Displaying posts tagged with

“glutamic”

The Physio-Chemical Characteristics of the Polysaccharide-peptide (PSP) of Coriolus versicolor (Yun Zhi)

The polysaccharide portion is composed of the five monsaccharides, galactose, glucose, mannose, xylose, and fucose. The amino acids most frequently found in the polypeptide are aspartic and glutamic. PSP has no sharply defined fusion point. It is insoluble in methyl alcohol, pryridine, benzene, hexane, and chloroform but is very soluble in hot water. The pH value of its 1% water solution is 6.6. It is heat and light stable. &nbp; When kept at a temperature of 100oC for 48 hours or irradiated with ultraviolet light for 30 hours there is essentially no change in composition. Using sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) the molecular weight has been calculated at about 1×105 Dalton.[…]