褐藻糖胶
化学
硫酸化
岩藻糖
多糖
色谱法
硫酸盐
摩尔比
立体化学
生物化学
有机化学
半乳糖
催化作用
作者
Riki Shiroma,Teruko Konishi,Shuntoku Uechi,Masakuni Tako
出处
期刊:Food Science and Technology Research
[Karger Publishers]
日期:2008-01-01
卷期号:14 (2): 176-182
被引量:22
摘要
We investigated the structure of fucoidan from Hizikia fusiformis. Using DEAE-Sepharose column chromatography, fucoidan was fractionated into four groups. F4, main fraction of fucoidan, contained 38 % (w/w) of ester sulfate and had the simplest sugar component (L-Fuc: D-Gal=7:3). The structure of F4 was discussed using de-sulfation, 2D-NMR and methylation analysis and proposed as [→3)-α-L-Fucp-(1→3)-α-L-Fucp-(1→3)-α-L-Fucp-(1→3)-α-L-Fucp-(1→]nR=α-L-Fucp-(1→4)-α-L-Fucp-(1→ (50%a) or α-D-Galp-(1→4)-α-D-Galp-(1→ (50 %a).58 % in molar ratio of the hydroxyl group is sulfated.
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