琼胶寡糖的鉴定方法研究进展*

琼胶的主要成分琼脂糖,是由β-D-半乳吡喃糖和3,6-内醚-α-L-半乳吡喃糖通过α(1→3)和β(1→4)糖苷键交替形成的线性多糖。琼胶寡糖是琼胶多糖的降解产物,分为琼寡糖和新琼寡糖,其中琼寡糖是α-琼胶酶或酸水解形成的以3,6-内醚-α-L-半乳吡喃糖为还原端、β-D-半乳吡喃糖为非还原端的寡糖产物,而β-琼胶酶降解琼胶的产物是以β-D-半乳吡喃糖为还原端的新琼寡糖。对琼胶寡糖类型的判断是琼胶酶分类鉴定的主要依据之一,本文综述了利用核磁、质谱、薄层层析和生物降解鉴定琼胶寡糖的方法和依据,为后续研究琼胶酶的分类提供了技术支持与理论依据。

Review:Identification Methods for Types of Agar-oligosaccharides*

Agarose is the main component of agar, which composes of two alternating residues, 3-O-linked-β-D-galactose and 4-O-linked 3,6-anhydro-α-L-galactose. Based on the moiety arrangement agarooligosaccharides are classified into agaro-oligosaccharides and neoagaro-oligosaccharides. Agaro-oligosaccharide is generated by α-agarase or HCl hydrolysis, with anhydrogalactose as the reducing end and galactose as the non-reducing end. Neoagaro-oligosaccharide is the product of β-agarase, which had a galactose as the reducing end. In this article, we reviewed the methods and techniques for agar oligosaccharides classification based on NMR, MS, TLC and enzyme hydrolysis. The type of agar oligosaccharides provides the foundation for agarases classification.