食品工业科技2017，Vol.38Issue(11)：122-127,6.DOI:10.13386/j.issn1002-0306.2017.11.015
马铃薯淀粉汁水中Patatin的纯化及结构研究
Study on purification and structure of Patatin from potato starch juice
摘要
Abstract
Potato glycoprotein(patatin) was obtained by separating and purifying the potato starch juice.The results showed that the purity of patatin was above 90％ and the molecular weight was 40.6 kDa.Furthermore,the monosaccharide composition included rhamnose,mannose,glucose and galaetose.Moreover,the carbohydrate chain of patatin was connected to protein by O-glycopeptide linkages and denaturation temperature of patatin was 75 ℃.关键词
马铃薯淀粉汁水/Patatin/纯化/结构Key words
potato starch juice/Patatin/purification/structure分类
轻工纺织引用本文复制引用
孙莹,魏冬旭,姚春艳,江连洲..马铃薯淀粉汁水中Patatin的纯化及结构研究[J].食品工业科技,2017,38(11):122-127,6.基金项目
黑龙江省自然科学基金项目(C2015067) （C2015067）
哈尔滨商业大学博士科研启动项目(15RW19) （15RW19）
哈尔滨商业大学青年人才支持项目(2016QN060). （2016QN060）
