STUDIES ON APPLE PROTOPECTIN .5. STRUCTURAL STUDIES ON ENZYMATICALLY EXTRACTED PECTINS

被引：55
|
作者：
RENARD, CMGC [1 ]
VORAGEN, AGJ [1 ]
THIBAULT, JF [1 ]
PILNIK, W [1 ]
机构：
[1] AGR UNIV WAGENINGEN,FOOD CHEM LAB,6700 EV WAGENINGEN,NETHERLANDS
来源：
CARBOHYDRATE POLYMERS | 1991年 / 16卷 / 02期
关键词：
D O I：
10.1016/0144-8617(91)90099-X
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Apple insoluble pectins were extracted by pectolytic enzymes alone and combined with side-chain degrading enzymes or endo-glucanase. The highest yield of pectic material was obtained with the combination pectinlyase plus endo-glucanase, showing the existence of a connection between rhamnogalacturonan and xyloglucan. The extracts were fractionated on Sephacryl S 500 and DEAE Sepharose CL-6B. Methylation analysis of high-molecular-weight material coming from the 'hairy' regions showed the presence of highly branched arabinans and arabinogalactans of type I and II side-chains, and of terminal xylose residues linked to the rhamnogalacturonan backbone.
引用
收藏
页码：137 / 154
页数：18
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