PECTIN MICROGELS AND THEIR SUBUNIT STRUCTURE

被引：37

作者：

FISHMAN, ML ^{[1
]}

COOKE, P ^{[1
]}

LEVAJ, B ^{[1
]}

GILLESPIE, DT ^{[1
]}

SONDEY, SM ^{[1
]}

SCORZA, R ^{[1
]}

机构：

[1] USDA ARS,APPALACHIAN FRUIT RES STN,KEARNEYSVILLE,WV 25430

来源：

ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS | 1992年 / 294卷 / 01期

关键词：

D O I：

10.1016/0003-9861(92)90165-S

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：

High-performance size exclusion chromatography revealed that alkaline-extracted peach fruit pectin dissolved in 0.05 m NaNO3 comprised a hierarchy of at least four aggregated, macromolecular-sized species. Each of the three largest species was found to be comparable in length to the three smallest subunits of an interconnecting gel network visualized by transmission electron microscopy of pectin, rapidly dried from solution. The interconnecting subunits of the gel network were rods or segmented rods and the integrated network formed a circular gel about 1 μm in diameter. Shadowed samples prepared from 5 and 50 mm NaCl or aqueous glycerol solutions produced images of partially dissociated subunits. © 1992.

引用

页码：253 / 260

页数：8

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