【摘要】 采用3种浓度的NaCl溶液提取章鱼干中的糖蛋白,并用3种浓度的硫酸铵盐进行分级分离,对分级的级分的化学性质和电泳性质进行了初步探讨。结果表明:章鱼干基本成分中粗蛋白和粗总糖的含量分别为62.7%和6.2%;3种浓度的NaCl提取的章鱼糖蛋白的性质不同,5%NaCl提取的糖蛋白OGP2总糖含量较高;糖蛋白分级分离40%的硫酸铵盐得率最高,60%的硫酸铵盐得率较高且总糖含量也较高;聚丙烯酰胺凝胶电泳显示章鱼干糖蛋白具有多糖和蛋白质的特征,但纯度不高。结论:不同盐浓度NaCl对章鱼糖蛋白提取效果不同,硫酸铵对章鱼糖蛋白有较好的分级分离作用。更多还原

【Abstract】 In this paper,the glycoprotein of dried octopus were extracted with 3 concentrations of NaCl solution and fractionated with 3 concentrations of ammonium sulfate solution.The chemical and electrophoresis property of the fractions were studied.The results indicated that crude protein and crude sugar contents of dried octopus were 62.7% and 6.2%,respectively;the characteristic of the glycoproteins were different with 3 concentrations of NaCl solution,the total sugar content of OGP2(with 5% NaCl) was the highest;the yield of 40% ammonium sulfate solution was the highest in fractions,and the yield and the total sugar content of 60% ammonium sulfate solution were higher;PAGE electrophoresis showed the glycoproteins of dried octopus take on characteristic of polysaccharide and protein,and are not pure enough.Conclusion: different concentrations of NaCl have different extraction effect for the dried octopus glycoproteins,ammonium sulfate has better function in the glycoproteins fractionation.更多还原