扇贝糖原酶法提取及其硫酸化修饰条件 : = Extraction and sulfation of scallop muscle glycogen
以新鲜扇贝闭壳肌为原料,酶法提取扇贝糖原,其得率为13.78%,其中糖质量分数为91.62%,蛋白质质量分数为1.4%。采用氯磺酸-吡啶法对所提取扇贝糖原进行硫酸酯化修饰,以硫酸取代度(DS)为指标,对硫酸酯化试剂体积、反应温度以及反应时间进行优化。实验结果显示,最佳修饰条件为酯化试剂中氯磺酸与吡啶的体积比为1∶5,反应温度为60℃,反应时间为3h。经红外光谱分析表明,硫酸基与扇贝糖原形成硫酸酯化合物。.
The scallop muscle glycogen was obtained from scallop muscle by proteolytic extraction.The yield of glycogen was 13.78% and the contents of carbohydrate and protein were 91.62% and 1.4% respectively.The scallop muscle glycogen was modified by chlorosulfonic acid-pyridine(CSA-Pyr) method according to orthogonal test.The optimum modification conditions were the ratio of chlorosulfonic acid to pyridine of 1∶5,the reaction temperature of 60 ℃ and the reaction time of 3 h.FT-IR shows the formation of sulfated compounds..
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2010-12-4 11:48 2012 |
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| Erschienen: |
2010-12-4 11:48 |
| Enthalten in: |
Zur Gesamtaufnahme - year:2012 |
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| Enthalten in: |
Da lian gong ye da xue xue bao - (2012), 01 vom: 4 11:48. Dez., Seite 15-18 Original Letters: Enthalten in 大连工业大学学报 (DE-600)2992850-3 (DE-600)2992850-3 辽宁省大连市 |
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| Sprache: |
Chinesisch |
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| Weiterer Titel: |
Extraction and sulfation of scallop muscle glycogen |
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| Beteiligte Personen: |
曹倩倩 [VerfasserIn] |
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| Links: |
oversea.cnki.net [lizenzpflichtig] |
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| Themen: |
大连工业大学农业部农产品加工技术研发贝类专业分中心 |
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| Anmerkungen: |
Author info:CAO Qian-qian1,2,ZHU Bei-wei1,2,YANG Jing-feng1,2,SONG Ye-han1,2,ZHANG Yuan-feng1,2 (1.Engineering Research Center of Seafood of Ministry of Education,Dalian Polytechnic University,Dalian 116034,China; 2.Special Sub-center of Shellfish of National Research and Development Center of Agriculture Product Processing Technology of Ministry of Agriculture,Dalian Polytechnic University,Dalian 116034,China) |
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CAJ36819566X |
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| 245 | 1 | 0 | |a 扇贝糖原酶法提取及其硫酸化修饰条件 |b = Extraction and sulfation of scallop muscle glycogen |
| 246 | 3 | 1 | |a Extraction and sulfation of scallop muscle glycogen |
| 264 | 1 | |c 2010-12-4 11:48 | |
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| 500 | |a Author info:CAO Qian-qian1,2,ZHU Bei-wei1,2,YANG Jing-feng1,2,SONG Ye-han1,2,ZHANG Yuan-feng1,2 (1.Engineering Research Center of Seafood of Ministry of Education,Dalian Polytechnic University,Dalian 116034,China; 2.Special Sub-center of Shellfish of National Research and Development Center of Agriculture Product Processing Technology of Ministry of Agriculture,Dalian Polytechnic University,Dalian 116034,China) | ||
| 520 | |a 以新鲜扇贝闭壳肌为原料,酶法提取扇贝糖原,其得率为13.78%,其中糖质量分数为91.62%,蛋白质质量分数为1.4%。采用氯磺酸-吡啶法对所提取扇贝糖原进行硫酸酯化修饰,以硫酸取代度(DS)为指标,对硫酸酯化试剂体积、反应温度以及反应时间进行优化。实验结果显示,最佳修饰条件为酯化试剂中氯磺酸与吡啶的体积比为1∶5,反应温度为60℃,反应时间为3h。经红外光谱分析表明,硫酸基与扇贝糖原形成硫酸酯化合物。 | ||
| 520 | |a The scallop muscle glycogen was obtained from scallop muscle by proteolytic extraction.The yield of glycogen was 13.78% and the contents of carbohydrate and protein were 91.62% and 1.4% respectively.The scallop muscle glycogen was modified by chlorosulfonic acid-pyridine(CSA-Pyr) method according to orthogonal test.The optimum modification conditions were the ratio of chlorosulfonic acid to pyridine of 1∶5,the reaction temperature of 60 ℃ and the reaction time of 3 h.FT-IR shows the formation of sulfated compounds. | ||
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| 650 | 4 | |a 水产加工工业 | |
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