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当前位置: 首页 > 文章 > 鹰嘴豆非淀粉多糖的分离纯化及结构表征 食品科学 2019 (8) 22-26
Position: Home > Articles > Separation, Puri?cation and Structural Analysis of Non-Starch Polysaccharides from Chickpea Seeds FOOD SCIENCE 2019 (8) 22-26

鹰嘴豆非淀粉多糖的分离纯化及结构表征

作  者：
胡爱军;李杨;郑捷;李志;马立新
单  位：
天津科技大学新农村发展研究院省部共建食品营养与安全国家重点实验室;天津科技大学食品工程与生物技术学院
关键词：
鹰嘴豆;非淀粉多糖;纯化;结构
摘  要：
提取鹰嘴豆中的粗多糖,通过酶处理和Sevag法除去多糖中的淀粉和蛋白质,经DEAE-52纤维素柱和Sephadex G-75凝胶柱分离纯化分别得到鹰嘴豆非淀粉中性多糖和酸性多糖,并通过紫外光谱、气相色谱、红外光谱、扫描电镜测定其性质和单糖组成。结果表明:鹰嘴豆非淀粉多糖在260 nm和280 nm波长处均无吸收峰,表明两种多糖均不含核酸、蛋白质以及肽类等;气相色谱测定表明鹰嘴豆非淀粉中性多糖单糖组成的物质的量比为鼠李糖∶岩藻糖∶阿拉伯糖∶木糖∶甘露糖∶半乳糖∶葡萄糖=2.48∶1∶3.92∶0.87∶32.82∶18.79∶28.06,鹰嘴豆非淀粉酸性多糖单糖组成物质的量比为鼠李糖∶岩藻糖∶阿拉伯糖∶木糖∶甘露糖∶半乳糖∶葡萄糖=2.22∶1∶3.92∶2.10∶5.92∶15.99∶8.57(均以岩藻糖为标准);红外光谱测定表明二者均有多糖的特征吸收峰;扫描电镜显示鹰嘴豆非淀粉中性多糖呈线形结构而鹰嘴豆非淀粉酸性多糖呈卷曲的片状结构。
译  名：
Separation, Puri?cation and Structural Analysis of Non-Starch Polysaccharides from Chickpea Seeds
作  者：
HU Aijun;LI Yang;ZHENG Jie;LI Zhi;MA Lixin;State Key Laboratory of Food Nutrition and Safety, Institute for New Rural Development,Tianjin University of Science & Technology;College of Food Engineering and Biotechnology, Tianjin University of Science & Technology;
单  位：
HU Aijun%LI Yang%ZHENG Jie%LI Zhi%MA Lixin%State Key Laboratory of Food Nutrition and Safety, Institute for New Rural Development,Tianjin University of Science & Technology%College of Food Engineering and Biotechnology, Tianjin University of Science & Technology
关键词：
chickpea;;non-starch polysaccharides;;purification;;structure
摘  要：
After removal of starch by enzymatic treatment and deproteinization by the Sevag method, the crude polysaccharides extracted from chickpea seeds were fractionated by DEAE Cellublose-52 and Sephadex G-75 column chromatography into neutral and acidic polysaccharides. The structure, monosaccharide composition and morphology of the purified polysaccharides were obtained by UV absorption spectroscopy, gas chromatography(GC), Fourier transform infrared spectroscopy(FTIR) and scanning electron microscopy(SEM). The results showed that both polysaccharides exhibited no absorption peak at 260 or 280 nm, interpreting the absence of nucleic acids, proteins and peptides. Monosaccharide composition analysis showed that the neutral polysaccharide consisted of rhamnose, fucose, arabinose, xylose, mannose,galactose and glucose at a molar ratio of 2.48:1:3.92:0.87:32.82:18.79:28.06, while the acidic polysaccharide was composed of rhamnose, fucose, arabinose, xylose, mannose, galactose and glucose at a molar ratio of 2.22:1:3.92:2.10:5.92:15.99:8.57(both with fucose as the standard). Their FTIR spectra indicated characteristic absorption peaks of polysaccharides. SEM indicated that the structure of the neutral polysaccharide was linear whereas the acidic polysaccharide was lamellar and curly.

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