Isolation, purification and characterization of glycoprotein from oyster juice

被引：0
|
作者：
Liu, Wen [1 ]
Zhang, Yuerong [1 ]
Zhang, Tengjun [2 ]
Wang, Qiujuan [2 ]
Chen, Yifang [2 ]
Su, Xiurong [1 ]
机构：
[1] Faculty of Ocean, Ningbo University, Ningbo 315211, Zhejiang, China
[2] Ningbo Today Food CO. LTD, Ningbo 315502, Zhejiang, China
来源：
Journal of Chinese Institute of Food Science and Technology | 2013年 / 13卷 / 11期
关键词：
Amino acid compositions - Elimination reaction - Fourier transform infrared - Gel chromatography - Glycosidic linkages - Isolation and purification - Oyster juice - Physicochemical characteristics;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Objective: To study the preparation and the physicochemical characteristics of the glycoprotein from the Oyster Juice. Methods: The glycoprotein S2 was purified using Sephadex G75 gel chromatography, ion exchange (Q Sepharose FF) and ultrafiltration. The molecular weight, amino acid composition, structure of peptide chain, glycosidic linkage and thermal denature were measured using SDS-PAGE, HPLC, Fourier transform infrared (FTIR), β-elimination reaction and DSC. Results and Conclusion: SDS-PAGE showed that the purity of S2 was high and the molecular weight was 21 ku. FTIR analysis showed the typical absorption of saccharide and the conformation of peptide chain was α-helix. The temperature of denature is 113.5°C. β-Elimination reaction demonstrated the existence of N-glycosidic linkage in S2.
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页码：179 / 184
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