Structural Characterization of Oligosaccharides and Polysaccharides from Apple Juices Produced by Enzymatic Pomace Liquefaction

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• 作者：Katri Mehrlä ; nder ; Helmut Dietrich ; Sabine Sembries ; Gerhard Dongowski ; and Frank Will
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2002
• 出版时间：February 27, 2002
• 年：2002
• 卷：50
• 期：5
• 页码：1230 - 1236
• 全文大小：89K
• 年卷期：v.50,no.5(February 27, 2002)
• ISSN：1520-5118

文摘

Eight apple pomace liquefaction juices were produced to characterize soluble cell wall materialreleased by the action of pectolytic and cellulolytic enzyme preparations. Very high colloid valuesfrom 9.7 to 19.6 g/L were recovered from the juices by ethanol precipitation. The crude polysaccharidesconsisted mainly of galacturonic acid (49-64 mol %), arabinose (14-23 mol %), galactose (6-15mol %), and minor amounts of rhamnose, xylose, and glucose. Separation of the polysaccharides byanion-exchange chromatography yielded one neutral, one slightly acidic, and one acidic polymeraccounting for 60% of total colloids. Preparative size exclusion chromatography of the acidic fractionsresulted in four polymers of different molecular weights and different sugar compositions. Amongthem, high molecular weight arabinans and rhamnogalacturonans as well as oligomeric fractionsconsisting of only galacturonic acid could be found. Linkage studies were performed on neutral fractionsfrom anion-exchange chromatography and size exclusion chromatography. They revealed highlybranched arabinans, xyloglucans, and mainly type I arabinogalactans.Keywords: Apple; oligosaccharides; polysaccharides; pomace liquefaction; pectinases; cellulases;per-O-methylation