A gel-forming polysaccharide containing ferulic acid in protein-free form present in an aqueous extract of wheat flour
この論文をさがす
説明
Abstract 1. 1. Rechromatography on a DEAE-cellulose column of the gel-forming glycoprotein fraction containing ferulic acid revealed that it was a mixture of three major components. 2. 2. Only a polysaccharide fraction (II-A) in protein-free form, consisting of 48.8% D-xylose, 41.4% L-arabinose, 1.8% D -galactose and 0.2% ferulic acid, had a gel forming property upon oxidation with H2O2. 3. 3. Analysis by specific optical rotation and nuclear magnetic resonance (n.m.r.) indicated that the polysaccharide had β- D - and α- L -glycosidic linkages and no ordered molecular conformation in aqueous solution.
収録刊行物
-
- International Journal of Biochemistry
-
International Journal of Biochemistry 5 201-205, 1974-02-01
Elsevier BV