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Comparison of Desulfation and Immunoactivity of Polysaccharide from Gracilaria lemaneiformis
Author(s): 
Pages: 47-50
Year: Issue:  3
Journal: China Biotechnology

Keyword:  龙须菜多糖硫酸基脱硫酸作用免疫活性;
Abstract: 考察了Miller等和Nagasawa等报道的脱硫酸方法对龙须菜多糖硫酸基脱除效果,并比较了脱硫酸前后多糖的免疫活性变化.实验结果显示,采用Miller等报道的方法时,以草酸作为催化剂对硫酸基脱除效果最好,脱除率达到71.4%,远好于其他种类酸催化,但多糖回收率却只有36.4%;采用Nagasawa等报道的方法时,向二甲基亚砜溶液中加入10%甲醇比加入2%吡啶或2%吡啶+2%三甲基氯硅烷具有更好的脱硫酸基效果,硫酸基脱除率达到72.9%,回收率48.9%,是本次实验中效果最好的.免疫活性实验表明,当降低龙须菜多糖硫酸基含量时,免疫活性相应降低.
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