Fractionation and structural characterization of haw pectin oligosaccharides

被引：0
作者：
Suhong Li
Tuoping Li
Youfeng Jia
Rugang Zhu
Na Wang
Shan Jin
Mei Guo
机构：
[1] Shenyang Normal University,Department of Food Science
[2] Liaoning University,Department of Food Science
[3] Tianjin Agriculture University,Department of Food Science
来源：
European Food Research and Technology | 2011年 / 233卷
关键词：
Haw; Pectin; Oligogalacturonide; Bge;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Although haw pectin and its hydrolysates are believed to have various functions in food industries, correlation of the structure with the functionality of oligomers has not yet been clarified. In the present study, haw pectin oligosaccharides were fractionated, and their structural characterizations were analyzed. The results showed that ultrafiltered haw pectin hydrolysates yielded 11 fractions (F1~F11) on a DEAE-Sephadex A-25 column chromatograph. One fraction (F1) was galacturonic acid, whereas other fractions (F2~F11) were oligosaccharides. Structural analysis using nuclear magnetic resonance and gas chromatography with mass spectrometry showed that these oligosaccharides (F2~F11) are oligogalacturonide family with degrees of polymerization of 2–11, linked by α–(1 → 4) linkages. The information obtained could be used in the exploitation and utilization of haw pectin and its derivational oligomers.
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页码：731 / 734
页数：3
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