摘要
研究了以过氧化氢降解水不溶性条斑紫菜多糖的影响因素,并用液相色谱、红外光谱、紫外光谱法对降解产物进行检测得到蛋白质含量和总糖含量。结果表明,多糖降解的最适条件为:过氧化氢质量分数为1.8%,温度60℃,时间6.0 h;产物包含3种低聚糖组分,可能为双糖、双糖衍生物或聚合度不低于3的低聚糖;产物主要是β-糖苷键连接的吡喃型低聚糖,具有硫酸基和3,6-内醚半乳糖结构;产物含有蛋白质2.12%,总糖93.66%。
The degradation products of polysaccharide can overcome its limitations including poor solubility and low bioavailability.In this work,several problems of the degradation of water-insoluble polysaccharide from Porphyra yezoensis by hydrogen peroxide were investigated,including the influence factors and the high performance liquid chromatography,infrared spectrum;ultraviolet spectrum,protein content and total sugar content of products.The optimal conditions of polysaccharide degradation were determined to be hydrogen peroxide concentration 1.8%,temperature 60℃,and time 6.0 h.The products contained three oligosaccharides,which might be disaccharide,disaccharide derivative,or oligosaccharides with polymerization degree≥3.The main products were pyranose oligosaccharides withβ-glucosidic bonds,sulphuric groups,and 3,6-anhydrogalactose structures,and the products contained 2.12%protein and 93.66%total sugar.
作者
王灵昭
史辰娟
汪维喜
苏琳
王纪丰
邱春江
舒留泉
姚兴存
WANG Ling-zhao;SHI Chen-juan;WANG Wei-xi;SU Lin;WANG Ji-feng;QIU Chun-jiang;SHU Liu-quan;YAO Xing-cun(Jiangsu Key Laboratory of Marine Biotechnology/College of Marine Life and Fisheries,Huaihai Institute of Technology, Lianyungang 222005,China;Lianyungang Xishu Material Co.,Ltd.,Lianyungang 222042,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2018年第3期204-208,共5页
Food and Fermentation Industries
基金
连云港市科技项目(CXY1419)
连云港市科技项目(CN1503)
关键词
条斑紫菜
水不溶性多糖
过氧化氢
降解
红外光谱
Porphyra yezoensis
water-insoluble polysaccharide
hydrogen peroxide
degradation
infrared spectrum
