Preparation and Characterization of Some α-D-Glucans Containing 3,6-Anhydro D-Glucose
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概要
- 論文の詳細を見る
Alfa-_D-glucans containing a 3,6-anhydro D-glucosyl residue were prepared from three kinds of α-_D-glucan (elsinan, pullulan, and amylose), and the physical properties of these 3,6-anhydro glucans were examined. The method employed for introducing the 3,6-anhydro linkage into a D-glucosyl residue involved sulfation of the O-6 position with dimethylsulfoxide-sulfur trioxide complex and a subsequent alkali treatment of the resulting partially sulfated glucan. This introduction of the 3,6-anhydro linkage caused a decrease in viscosity of the original polysaccharides and made them resistant to the action of hydrolytic enzymes. Hydrolysis of the 3,6-anhydro glucans with dilute acid afforded several oligosaccharides whose reducing end was 3,6-anhydro D-glucose.
- 社団法人日本農芸化学会の論文
- 1993-02-23
著者
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SONE Yoshiaki
Department of Food and Nutrition, Graduate School of Osaka City University
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Ohe Yasuo
Department Of Food And Nutrition Faculty Of Science Of Living Osaka City University
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Ohtani Kimiko
Department of Food and Nutrition, Faculty of Science of Living, Osaka City University
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Misaki Akira
Department of Food and Nutrition, Faculty of Science of Living, Osaka City University
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Misaki A
Osaka City Univ. Osaka Jpn
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Misaki Akira
Department Of Food And Nutrition Faculty Of Living Osaka City University
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Ohtani Kimiko
Department Of Food And Nutritibn Faculty Of Human Life Science Osaka City University
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Sone Y
Dep. Food & Nutrition Fac. Science Of Living Osaka City Univ.
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Sone Y
Osaka City Univ. Osaka Jpn
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Sone Yoshiaki
Department Of Food And Nutrition Faculty Of Human Life Science
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Misaki Akira
Department Of Food And Nutrition Faculty Of Human Life Science Osaka City University
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