大豆果胶类多糖组成特性及空间结构的初步解析  

The Composition Characters and Spatial Structure Preliminary Analysis of Soy Pectic Polysaccharide

作　　者：刘贺[1] 郭晓飞[1] 刘俊山[1] 李君[1] 朱丹实[1] 

机构地区：[1]渤海大学化学化工与食品安全学院辽宁省食品安全重点实验室辽宁省高校重大科技平台"食品贮藏加工及质量安全控制工程技术研究中心",锦州121013

出　　处：《中国粮油学报》2012年第12期12-16,共5页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金(31201385);辽宁省高等学校优秀人才支持计划(LJQ2011123)

摘　　要：为阐明大豆果胶类多糖结构与功能性质的关系奠定理论基础,采用DEAE Sepharose FF分离大豆果胶类多糖(SHPP),获得酸性糖组分(SHPP-A)和中性糖组分(SHPP-N),并分别对其单糖组成、分子质量及空间结构进行检测。光散射研究表明SHPP-A和SHPP-N相对分子质量分别为4.094×105和2.293×105;离子色谱检测表明SHPP-A所含单糖及物质的量比为鼠李糖∶阿拉伯糖∶半乳糖∶葡萄糖∶半乳糖醛酸∶甘露糖=4.27∶7.76∶28.82∶3.77∶40.35∶14.59;从单糖组成来看,SHPP-N属于半乳甘露聚糖。通过红外光谱结合层析分析发现SHPP-A是一种含β-型和α-型糖苷键的糖蛋白,SHPP-N仅含有β-型糖苷键;动态光散射和透射电镜分析均表明,SHPP-A的空间结构较SHPP-N具有更大的柔韧性和伸展性。To clarify the relation between structure and function of soy hull pectic polysaccharide（SHPP） ,this study utilized DEAE Sepharose FF to separate SHPP, then acid component （SHPP -A ）and neutral component （ SHPP - N） were obtained and the sugar composition, molecular mass, and spatial structure were analyzed respective- ly. The light scattering study found that the molecular mass of SHPP - A and SHPP - N were 4.094 x 105 and 2. 293 x 105 respectively. Ion chromatograph analysis showed that SHPP -A contained rhamnose, arabinose, galactose, glucose, galacturonic acid and mannose with molar ratio of 4.27： 7.76： 28.82： 3.77： 40.35： 14.59. From the view of sugar composition, SHPP - N belongs to a kind of galactomannan. Combination of IR and chromatography analysis, it was in- duced that SHPP - A was a kind of glycoprotein with β - and α- glycosidic bond,however,there was only β- glycosid- ic bond in SHPP - N. Light scattering and TEM both showed that SHPP - A was more flexible than SHPP - N.

关 键 词：大豆果胶类多糖 单糖组成 红外光谱 光散射 空间结构 

分 类 号：TS201.1[轻工技术与工程—食品科学]