改性酵母葡聚糖——CMG的结构特征  

STUDIES ON THE STRUCTURE CHARACTERISTIC OF MODIFIED YEAST GLUCANS--CMG

作　　者：王淼[1] 陶冠军[2] 丁绍东[2] 丁霄霖[1] 

机构地区：[1]无锡轻工大学食品学院 [2]无锡轻工大学测试中心,无锡214036

出　　处：《天然产物研究与开发》1998年第3期43-48,共6页Natural Product Research and Development

摘　　要：本文采用凝胶过滤色谱法,对两种不同工艺方法制备的羧甲基酵母葡聚糖(MA和MW)的分子量进行了测定。采用^(13)C-NMR光谱,研究了酵母葡聚糖和羧甲基葡聚糖的主链的连接方式和羧甲基在葡聚糖分子中的分布。研究结果发现,MA的分子量略大于MW,它们的分子量均在10~5数量级。酵母葡聚糖是以β-(1-3)连接为主的。羧甲基化取代主要发生在C_5位的羟基上。In this paper,the molecular weight of two kinds of carboxymethyl-glucans(CMG ) .which is original from baker yeast(Saccharomyces cererisiae) , were determined by GPC. 13C-NMR spectroscopy was applied to study on the structure characteristic of CMC. It was found that CMGs are mainh linked by β-1-3-glycosidic bonds and the carboxymethyls are mostly distributed on C6-OH. The molecular weight of MA is bigger than of MW,both of them are about 105.

关 键 词：酵母葡聚糖 分子量 结构 多糖 抗肿瘤活性 

分 类 号：Q539.01[生物学—生物化学]