泥鳅黏液多糖组分的制备、结构表征及理化特性

doi:10.7506/spkx1002-6630-20260318-139

食品科学 ›› 2026, Vol. 47 ›› Issue (18): 52-61.doi: 10.7506/spkx1002-6630-20260318-139

• 基础研究 • 上一篇

泥鳅黏液多糖组分的制备、结构表征及理化特性

张璐1，李明珠1，万祎琪1，陈延晓1，王婷1，李茜1,2,3,*，张民1,2,3,*

（1.天津农学院食品科学与生物工程学院，天津 300392；2.天津农学院天农营养健康食品中泰联合研究中心，天津 300392；3.天津农学院农业农村部智慧养殖重点实验室（部省共建），天津 300392）

发布日期:2026-09-29
基金资助:
天津市自然科学基金项目（24JCQNJC00740）；天津市“131”创新型人才团队建设项目（201926）

Preparation, Structural Characterization, and Physicochemical Properties of Polysaccharides from Loach Mucus

ZHANG Lu, LI Mingzhu, WAN Yiqi, CHEN Yanxiao, WANG Ting, LI Qian, ZHANG Min

(1. College of Food Science and Bioengineering, Tianjin Agricultural University, Tianjin 300392, China; 2. Nutritious and Healthy Food Sino-Thailand Joint Research Center, Tianjin Agricultural University, Tianjin 300392, China; 3. Key Laboratory of Smart Breeding (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Tianjin Agricultural University, Tianjin 300392, China)

Published:2026-09-29

摘要/Abstract

摘要： 本研究旨在从泥鳅持续分泌的黏液中分离纯化均一多糖组分，系统解析其结构特征与理化特性，为其副产物资源化利用提供理论依据。通过优化脱蛋白工艺并结合柱层析技术，获得3 个均一多糖组分（LMSI、LMSII、LMSIII）；采用化学分析、色谱、光谱、电镜、热分析与微流变学等方法进行系统表征。结果表明：LMSI为蛋白聚糖，LMSII、LMSIII分别为中性和酸性多糖；3 组分分子质量呈数量级差异（106～103 Da）；LMSI和LMSIII由核糖、半乳糖醛酸和葡萄糖构成，而LMSII仅含核糖和葡萄糖；三者均含β-糖苷键、呈半结晶结构，但微观形貌与聚集行为差异显著。热稳定性顺序为LMSII＞LMSI＞LMSIII，且在1.0～7.0 mg/mL质量浓度范围内，LMSII与LMSIII均表现出稳定的类固体黏弹性行为。本研究明确了泥鳅黏液多糖的结构特征与理化特性，为泥鳅黏液副产物资源化利用提供了理论依据。

关键词: 泥鳅黏液多糖；分离纯化；结构特征；理化表征

Abstract: The aim of this study was to isolate and purify homogeneous polysaccharides from the mucus secreted by loach and systematically analyze their structural features and physicochemical properties. Three homogeneous polysaccharide fractions (LMSI, LMSII and LMSIII) were obtained by an optimized deproteinization process and column chromatography. Chemical analysis, chromatography, spectroscopy, electron microscopy, thermal analysis, and micro-rheology were used for their systematic characterization. The results showed that LMSI was a proteoglycan, whereas LMSII and LMSIII were a neutral and an acidic polysaccharide, respectively. The molecular mass of the three fractions differed by orders of magnitude (106–103 Da). LMSI and LMSIII were composed of ribose, galacturonic acid, and glucose, while LMSII contained only ribose and glucose. All of them had a semi-crystalline structure containing β-glycosidic bonds, but their microscopic morphology and aggregation behavior were significantly different. The decreasing order of their thermal stability was LMSII > LMSI > LMSIII, and both LMSII and LMSIII showed stable solid-like viscoelastic behavior within the concentration range of 1.0-7.0 mg/mL. This study clarified the structural features and physicochemical properties of loach mucus polysaccharides, providing a theoretical basis for the resource utilization of loach mucus by-products.

Key words: loach mucus polysaccharides; isolation and purification; structural characterization; physicochemical properties

中图分类号:

TS254.4

张璐，李明珠，万祎琪，陈延晓，王婷，李茜，张民. 泥鳅黏液多糖组分的制备、结构表征及理化特性[J]. 食品科学, 2026, 47(18): 52-61 https://doi.org/10.7506/spkx1002-6630-20260318-139

ZHANG Lu1, LI Mingzhu1, WAN Yiqi1, CHEN Yanxiao1, WANG Ting1, LI Qian1,2,3,*, ZHANG Min1,2,3,*. Preparation, Structural Characterization, and Physicochemical Properties of Polysaccharides from Loach Mucus[J]. FOOD SCIENCE, 2026, 47(18): 52-61 https://doi.org/10.7506/spkx1002-6630-20260318-139

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泥鳅黏液多糖组分的制备、结构表征及理化特性

Preparation, Structural Characterization, and Physicochemical Properties of Polysaccharides from Loach Mucus

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