An Efficient Preparation and Structural Characterization of Sialylglycopeptides from Protease Treated Egg Yolk
An Efficient Preparation and Structural Characterization of Sialylglycopeptides from Protease Treated Egg Yolk
复制标题
蛋白酶处理蛋黄中唾液酸糖肽的有效制备和结构表征
DOI：
10.1080/07328309508005379
复制
发表时间：
1995
影响因子：
1
通讯作者：
Takchiko Yamamoto
中科院分区：
文献类型：
--
作者：
M. Koketsu;A. Seko;L. Juneja;Mujo Kim;N. Kashimura;Takchiko Yamamoto
摘要以脱脂蛋黄为原料，用酶法消化脱脂蛋黄。用截留分子量10,000的方法对消化液进行超滤，并用反渗透膜处理超滤渗透液。用阴离子交换层析和凝胶过滤层析相结合的方法纯化得到富含唾液酸糖肽的组份。两个主要的唾液酸糖肽A-I和A-II经组成分析和核磁共振氢谱鉴定为含有一个或两个N-乙酰神经氨酸和1-3.5个氨基酸(包括一个天门冬酰胺残基)的双天线复合型唾液酸糖肽。
Abstract Delipidated egg yolk (DEY) was digested with protease. The digest was ultrafiltered using a molecular weight cut-off of 10,000, and the UF permeate was treated with a reverse osmosis membrane. The resulting sialylglycopeptides-rich fraction was purified by the combination of anion exchange and gel filtration chromatography. Two major sialylglycopeptides, A-I and A-II, were characterized as biantennary complex type sialylglycopeptides having one or two N-acetylneuraminic acid and 1 - 3.5 amino acids including one asparagine residue by composition analyses and 1H NMR spectroscopy.