Study on Isolation, Purification and Identification of Glycoprtein from Chinese Yam

FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (7): 217-220.

Previous Articles Next Articles

Study on Isolation, Purification and Identification of Glycoprtein from Chinese Yam

DING Qing-Zhi, MA Hai-Le, LUO Lin, LI Jin-Zhong

1.School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; 2.Jiangsu Province Research Center of Bio-process and Separation of Agri-products, Zhenjiang 212013, China

Online:2008-07-15 Published:2011-07-28

Abstract

Abstract: Glycoprtein from Chinese yam purified by DEAE-cellulose 52. It was successful to obtain one fraction GLP by the step gradient elution. GLP was further purified by Sephadex G-75. TLC was applied to identify the purity of the GLP. The molecular weight of GLP measured by Sephadex G-75 is 89381 D. The experimental result of TLC revealed that the monosac-charide components of GLP are L-galactose, D-glucose and D-mannose. GLP is confirmed by its characteristic absorption peak of infrared spectrum.

Key words: Chinese yam, glycoprtein, purification, character

DING Qing-Zhi, MA Hai-Le, LUO Lin, LI Jin-Zhong. Study on Isolation, Purification and Identification of Glycoprtein from Chinese Yam[J]. FOOD SCIENCE, 2008, 29(7): 217-220.

[1]	HE Xiaoqin, LIU Xin, LI Weizhou, ZHAO Jichun, LI Fuhua, MING Jian. Modification of Dietary Fiber from Tartary Buckwheat Bran by Steam Explosion [J]. FOOD SCIENCE, 2021, 42(9): 46-54.
[2]	LI Yongfu, JIE Min, HUANG Jinrong, DU Yan, SHI Feng, CHEN Zhengxing. Improving the Cooking Quality of Adzuki Beans Based on High-Temperature Air Fluidization [J]. FOOD SCIENCE, 2021, 42(9): 64-69.
[3]	YIN Hongjie, JU Huapeng, ZHONG Limin, SUN Na, LIN Songyi. Biological Activity and Structural Characterization of Riboflavin-Binding Peptide [J]. FOOD SCIENCE, 2021, 42(9): 137-144.
[4]	WU Chenyan, YANG Mei, WANG Keli, LIU Xinjie, LIU Sijia, MA Lizhen. Changes in the Quality and Protein Properties of Seasoned Fish during Repeated Freeze-Thaw Cycles [J]. FOOD SCIENCE, 2021, 42(9): 206-213.
[5]	LIN Shanting, HU Xiao, LI Laihao, YANG Xianqing, CHEN Shengjun, WU Yanyan, HUANG Hui, RONG Hui. Preparation and Characterization of Peptide-Fe2+ Complexes from Tilapia Skin Protein [J]. FOOD SCIENCE, 2021, 42(8): 157-164.
[6]	MU Yu, SU Wei, MU Yingchun. Characterization of Microbial Community and Volatile Flavor Compounds of Deep Spoiled Panxian Dry-Cured Ham [J]. FOOD SCIENCE, 2021, 42(8): 221-228.
[7]	XIANG Ting, XIA Chen, LIU Jianhua, WANG Chaoran, SHEN Jianfu. Separation, Structural Identification and Anti-tumor Effects of New Compounds from Cordyceps militaris [J]. FOOD SCIENCE, 2021, 42(8): 235-242.
[8]	WANG Wei, LI Jinjin, CHI Hai. Purification and Antimicrobial Mechanism of Amylocyclicin W5 Produced by Bacillus amyloliquefaciens DH8030 [J]. FOOD SCIENCE, 2021, 42(7): 29-34.
[9]	WANG Xiao, MENG Guanli, WANG Qilei, WANG Langhong, FAN Daidi, LÜ Xingang. Preparation and Characterization of Sulforaphane Microcapsules by Electrospraying [J]. FOOD SCIENCE, 2021, 42(7): 113-119.
[10]	CAO Xuehui, WANG Zhenni, BAI Ge, ZHU Danshi, LÜ Changxin. Effect of Ultrasound on Freezing Characteristics of Fruits with Different Porosities [J]. FOOD SCIENCE, 2021, 42(7): 128-133.
[11]	WANG Libo, GAO Jingyu, LI Tengfei, LI Lianyu, LIU Bo, ZHANG Hongyan, YANG Yu, XU Yaqin. Preparation, Structural Characterization and Probiotics Proliferation-Promoting Activity of Selenized Dandelion Polysaccharide [J]. FOOD SCIENCE, 2021, 42(7): 169-175.
[12]	YAO Hui, QI Xue’er, MAO Junlong, QI He, WU Tianxin, ZHANG Bin. Changes in Functional Properties of Myofibrillar Proteins in Three Species of Squid during Frozen Storage [J]. FOOD SCIENCE, 2021, 42(7): 207-213.
[13]	ZHAI Yitan, BAI Yuxiang, LI Xiaoxiao, WANG Yu, QIU Lizhong, BIAN Xiliang, JIN Zhengyu. Preparation, Characterization, Physicochemical Property and Potential Application of Enzyme-Modified Starch: A Review [J]. FOOD SCIENCE, 2021, 42(7): 319-328.
[14]	XIAO Mei, LI Min, ZHANG Han, PENG Bangzhu. Effect of Chlorogenic Acid on Fermentation Characteristics of Saccharomyces cerevisiae [J]. FOOD SCIENCE, 2021, 42(6): 88-93.
[15]	YANG Meng, XUE Zhenglian, GAN Yufei, ZHOU Jie, WANG Zhou, LIU Yan. Effects of Splicing of Accessory Protein Gene on Phospholipase A1 Activity [J]. FOOD SCIENCE, 2021, 42(6): 104-110.

Study on Isolation, Purification and Identification of Glycoprtein from Chinese Yam

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments