Structural features of pectin evidenced by preparative size exclusion chromatography

被引：3

作者：

Lecacheux, D. ^{[1
]}

Panaras, R. ^{[1
]}

Brigand, G. ^{[2
]}

Denis, A. ^{[2
]}

机构：

[1] ELF Aquitaine Co, Grp Rech Lacq, F-64170 Artix, France

[2] Mero Rousselot Satia, Ctr Rech Baupte, F-50500 Carentan, France

来源：

FOOD HYDROCOLLOIDS | 1987年 / 1卷 / 5-6期

关键词：

D O I：

10.1016/S0268-005X(87)80073-5

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Large scale preparative size exclusion chromatography is used to provide further insight into the structure of commercial, high-methoxy pectin samples. Neutral sugar contents and degree of esterification are examined throughout the mol. wt distribution. A proportion of neutral polysaccharides not linked to the pectin backbone and present as extraneous material is clearly evidenced in the low mol. wt region.

引用

页码：567 / 568

页数：2