Journal
FOOD HYDROCOLLOIDS
Volume 32, Issue 2, Pages 221-227Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2012.12.027
Keywords
Gum arabic; Acacia seyal; Structural features; Methylation analysis; 2D NMR
Categories
Funding
- National Natural Science Foundation of China [31130041]
- National Key Technology R & D Program of China [2012BAD33B06]
- Training Project of Young Scientists of Jiangxi Province ( Stars of Jing gang)
- Key Project of State Key Laboratory of Food Science and Technology [SKLF-MB-201001]
Ask authors/readers for more resources
The structure of gum arabic (Acacia seyal) has been studied using methylation analysis and 2D (COSY, TOCSY, HMQC and HMBC) NMR spectroscopy. Galacturonic acid (13.66%) is a major component not previously identified. The backbone is made up of 1,3-linked galactopyranosyl (Galp) residues substituted at O-2, O-6 or O-4 positions, which are terminated with mainly arabinofuranosyl (Araf), galacturonopyranosyl (GalpA), rhamnopyranosyl (Rhap), but occasionally with arabinopyranosyl (Arap), and glucuronopyranosyl (GlcpA) residues. There are long side chains of -> 3)-alpha-L-Araf-(1 -> and -> 2)-alpha-L-Araf-( 1 -> linked to the backbone. (C) 2013 Published by Elsevier Ltd.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available
Share Paper
