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Neutral sugars content

This paper will not described the chemical structure of pectins which is a difficult problem [1] even if the physical properties in solution and ability to form gel must be directly related with the distribution of the units along the chain. The functional properties of pectins are not only related to the neutral sugar content (up to 15 %) but also to the distribution of structural blocks having very different contibutions. [Pg.22]

The HM and LM pectins give two very different types of gels the mechanisms of stabilization of the junction zones in the two cases are described and few characteristics given. The different molecular characteristics (DE, distribution of methoxyl or acetyl substituents, neutral sugar content or rhamnose content) play an important role on the kinetic of gelation, mechanical properties of the gel formed and also on the experimental conditions to form the stronger gels. All these points were briefly discussed. [Pg.31]

Matsuhashi S, Inoue S-1, Hatanaka C (1992) Simultaneous measurement of the galacturonate and neutral sugar contents of pectic substances by an enzymic-HPLC method. Biosci Biotech Biochem 56 1053-1057... [Pg.273]

Summarised in Table 1 is the neutral sugar compositions and anhydrogalacturonic acid content of XRPP released by pectinase reaction and acid hydrolysis, respectively. In both cases, XRPP were found to be rich in xylose and galactose content, but low in mannose content. The total neutral sugar content in XRPP released by acid hydrolysis was 28.4%,... [Pg.639]

The gram negative bacterium Acetobacter xylinum produces a ribbon of crystalline cellulose I whose neutral sugar content is 96.8% glucose and 3.2% xylose (1). Growth of A. xylinum in a medium containing... [Pg.278]

Table 7.3 Neutral sugars content in different wines. Range in mg/L... [Pg.240]

A recent three-dimensional reconstruction from a tilted series of negatively stained and of metal-shadowed preparations of the S-layer of Methanoplanus limicola[ Q6 has shown P6 symmetry, a lattice constant of 14.7 nm, and a thickness of 4.5 mn. Chemical analysis of these S-layers revealed an apparent molecular weight of the protein of 135 kDa, and the neutral sugar content of 240 mg/g polypeptide corroborates earlier suggestions... [Pg.242]

Carbohydrates. Carbohydrate (neutral sugar) content and relative distribution were determined by gas chromatography for humic substances from Lake Haruna sediments (Uzaki and Ishiwatari, 1983 Uzaki, unpublished). The results indicated that the concentration of total carbohydrates in fulvic acid (16.8% of fulvic acid) was higher than those in the other humic fractions (2.4-4.0%). C lrbohydrate distribution in three humic fractions resembled... [Pg.164]

Neutral sugar content (moles/mole of galacturonic acid residues)... [Pg.42]

Table I. Neutral sugar composition of pectins extracted from ripe and unripe apples (AIS). The capitals A-E refer to Fig. 2. The neutral sugar composition is expressed as moles sugar per mole arabinose. The values are averages of those for pectins with about the same neutral sugar content in the four extracts. Mannose was absent in all cases (1). Table I. Neutral sugar composition of pectins extracted from ripe and unripe apples (AIS). The capitals A-E refer to Fig. 2. The neutral sugar composition is expressed as moles sugar per mole arabinose. The values are averages of those for pectins with about the same neutral sugar content in the four extracts. Mannose was absent in all cases (1).
The initial pectin was precipitated by cupric ions in order to remove the neutral polysaccharides which are not linked to the pectic backbone. Ion-exchange chromatography on DEAE-Sepharose CL-6B showed that only 0.5% of the initial material was not bound to the gel, indicating a purity of 99.5%. The purified pectins have a galacturo-nic acid content of 78.5%, a neutral sugar content of 10% and a degree of esterification of 72.1%. [Pg.63]

Figure 1. Changes in cell wall neutral sugar content during brining and storage of cucumbers. Figure 1. Changes in cell wall neutral sugar content during brining and storage of cucumbers.
See other pages where Neutral sugars content is mentioned: [Pg.17]    [Pg.498]    [Pg.505]    [Pg.584]    [Pg.632]    [Pg.984]    [Pg.301]    [Pg.721]    [Pg.136]    [Pg.375]    [Pg.39]    [Pg.41]    [Pg.49]    [Pg.50]    [Pg.52]    [Pg.52]    [Pg.54]    [Pg.54]    [Pg.62]    [Pg.141]    [Pg.143]    [Pg.144]    [Pg.149]    [Pg.39]    [Pg.46]    [Pg.85]    [Pg.92]    [Pg.1332]    [Pg.1337]    [Pg.1404]   
See also in sourсe #XX -- [ Pg.240 ]



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