AFM studies of water-soluble wheat arabinoxylans - effects of esterase treatment

被引：14

作者：

Adams, EL ^{[1
]}

Kroon, PA ^{[1
]}

Williamson, G ^{[1
]}

Morris, VJ ^{[1
]}

机构：

[1] Inst Food Res, Inst Food Res, Norwich NR4 7UA, Norfolk, England

来源：

CARBOHYDRATE RESEARCH | 2005年 / 340卷 / 11期

基金：

英国生物技术与生命科学研究理事会;

关键词：

arabinoxylans; pentosans; atomic force microscopy; ferulic acid esterase;

D O I：

10.1016/j.carres.2005.05.015

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

The degradation products of water-soluble wheat arabinoxylans treated with Aspergillus niger ferulic acid esterase (FAEA-able to cleave 5,5'- and 8-O-4'-ferulic acid dimers) have been characterised by atomic force microscopy (AFM) and size exclusion chromatography. The AFM images of arabinoxylans confirmed that a small proportion (similar to 15%) of the population of arabinoxylan molecules contain xylan-based branches attached to the xylan-based backbone. Treatment with FAEA reduced the contour length of the molecules suggesting that certain dimeric ferulic acid linkages may play a previously unconfirmed role in the elongation of arabinoxylans. Overnight treatment with FAEA led to a reduction in the density of branches suggesting that they may also be linked to the backbone through phenolic linkages. (c) 2005 Elsevier Ltd. All rights reserved.

引用

页码：1841 / 1845

页数：5