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알로에 베라 겔 한외여과 다당분획의 분자적 특성 KCI 등재

Molecular Properties of Polysaccharide Rich Fraction from Ultra-filtration of Aloe vera Gel

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  • URLhttps://db.koreascholar.com/Article/Detail/285344
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산업식품공학 (Food Engineering Progress)
한국산업식품공학회 (Korean Society for Food Engineering)
초록

Two fractions (permeate and retentate) from fiber-free Aloe vera gel were separated using ultra-filtration (UF) system with tubular ceramic membrane (MWCO of 50 kDa), and their molecular properties were investigated. The retentate of UF Aloe gel was a polysaccharide-rich fraction containing about 2.3-fold higher polysaccharide content than fiber-free gel. The FT-IR and 1H NMR spectra of this fraction showed the characteristic patterns of β-binding polysaccharide and a higher degree of acetylation indicating a higher level of bioactive polysaccharide content. The
molecular weight and polydispersity of polysaccharide fraction from GPC (gel permeation chromatography) were determined to be 36.8-43.9 kDa and 1.24, respectively, indicating a kind of undispersed polysaccharide. From the SEM observation, the surface structure of polysaccharide fraction had a gel cluster-like structure with a convoluted rough surface. The molecular conformation by Congo red assay exhibited a property of helix structure confirming the existence of a higher-ordered structure as a biological activity conformation.

저자
  • 권혜미(강원대학교생물공학과) | Hye Mi Kwon
  • 백진홍(KJM 알로에 R&D 센터) | Jin Hong Beak
  • 차지민(KJM 알로에 R&D 센터) | Ji Min Cha
  • 이신영(강원대학교생물공학과) | Shin Young Lee Corresponding author