SIALYLOLIGOSACCHARIDES OF DELIPIDATED EGG-YOLK FRACTION

被引：13
|
作者：
KOKETSU, M [1 ]
JUNEJA, LR [1 ]
KIM, M [1 ]
OHTA, M [1 ]
MATSUURA, F [1 ]
YAMAMOTO, T [1 ]
机构：
[1] FUKUYAMA UNIV,FAC ENGN,DEPT BIOTECHNOL,FUKUYAMA,HIROSHIMA 72902,JAPAN
来源：
JOURNAL OF FOOD SCIENCE | 1993年 / 58卷 / 04期
关键词：
EGG; YOLKS; SIALYLOLIGOSACCHARIDES; SIALIC ACID;
D O I：
10.1111/j.1365-2621.1993.tb09349.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Delipidated egg yolk (DEY) was homogenized and centrifuged. The supernatant was dialyzed by ultrafiltration using a molecular weight cut-off of 1,000. The asparagine-linked oligosaccharides in the concentrate were liberated from protein by hydrazinolysis and labeled with UV-absorbing p-amionbenzoic ethyl ester (ABEE). The ABEE-derivatized oligosaccharides were fractionated by anion exchange and reverse-phase HPLC. The total sialyloligosaccharides from the water-soluble DEY fraction, were about 47.7% monosialyl and 50.6% disialyloligosaccharides. The structures of 3 predominant sialyloligosaccharides were determined by NMR. They were of the biantennary complex-type, accounting for about 33.6% of the total sialyloligosaccharides of the DEY water-soluble fraction.
引用
收藏
页码：743 / 747
页数：5
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