Identification by n.m.r. spectroscopy of oligosaccharides obtained by treatment of the hairy regions of apple pectin with rhamnogalacturonase.
2D-N.m.r. methods have been used to determine the composition of a mixture of oligosaccharides obtained by enzymic degradation of the modified hairy (ramified) regions of apple pectin with a new rhamnogalacturonase. The structures of the oligosaccharides were based on the unit alpha-Rhap-(1----4)-alpha-GalA-(1----2)-alpha-Rhap-(1----4)- GalA. A-beta-Galp unit was 4-linked to approximately half of the terminal Rhap residues and to half of the (1----2)-linked Rhap residues. The sample contained a mixture of a tetrasaccharide, two pentasaccharides, and one hexasaccharide.
Colquhoun
I J
IJ
AFRC Institute of Food Research, Norwich, Great Britain.
de Ruiter
G A
GA
Schols
H A
HA
Voragen
A G
AG
D002240:Carbohydrate Sequence; D005638:Fruit; D006026:Glycoside Hydrolases; D009682:Magnetic Resonance Spectroscopy; D008969:Molecular Sequence Data; D015394:Molecular Structure; D009844:Oligosaccharides / Q000737:chemistry* / Q000302:isolation & purification; D010368:Pectins / Q000737:chemistry*
D009844:Oligosaccharides; D010368:Pectins; D006026:Glycoside Hydrolases; C067959:rhamnogalacturonase A