FOOD SCIENCE ›› 2003, Vol. 24 ›› Issue (9): 26-32.
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QIN Xiao-Ming, NING EN Chuang, LIN Hua-Juan
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Abstract: The Galacturonic acid residues in Cp-2-B were reduced by Taylor method to be Galactosyl residues using deuteriumindexed reducing reagent NaBD4, and then subjected to methylation treatment and assayed by GC-MS. The results suggested thatthey contained non-reducing terminal, 3-O- and 4-O-substituted galacturonic acid residues, indicating the presence of three kindsof galacturonic acid residues in Cp-2-B. NMR analysis was also supported this conclusion. Additionally, The actions to thecrude pectinase and endopolygalacturonase suggested that Cp-2-B had no consecutive region of (1→4) linkage Galacturonicacid residues.
Key words: Lycium chinense Mill, arabinogalactan-protein(AGP), micro structure
QIN Xiao-Ming, NING EN Chuang, LIN Hua-Juan. Micro Structure of Arabinogalactan-protein from the Fruit of Lycium Chinense Mill(Ⅱ)[J]. FOOD SCIENCE, 2003, 24(9): 26-32.
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