虎奶菇發(fā)酵特性及菌絲體、菌核多糖的純化和部分特性研究.pdf

1、福建師范大學(xué)碩士學(xué)位論文虎奶菇發(fā)酵特性及菌絲體、菌核多糖的純化和部分特性研究姓名：劉春輝申請(qǐng)學(xué)位級(jí)別：碩士專業(yè)：生物化學(xué)與分子生物學(xué)指導(dǎo)教師：林躍鑫20060601輻建師范大學(xué)理學(xué)碩士學(xué)位論文AbstractTheoptimalconditionsforsubmergedfermentationcultureofPleurotustuber—regiumandthenutritioncomponentsofmyceliawereexpl

2、oredTheextraction，purificationphysicochemicalcharacterizationandstairconfigurationofpolysaccharidesfrommyceliaandsclerotiaofPtuber—regiumwerealsostudiedTheacutetoxicityandimmtmofunctionsofthepolysaccharidesalsobeenexamin

3、edTheresearchestablishedthesuitablefermentativeconditionsofthemyceliagrowthofPtuber—regiumHighlevelofcrudeproteins，totalcarbohydrates，reducedsugar，fattyacidsandmineralsinthemyceliahasbeentestedThetotalaminoacidisashighas

4、1081％involving473％ofessentialaminoacidThecrudeaqueous—solutionpolysaccharideswereextractedbyhot—waterTwomainfractionsmp1，mp一2wereobtainedfrommyceliaandthreemainfractionssp一1，sp一2，sp3wereobtainedfromsclerotiaafterelutingf

5、romDE一52andSephadexG一200columnschromatography，HPLC，specificopticalrotationandagarosegelelectrophoresisshowedthatthefivefractionswerehomogeneousThephysicochemicalcharacterizationandstairconfigurationofmp一1，mp2，sp1，印一2，sp3

6、wereanalyzedwimHPLC，TLC，GC，UV，IRandNMReta1Theresultsareshowedasfollows：mp1：【旺r0420)22372。Mw=170372kDatotalsugar8840％，sugarconstituents(inamolarratio)：Ara：Rha：Fuc：Fru：Gla：Glc：Man(027：557：198：6386：1017：100：2807)，mainchain：

7、[13一Glc(16)Fru]n[aGla(16)一13Rha(1—3)一13Man(14)]m，involvedsomeotherglycosylresiduesandmaybesomebranchchainmp一2：[a]25(H20)：2755。Mw=137909kDa，totalsugar9636％，sugarconstituents(inamolarratio)：Ara：Rha：Fuc：Xyl：Fru：Gla：Glc：GaA(

8、111：057：166：026：893：237：100：094)，mainchain：[13G1c(16)一Fru]n【旺一Rha(16)】m，involvedsomeotherglycosylresiduesandmaybesomebranchchainsp1：[0c】”0420)1116。3彳w=169610kDa，totalsugar9869％，sugarconstituents(inamolarratio)：Ara：Fuc：Fr