魔芋甘露聚糖肽的分离纯化  

Separation and purification of konjac mannatide

作　　者：毛跟年[1] 贾莹[1] 张诗韵[1] 

机构地区：[1]陕西科技大学食品与生物工程学院,陕西西安710021

出　　处：《食品工业科技》2015年第24期243-246,251,共5页Science and Technology of Food Industry

基　　金：陕西省自然科学基金项目(2012JZ3002)

摘　　要：以魔芋飞粉发酵所产多肽为原料,采用超滤法将其分离为M>200 ku、10 ku<M<200 ku和M<10 ku三个不同分子量区段的多肽;采用Sephadex G-100凝胶层析对10 ku<M<200 ku分子量区段多肽进一步进行分离,得到N1、N2和N3三个组分。通过对洗脱条件优化,确定了Sephadex G-100凝胶层析的最佳分离条件为:上样浓度150 mg/m L,洗脱流速0.8 m L/min;经高效液相色谱测定,N2组分的氨基酸图谱与甘露聚糖肽标准品相似度最高,确定发酵所产多肽中的甘露聚糖肽主要分布于N2组分,甘露聚糖肽含量为56.78%±2.41%。Polypeptide fermented from konjac powder was separated into three segments with different molecular weight：M〉200 ku,10 ku〈M〈200 ku,M〈10 ku by ultrafiltration. Sephadex G-100 gel chromatography was used to ulteriorly separate the polypeptide segment of 10 ku〈 M〈200 ku,three components of N1,N2 and N3 were obtained respectively. After the optimization on elution conditions,the optimal conditions for Sephadex G-100 separation was confirmed as follows：150 mg/m L of sample concentration,0.8 m L/min of elution flow rate. The HPLC showed that the amino acids profile of N2 had high similarity to the standard mannatide and the mannatide was up to 56.78%±2.41%,which suggested the mannatide from polypeptide mainly distributed in N2 component.

关 键 词：魔芋飞粉 甘露聚糖肽 HPLC SEPHADEX G-100 

分 类 号：TS201.2[轻工技术与工程—食品科学]