甘露糖蛋白的提纯及分子量测定  

Purification of Mannose Glycoprotein and Measurement of Its Molecular Weight

作　　者：张玉香[1] 尹卓容[1] 

机构地区：[1]山东轻工业学院食品与生物工程学院,山东济南250100

出　　处：《酿酒科技》2005年第4期72-74,共3页Liquor-Making Science & Technology

摘　　要：用酶法从啤酒酵母中提取的甘露糖蛋白,经乙醇沉淀和SephadexG-75层析柱提纯,样品中含多糖88%,含蛋白质12%,薄层层析表明单糖组分中只有甘露糖。葡聚糖凝胶柱层析分析表明此糖蛋白为均一物质,相对分子质量为32kda。Mannose glycoprotein, distilled from beer yeast by enzyme method, was purified by alcohol deposition and Sephadex G-75 chromatography. The samples contained 88 % polysaccharose and 12 % protein. Samples by thin-layer chromatography suggested that the monosaccharide compositions only contained mannose and samples by sephades column chromatography suggested such glycoportein was even substance with relative molecular weight as 32 kda. (Tran. by YUE Yang)

关 键 词：甘露糖蛋白 提纯 分子量 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TS261.1[轻工技术与工程—食品科学与工程]