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Fractionation, physicochemical properties and structural features of non-arabinoxylan polysaccharide from the seeds of Plantago asiatica L
- Source :
- Food Hydrocolloids. 55:128-135
- Publication Year :
- 2016
- Publisher :
- Elsevier BV, 2016.
-
Abstract
- Polysaccharide from seeds of Plantago asiatica L. is rich in Ara and Xyl. However, it contains small amounts of other monosaccharides, such as Rha, Gal and GalA. It is the first time to systematically elucidate structural features as well as fractionation, physicochemical properties of non-arabinoxylan polysaccharide from the seeds of Plantago asiatica L.. Non-arabinoxylan polysaccharide named as PLWE-NAX was successfully isolated and separated from the water extract of the seeds at a temperature of 50 °C. PLWE-NAX was purified into five fractions by anion exchange chromatography and gel permeation chromatography. The non-arabinoxylan fractions included arabinogalactan (PLWE-1), xylan (PLWE-2) and pectin (PLWE-3, PLWE-4, PLWE-5). PLWE-2, PLWE-3, PLWE-4 and PLWE-5 were acidic polysaccharide. PLWE-4 was subjected for structural characterization by methylation analysis and 1D/2D NMR. It was mainly consisted of α-1,2-linked Rhap (25.01%), T-linked Araf (12.11%) and β-1,3,4-linked Xylp (20.01%) residues. Uronic acid in PLWE-4 was α-1,4-linked GalAp (31.55%). PLWE-4 had the back bone as following, →1)-α-GalAp-(4 → 1)-α-Rhap-(2 → 1)-α-GalAp-(4 → .
- Subjects :
- chemistry.chemical_classification
Chromatography
food.ingredient
biology
Pectin
010405 organic chemistry
General Chemical Engineering
02 engineering and technology
General Chemistry
Uronic acid
Plantago asiatica
Fractionation
021001 nanoscience & nanotechnology
biology.organism_classification
Polysaccharide
01 natural sciences
0104 chemical sciences
Gel permeation chromatography
chemistry.chemical_compound
food
chemistry
Arabinogalactan
Arabinoxylan
0210 nano-technology
Food Science
Subjects
Details
- ISSN :
- 0268005X
- Volume :
- 55
- Database :
- OpenAIRE
- Journal :
- Food Hydrocolloids
- Accession number :
- edsair.doi...........9ea6fbd51db0f48eb5d8bd10afbfeb96
- Full Text :
- https://doi.org/10.1016/j.foodhyd.2015.11.011