Some properties of an acidic protein-bound polysaccharide from the fruit of pumpkin

被引：59

作者：

Fu Caili ^{[1
]}

Tian Haijun ^{[1
]}

Cai Tongyi ^{[1
]}

Liu Yi ^{[1
]}

Li Quanhong ^{[1
]}

机构：

[1] China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China

来源：

FOOD CHEMISTRY | 2007年 / 100卷 / 03期

基金：

中国国家自然科学基金;

关键词：

protein-bound polysaccharide; pumpkin; HPLC; monosaccharide; amino acid; homogeneousness; weight-average molecular weight;

D O I：

10.1016/j.foodchem.2005.10.049

中图分类号：

O69 [应用化学];

学科分类号：

081704 [应用化学];

摘要：

To contribute toward our understanding of therapy mechanism of pumpkin protein-bound polysaccharides, homogeneity and weight-average molecular weight of an acidic polysaccharide from the fruit of pumpkin (APBPP) was determined by HPLC. The amino acid and monosaccharide composition of APBPP were tested. In the acid hydrolysates of APBPP, analysis by HPLC showed the presence of mannose and arabinose in molar ratios of 1:2. Eighteen amino acids were identified to be components of the polymer. Alanine was the main amino acid (0.13%), followed by glutamic acid (0.113%) and serine (0.088%). But the relationship between the contents of amino acids and hypoglycemic activity of APBPP is not clear. (c) 2005 Elsevier Ltd. All rights reserved.

引用

页码：944 / 947

页数：4

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