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

页码：137 / 154

页数：18

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