Investigating the nature of branching in pectin by atomic force microscopy and carbohydrate analysis

被引：117

作者：

Round, AN ^{[1
]}

Rigby, NM ^{[1
]}

MacDougall, AJ ^{[1
]}

Ring, SG ^{[1
]}

Morris, VJ ^{[1
]}

机构：

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

来源：

CARBOHYDRATE RESEARCH | 2001年 / 331卷 / 03期

基金：

英国生物技术与生命科学研究理事会;

关键词：

branching patterns; polygalacturonic acid; plant cell walls; gelation; viscosity;

D O I：

10.1016/S0008-6215(01)00039-8

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 [生物化学与分子生物学]; 081704 [应用化学];

摘要：

Atomic force microscopy (AFM) has been used to investigate the nature of the long branches attached to pectin which were described in a previous report [Round, A. N.; MacDougall, A. J.; Ring, S. G.; Morris, V. J. Carbohydr. Res. 1997, 303, 251-253]. Analysis of the AFM images and comparison with neutral sugar and linkage analyses of the two pectin fractions suggest that the distribution and total amount of branches observed do not correspond with the pattern of neutral sugar distribution. It is thus postulated that the long chains consist of polygalacturonic acid, attached via an as yet undetermined linkage to the pectin backbone, with the neutral sugars present as short, undetected branches. This explanation would have important implications for the nature of 'in situ' pectin networks within plant cell walls and models of gelation in commercial extracted pectin. and the existence of significant branching will markedly influence the viscosity of extracted pectins. (C) 2001 Elsevier Science Ltd. All rights reserved.

引用

页码：337 / 342

页数：6

共 15 条

[1]

A SIMPLE AND RAPID PREPARATION OF ALDITOL ACETATES FOR MONOSACCHARIDE ANALYSIS [J].