辣螺糖蛋白的提取、分离纯化及理化性质分析

Study on Extraction, Isolation, Purification and Physical Chemistry Properties of the Glycoprotein from Thais clavigera Kuster

摘要: 目的: 对辣螺中的糖蛋白进行分离纯化，并分析其理化性质。方法: 采用缓冲溶液低温提取辣螺中的糖蛋白，以硫酸铵对糖蛋白粗提液进行梯度分级沉淀，各级组分经DEAE-52阴离子交换柱分离、纯化，得到的糖蛋白命名为LGP-1, LGP-2, LGP-3, LGP-4，再经Sephadex G-100层析纯化，得到的糖蛋白命名为LGP-Ⅰ, LGP-Ⅱ, LGP-Ⅲ, LGP-Ⅳ, LGP-Ⅴ, LGP-Ⅵ, LGP-Ⅶ。结果: 40%级硫酸铵沉淀得到3种糖蛋白组分(LGP-Ⅰ, LGP-Ⅱ, LGP-Ⅲ)。60%级酸铵沉淀得到3个糖蛋白组分(LGP-Ⅳ, LGP-Ⅴ, LGP-Ⅵ)。总糖含量17.86%、20.00%、13.14%、21.57%，蛋白质含量56.72%、62.58%、71.86%、60.86%。结论: IR分析表明，各组分均含有多糖的−OH、−COO−、−NH、−C−O−C等特征基团。

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 sulphate 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.