马铃薯淀粉汁水中Patatin的纯化及结构研究

Study on purification and structure of Patatin from potato starch juice

摘要: 马铃薯淀粉汁水经分离与纯化后得到马铃薯糖蛋白Patatin。通过对Patatin纯度、结构的测定与分析表明:Patatin纯度在90%以上,分子量为40.6 k Da。Patatin是糖和蛋白质的复合物。单糖组成为:鼠李糖、甘露糖、葡萄糖和半乳糖。Patatin中含有α-糖苷键,糖苷类型为吡喃型;糖链和肽链之间由O-型糖肽键连接。Patatin的热变性温度为75℃。

Abstract: Potato glycoprotein ( patatin) was obtained by separating and purifying the potato starch juice.The results showed that the purity of patatin was above 90% and the molecular weight was 40.6 k Da. Furthermore, the monosaccharide composition included rhamnose, mannose, glucose and galactose. Moreover, the carbohydrate chain of patatin was connected to protein by O-glycopeptide linkages and denaturation temperature of patatin was 75 ℃.