魔芋甘露聚糖肽制备工艺研究  

Study on Preparation Technology 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,西安710021

出　　处：《食品工业》2016年第8期6-10,共5页The Food Industry

基　　金：陕西省自然科学基金项目(2012JZ3002)

摘　　要：以魔芋飞粉为原料,采用碱溶酸沉法提取魔芋糖蛋白,再通过酶解法制备魔芋糖肽。得到的魔芋糖肽先通过Sevage法进行脱肽纯化,以去除酶解液中的杂质多肽,再经过DEAE-52纤维素柱层析和Con A-Sepharose 4B柱层析的分离,纯化得到魔芋甘露聚糖肽。测定结果表明,魔芋甘露聚糖肽纯度为71.5%±2.72%。高效液相色谱测定结果表明,魔芋甘露聚糖肽中所含的氨基酸种类与甘露聚糖肽标准品基本一致;魔芋甘露聚糖肽中的单糖为甘露糖和葡萄糖。经SDS-PAGE法测定,魔芋甘露聚糖肽的分子量范围为27-35 k Da。Konjac fiy powder was selected as the raw material.Using alkali-solution and acid-isolation,konjac glycoprotein was extracted from konjac fiy powder,and then was used to prepare konjac glycopeptide by enzymatic hydrolysis.In order to remove the impurity peptides from the enzymolysis solution,the gained konjac polypeptide was purified by the way of Sevage,then after DEAE-52 cellulose column chromatography and Con A-Sepharose 4B column chromatography,konjac mannatide was separated and purified.The result showed that the purity of konjac mannatide was 71.5%±2.72%.The HPLC showed that konjac mannatide had the similar amino acids with the standard mannatide;The monosaccharide of konjac mannatide was mannose and glucose.By SDS-PAGE method,the molecular weight of konjac mannatide was about 27-35 k Da.

关 键 词：甘露聚糖肽 DEAE-52 CON A-Sepharose 4B SDS-PAGE 

分 类 号：TS201.2[轻工技术与工程—食品科学]