酵母甘露糖蛋白（mannoprotein）是从酵母细胞壁中提取的一种可溶性糖蛋白，分子结构为长链的α-1,6-D-甘露聚糖，还有少量支链的α-1,2-D-甘露聚糖，分子中含有10%左右的蛋白质和肽。甘露糖蛋白主要从酵母中提取，它位于酵母细胞壁的外层，由甘露糖聚合物共价连接在蛋白质骨架上构成，是组成细胞壁的主要成分之一。
酵母甘露糖蛋白 mannose glycoprotein
甘露糖结合蛋白 MBL ; mannose-binding protein ; mannan binding protein
甘露糖诱导蛋白酶 MIP
人甘露糖结合蛋白 MBL ELISA ; human MBL
甘露糖牛血清白蛋白 Man-BSA
甘露糖一糖蛋白 mannose gIycoproteins ; M-GPS
甘露聚糖结合蛋白 mannan-binding protein ; MBP
又称甘露糖结合蛋白 mannose-bindingpro-tein ; MBP
又称甘露聚糖结合蛋白 mannan-binding protein
添加甘露糖蛋白后，干白葡萄酒的初始电导率值增加；
When added into wine, mannoprotein can reduce the dosage of bentonite, and the conductivity of the wine will increase.
本文研究用酶法和热浸提法从啤酒废酵母中提取甘露糖蛋白。
The mannoprotein was extracted from waste brewer's yeast by heat-extracted and enzymatic digestion.
研究证明，甘露糖蛋白对白葡萄酒的酒石稳定具有很好的作用，但对红葡萄酒酒石稳定性无效。
It could keep the tartar stable in white wine, but it showed no effect to the tartar in red wine.
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