Study on Preparation and Physicochemical Analysis of Sulphated Scallop (Patinopecten yessoensis) Viscus Polysaccharides

doi:10.7506/spkx1002-6630-200906011

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (6): 68-71.doi: 10.7506/spkx1002-6630-200906011

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Study on Preparation and Physicochemical Analysis of Sulphated Scallop (Patinopecten yessoensis) Viscus Polysaccharides

YU Yun-hai，ZHOU Da-yong，SUN Li-ming，YANG Jing-feng，WANG Song，ZHU Bei-wei*

(College of Biology and Food Technology, Dalian Polytechnic University, Dalian 116034, China)

Received:2008-07-28 Revised:2008-09-02 Online:2009-03-15 Published:2010-12-29
Contact: ZHU Bei-wei* E-mail:zhubeiwei@163.com

Abstract

Abstract:

The crude scallop (Patinopecten yessoensis) viscus polysaccharides (SVP) were sulphated with chlorosulfonic acidformamide method, and typical absorption peaks of polysaccharide and sulfate were shown in IR spectra of the sulfated SVP (SSVP). Two polysaccharide compositions SSVP-I and SSVP-II were obtained from the sulfated polysaccharide separated by gel-filtration chromatography with Bio-Gel P-6, and the physicochemical characteristics of SSVP-I was investigated. The results showed that the average molecular weight of SSVP-I is 5900 u, its degree of sulphate group substitution is 0.98, and its monosaccharide composition is Rha, Fuc, Ala, Xyl, Man, Gal and Glu in the molar ratio of 1.0:1.3:2.4:3.0:1.3:4.1:2.5. The anticoagulation experiment in vitro indicated that SSVP-I can prolong activated partial thromboplastin time (APTT), prothrombin time (PT) and thrombin time (TT) of human with a certain dose-effect relationship.

Key words: scallop (Patinopecten yessoensis), polysaccharides, sulfating, purification, anticoagulation

CLC Number:

Q539

YU Yun-hai，ZHOU Da-yong，SUN Li-ming，YANG Jing-feng，WANG Song，ZHU Bei-wei*. Study on Preparation and Physicochemical Analysis of Sulphated Scallop (Patinopecten yessoensis) Viscus Polysaccharides[J]. FOOD SCIENCE, 2009, 30(6): 68-71.

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Study on Preparation and Physicochemical Analysis of Sulphated Scallop (Patinopecten yessoensis) Viscus Polysaccharides

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