摘要
猕猴桃果胶来源量大,纯化后可用于食品制造。解读和求证它的分子结构信息,为其生物学功能提供理论依据。本研究将猕猴桃果胶经DEAE-Cellulose 52阴离子交换柱纯化,采用高效液相凝胶渗透色谱及高效液相离子色谱、紫外光谱和红外光谱等现代技术,解析猕猴桃精制果胶组分、分子质量、碳链一级结构和高级结构官能团。结果表明,猕猴桃果胶至少包括3个组分,其中酸性果胶1(AP-A1)分子质量524.31 k D,占84.8%,是猕猴桃果胶的主要成分;而中性果胶(AP-N)和酸性果胶2(AP-A2)分子质量仅为281.89 k D和273.88 k D。结构解析,AP-A1主要由D-半乳糖和D-木糖聚合而成,指纹区显示其碳链是由吡喃糖以α-糖苷键连接,且特征区同时存在C=O和对称、非对称—COO基团,属于典型大分子果胶结构;而AP-N和AP-A2组分中无C=O结构,且碳链中同时兼备α或β-糖苷键,属于非典型果胶低聚多糖结构。
Kiwifruits are a rich source of pectin, and purified kiwifruit pectin can be used a food ingredient. In this research, structural characteristics of the pectin molecule were interpreted and confirmed aiming to offer a theoretical basis for the study of its biofunctions. After kiwifruit pectin was purified by DEAE-Cellulose 52 anion exchange column chromatography, its components, molecular weight, primary structure and domains were identified by high performance gel permeation chromatography(HPGPC), high performance liquid chromatography(HPLC), ultraviolet spectroscopy and infrared spectroscopy. The results showed that kiwifruit pectin contained at least three components, neutral pectin(AP-N), acidic pectin 1(AP-A1) and 2(AP-A2). AP-A1 was the major component with a molecular weight of 524.31 k D, accounting for 84.8%. Based on structural analysis, AP-A1 was a polymer of D-galactose and D-xylose. Its carbon chain was composed of pyranose with α-glycosidic linkage in the fingerprint area. In the characteristic region, there were C=O groups, symmetric and asymmetric-COO groups. Because of these special structure and domains, AP-A1 was assigned to typical macromolecular pectin. AP-N and AP-A2 were the minor components with molecular weights of 281.89 and 273.88 k D, respectively. Their carbon chains were linked by α or β-glycosidic bond without C=O groups. For these reasons, the structures of AP-N and AP-A2 were assigned to atypical pectin polysaccharide.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2016年第11期47-51,共5页
Food Science
基金
公益性行业(农业)科研专项(201503142-5)
2011年江苏省现代农业技术创新项目(CX(11)2067-1)
关键词
纯化
分子质量
多糖组分
结构域
猕猴桃果胶
purification
molecular weight
polysaccharide components
structural domain
kiwifruit pectin
