辣螺糖蛋白提取.脱离纯化及理化性质分析.pdfVIP

Advances in Marine Sciences 海洋科学前沿, 2014, 1, 1-8 Published Online September 2014 in Hans. /journal/ams /10.12677/ams.2014.11001 Study on Extraction, Isolation, Purification and Physical Chemistry Properties of the Glycoprotein from Thais clavigera Kuster Hejun Cai, Feifei Ge, Bim Yu, Pan Zhao, Youle Qu* College of Food and Pharmaceutical Science, Zhejiang Ocean University, Zhoushan * Email: youle1960@ th th th Received: Jul. 11 , 2014; revised: Jul. 26 , 2014; accepted: Aug. 4 , 2014 Copyright © 2014 by authors and Hans Publishers Inc. This work is licensed under the Creative Commons Attribution International License (CC BY). /licenses/by/4.0/ Abstract Purpose: This paper studied on extraction, isolation and purification as well as physical chemistry properties of the Glycoprotein from Thais clavigera Kuster. Method: The crude extract was then fractionated with 3 concentrations of ammonium sulfate solution. LGP-1, LGP-2, LGP-3, LGP-4 were prepared from the crude through DEAE-cellulose. LGP-I, LGP-II, LGP-III, LGP-IV, LGP-V, LGP-VI, LGP-VII were prepared through Sephadex G-100 chromatography. Result: The results showed that three glycoprotein components were carried out from 40% grade ammonium sul- phate precipitation, named LGP-I, LGP-II, LGP-III. Three peaks appeared for 60%s, named LGP-IV, LGP-V and LGP-VI. The sugar were 17.86%, 20.00%, 13.14%, 21.57%, and the contents of protein were 56.72%, 62.58%, 71.86%, 60.86%. The IR indicated glycoprotein groups contained −OH, −COO−, −NH, −C−O−C characteristics. Keywords Thais Clavigera Kuster, Glycoprotein, Isolation and Purification, Chara