FOOD SCIENCE ›› 2003, Vol. 24 ›› Issue (9): 26-32.

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Micro Structure of Arabinogalactan-protein from the Fruit of Lycium Chinense Mill(Ⅱ)

 QIN  Xiao-Ming, NING  EN Chuang, LIN  Hua-Juan   

  • Online:2003-09-15 Published:2011-12-13

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