裸燕麦多糖酶解产物OP-1纯化组分结构分析  

Structural Analysis of OP-1 Purified Fraction from Naked Oat Polysaccharide Hydrolysates

作　　者：王楠[1] 张民[1] 李茜[1] 孟雅倩 侯滕 刘锐[1] 

机构地区：[1]食品营养与安全教育部重点实验室,天津科技大学食品工程与生物技术学院,天津300457

出　　处：《天津科技大学学报》2016年第1期8-12,共5页Journal of Tianjin University of Science & Technology

基　　金：国家自然科学基金资助项目(31171781);高等学校博士学科点专项科研基金博导类联合资助课题(20121208110003)

摘　　要：以裸燕麦麸皮为原料提取裸燕麦多糖,采用纤维素酶对裸燕麦多糖进行酶解,并对酶解产物进一步纯化,获得裸燕麦多糖酶解产物纯化组分OP-1;利用高效液相色谱(HPLC)和气相色谱(GC)分别测定OP-1组分的相对分子质量分布和单糖组成,采用紫外光谱(UV-VIS)、红外光谱(FTIR)、原子力显微镜(AFM)、扫描电子显微镜(SEM)对OP-1组分的微观结构和形貌进行表征.结果表明:裸燕麦多糖酶解产物OP-1纯化组分中数均相对分子质量为2.2×103,峰面积比为80.9%,;OP-1组分主要由葡萄糖、阿拉伯糖、木糖、甘露糖等单糖构成,其物质的量比为37.4﹕1.1﹕1.4﹕1.0;并含有β–D–吡喃葡萄糖环;微观形貌呈线状、棒状和碎屑状分布.Naked oat polysaccharide was extracted from naked oat bran and hydrolyzed with cellulose enzyme. Naked oat polysaccharide hydrolysates were then purified by Sephadex G-25 column. The structural properties of purified fraction OP- 1 were further investigated. The molecular weight distribution and monosaccharide composition of OP-I were measured by high performance liquid chromatography （HPLC）and gas chromatography （GC）, respectively. The microstructure and mor- phology of OP-1 were determined by ultraviolet-visible spectrophotometer（UV-VIS）, fourier transform infrared（FTIR）, atomic force microscope （AFM） and scanning electron microscope （SEM）. The results suggest that the molecular weight and relative area percentage of the predominant proportion of OP-1 are 2.2 ×103 and 80.9%, respectively. OP-1 is composed of glucose, arabinose, xylose and mannose with the molar ratio of 37.4 ： 1.1 ： 1.4 ： 1.0. OP-1 also has fl-D-glucopyranoside ring. The morphology of OP- 1 shows a mixed distribution of linear, rodlike and clastic polysaccharide aggregates.

关 键 词：裸燕麦麸皮 多糖 酶解 纯化 结构分析 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]