A further amendment to the classical core structure of gum arabic (Acacia senegal)

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• 作者：Shao-Ping Nie^a ; ^b ; ^{spnie@ncu.edu.cn} ; Cathy Wang^b ; ^{Cathy.Wang@agr.gc.ca} ; Steve W. Cui^a ; ^b ; ^{cuis@agr.gc.ca} ; Qi Wang^b ; ^{wangq@agr.gc.ca} ; Ming-Yong Xie^a ; ^{xmync@sina.com.cn} ; Glyn O. Phillips^c ; ^d ; ^{phillipsglyn@aol.com}
• 关键词：Gum arabic (Acacia senegal) ; Structural characterization ; Methylation analysis ; 2D NMR
• 刊名：Food Hydrocolloids
• 出版年：2013
• 出版时间：May, 2013
• 年：2013
• 卷：31
• 期：1
• 页码：42-48
• 全文大小：998 K

文摘

Using the more recently available techniques such as methylation-GC-MS, 1D (¹H, ¹³C) and 2D (COSY, TOCSY, HMQC and HMBC) NMR spectral analysis, we have revisited the classical structure of gum arabic (Acacia senegal). Methylation and GC-MS analysis confirmed that gum arabic (A.?senegal) is a highly branched polysaccharide with the backbone composed of 1,3-linked galactopyransyl (Galp) residues substituted at O-2, O-6 or O-4 positions. The terminal sugar residues are 59.5 % of the total sugars. The residues of ¡ú2,3,6-¦Â-d-Galp1¡ú, ¡ú3,4-Galp1¡ú, ¡ú3,4,6-Galp1¡ú and substitutions at O-2 and O-4 position were not identified in previous studies.