Extraction of Glycoprotein from Pinctada martensii
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Abstract:
The extraction of glycoprotein from the whole viscera of the Pinctada martensii was studied. The results showed that the optimal separation conditions were NaCl concentration of 1.0mol/L, extraction temperature of 65 ℃ and extraction time of 60 min. The crude extracts were dialyzed with water, concentrated and then precipitated with alcohol, giving pure coarse glycoprotein with the yield of 3.37%. The content of total sugar and total protein in the coarse glycoprotein were 7.49% and 25.33%, respectively.
