Abstract: To study on chemical compositions and structure of WGWSGP, the contents and compositions of protein and sugarin WGWSGP was determined by colorimetric assay, amino acid composition analyzer and gas chromatography, respectively; andits structure was preliminarily studied by β-elimination, UV scan, IR and NMR spectrums. The results showed that total carbo-hydrate content of WGWSGP was up to 43.6%, and mannose was the main neutral monosaccharide. WGWSGP contained manykinds of essential amino acids, of which the contents of Asp, Glu, Gly and Val were higher, but Met was absent. The linkage betweenthe glycan and protein was O-linkage and the glycans of WGWSGP were linked with α-glucosidic bonds. Furthermore theconfiguration of the glucosidic bonds was α-pyranose; hydroxy groups in C-2, C-3 or C-4 of α-D-mannopyranose residueswere not substituted. Hexuronic acids and the methyls of 6-desose occurred in WGWSGP.

Key words: wheat germ, glycoprotein, chemical compositions, structure