Unexpected branching in pectin observed by atomic force microscopy

被引：96
|
作者：
Round, AN
MacDougall, AJ
Ring, SG
Morris, VJ
机构：
[1] Institute of Food Research, Colney, Norwich NR4 7UA, Norwich Research Park
来源：
CARBOHYDRATE RESEARCH | 1997年 / 303卷 / 03期
基金：
英国生物技术与生命科学研究理事会;
关键词：
microscopy; atomic force; AFM; pectin; polysaccharide; structure;
D O I：
10.1016/S0008-6215(97)00175-4
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
Pectic polysaccharides extracted from unripe tomato plant cell walls have been imaged with an atomic force microscope (AFM). The images obtained reveal for the first time a branched structure for tomato pectins that differs from that proposed for the neutral sugar side chains from enzymatic hydrolysis and sugar analysis. The branches are between 30 and 170 nm long and are relatively linear. This work demonstrates that the AFM is uniquely capable of unambiguously identifying, with minimal sample preparation, individual macromolecules within a heterogeneous population. (C) 1997 Elsevier Science Ltd.
引用
收藏
页码：251 / 253
页数：3
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