SIALYLOLIGOSACCHARIDES OF DELIPIDATED EGG-YOLK FRACTION

被引：14

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

页码：743 / 747

页数：5

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