Purification and Characterization of a Yam Glycoprotein Isolated by Alkaline Extraction from Yam Tuber

Abstract:

Yam glycoprotein (YGP) is an important source of bioactives for functional foods. To investigate the effects of alkaline extracting method on the features of YGP, A glycoprotein was isolated from yam tubers by using alkaline processing method, and purified by ion-exchange and gel filtration column chromatography. During the SDS-PAGE eletrophoresis, the result shows a band with approximately 30 kDa molecular weight. The YGP consists of protein moiety (62.34%) and carbohydrate moiety (37.51%), respectively. By the automatic amino acid analyzer detecting, it indicated that the YGP consists of 17 kinds of amino acids and contains a high percentage of glutamic acid and aspartic acid. The results of thin-layer chromatography show that oligosaccharides of the YGP contain D-glucose, D-galactose and mannose.

• Periodical: Advanced Materials Research (Volumes 560-561)
• Pages: 368-373
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.560-561.368
• Online since: August 2012
• Authors: Li Ming Zhang, Yan Qiao Wang, Li Chao Zhang, Shu Li Man, Bei Mei Zuo
• Keywords: Alkaline Processing Method, Properties of Glycoprotein, Yam Glycoprotein

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