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琼胶的主要成分琼脂糖,是由β-D-半乳吡喃糖和3,6-内醚-α-L-半乳吡喃糖通过α(1→3)和β(1→4)糖苷键交替形成的线性多糖。琼胶寡糖是琼胶多糖的降解产物,分为琼寡糖和新琼寡糖,其中琼寡糖是α-琼胶酶或酸水解形成的以3,6-内醚-α-L-半乳吡喃糖为还原端、β-D-半乳吡喃糖为非还原端的寡糖产物,而β-琼胶酶降解琼胶的产物是以β-D-半乳吡喃糖为还原端的新琼寡糖。对琼胶寡糖类型的判断是琼胶酶分类鉴定的主要依据之一,本文综述了利用核磁、质谱、薄层层析和生物降解鉴定琼胶寡糖的方法和依据,为后续研究琼胶酶的分类提供了技术支持与理论依据。
Agarose, the major component of Agar, is composed of α (1 → 3) and β (1 → 4) β-D-galactopyranose and 3,6-Lacto- Glycosidic bonds alternating formation of linear polysaccharides. Agar oligosaccharides agar polysaccharides degradation products are divided into agar oligosaccharides and neo-oligosaccharides, wherein agar oligosaccharides is α-agarase or acid hydrolysis formed by 3,6-ethers-α-L- The galactopyranose is the reducing end and the β-D-galactopyranose is the non-reducing end oligosaccharide product, and the product of the β-agarase degrading agar is the product of β-D-galactopyranosyl sugar The end of the new Joan oligosaccharides. The judgment of the type of agar oligosaccharides is one of the main basis for agar classification and identification. The methods and basis for the identification of Agar oligosaccharides by using NMR, MS, TLC and biodegradation are reviewed in this paper. Enzyme classification provides technical support and theoretical basis.