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dc.contributor.authorMartínez, Maritza
dc.contributor.authorBeltrán, Olga
dc.contributor.authorRicón, Fernando
dc.contributor.authorLeón de Pinto, Gladys
dc.contributor.authorIgartuburu Chinchilla, José Manuel 
dc.contributor.otherQuímica Orgánicaen_US
dc.date.accessioned2018-04-18T07:36:38Z
dc.date.available2018-04-18T07:36:38Z
dc.date.issued2015-03
dc.identifier.urihttp://hdl.handle.net/10498/20343
dc.description.abstractAcacia tortuosa produces a clear gum, very soluble in water. Previous reports showed that it was constituted by four fractions, one of them an arabinogalactan–protein complex. The elucidation of the A. tortuosa gum structure by the combination of classical chemical methods, size exclusion chromatography and NMR spectroscopy, was the objective of this investigation. The data obtained show that the heteropolysaccharide is an arabinogalactan type II, highly ramified, with lateral chains at C-2 as well as at C-6 of the galactose 3-O residues; mono-O-substituted galactoses were not detected. There are residues of mannose, the arabinose, pyranose predominantly, is terminal and 2-O-linked. The abundance of the 4-O-methyl-a-D-glucuronic acid was not previously reported. The proteic fraction is probably represented by an arabinogalactan–protein complex that binds poorly with b-glucosyl Yariv reagent, and two glycoproteins. The NMR spectra suggest that the carbohydrate links to hydroxyproline through the galactose (galactosylation).en_US
dc.formatapplication/pdfen_US
dc.language.isoengen_US
dc.publisherElsevieren_US
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rightsinfo:eu-repo/semantics/openAccess
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.sourceFood Chemistry 182 (2015) 105–110en_US
dc.subjectacacia tortuosaen_US
dc.subjectgum exudateen_US
dc.subjectNMR spectroscopyen_US
dc.subjectproteic fractionen_US
dc.subjectgalactosylationen_US
dc.titleNew structural features of Acacia tortuosa gum exudateen_US
dc.typeinfo:eu-repo/semantics/articleen_US
dc.identifier.doi10.1016/j.foodchem.2015.02.124


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Attribution-NonCommercial-NoDerivatives 4.0 Internacional
This work is under a Creative Commons License Attribution-NonCommercial-NoDerivatives 4.0 Internacional