کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7585524 | 1492038 | 2018 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Structural and conformational characterization of arabinoxylans from flaxseed mucilage
ترجمه فارسی عنوان
خصوصیات سازه ای و سازگاری آروین اکسیلان ها از موش های فلفل دلمه ای
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
The structure of neutral fraction gum from flaxseed mucilage (FM-NFG) was studied for better understanding of the relationship between primary structure and conformation. Based on methylation/GC-MS, nuclear magnetic resonance (NMR) spectroscopy, the structure of FM-NFG was proposed as arabinoxylans. Flaxseed mucilage arabinoxylans contained β-1,4-linked xylose backbones, which were mainly substituted at O-2 and/or O-3 positions by 1-3 sugar residues. The possible branches includedâ¯ââ¯5)-α-l-Araf-(1â¯ââ¯(17.3â¯mol%),â¯ââ¯3)-α-l-Araf-(1â¯ââ¯(4.9â¯mol%), andâ¯ââ¯4)-α-d-Glcp-(1â¯ââ¯(3.5â¯mol%), which were ended with three terminal sugar units: T-β-d-Xylp-(1â¯ââ¯(15.5â¯mol%), T-α-d-Glap-(1â¯ââ¯(4.5â¯mol%), and T-α-l-Araf-(1â¯ââ¯(2.6â¯mol%). The weight average molecular weight (Mw) of flaxseed mucilage arabinoxylans was calculated to be 1747â¯kDa by static light scattering (SLS), and it exhibited random coil conformation. The proposed structure and conformational models confirmed that different backbone sugar units especially substitution positions directly contributed to the conformational diversity and rigidity of polysaccharide molecules.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 254, 15 July 2018, Pages 266-271
Journal: Food Chemistry - Volume 254, 15 July 2018, Pages 266-271
نویسندگان
Huihuang H. Ding, Keying Qian, H. Douglas Goff, Qi Wang, Steve W. Cui,