Preparation of a New Arabinoxylooligosaccharide from Wheat Bran Hemicellulose and Its Structure
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概要
- 論文の詳細を見る
A novel arabinoxylooligosaccharide was prepared from wheat bran and its structure was analyzed. Wheat bran hemicellulose was digested with a commercial Aspergillus japonicus hemicellulase preparation and an oligosaccharide was purified by carbon column and gel filtration chromatographies to be a single component. The oligosaccharide has D. P. of 6 and contains arabinose and xylose with a molar ratio of 2 : 1. Xylotetraose was formed as an intermediate hydrolyzate on acid hydrolysis of this oligosaccharide. Methylation analysis indicated that both reducing and non-reducing end xylose residues were free from arabinose residues and that there is only one xylose residue attached by two arabinose residues. The structure of this saccharide was finally identified by ^13C NMR as β-D-Xylp-(1→4)[α-L-Araf-/(1→2)][α-L-Araf-(1→3)]-β-D-Xylp-(1→4)-β-D-Xylp-(1→4)-D-Xylp.
- 社団法人日本農芸化学会の論文
- 1994-02-23
著者
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Sasaki Takashi
National Food Research Institute
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Taniguchi Hajime
National Food Research Institute
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Shiiba Kenichi
Department Of Gastrointestinal And Colorectal Surgery Tohoku University School Of Medicine
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Hara H
Ntt Multimedia Networks Lab. Yokosuka‐shi Jpn
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Ishida Nobuaki
Food Research Center Nisshin Flour Milling Co. Ltd.
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Shiiba K
Nisshin Flour Milling Inc. Ibaraki Jpn
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Yamada Hideaki
Food Research Center, Nisshin Flour Milling Co., Ltd.
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Shiiba Kiwamu
Food Research Center, Nisshin Flour Milling Co., Ltd.
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Hara Hiroyuki
Food Research Center, Nisshin Flour Milling Co., Ltd.
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Taniguchi Hajime
National Food Research Institute Ministry Of Agricultural Forestry And Fisheries
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Yamada Hideaki
Food Research Center Nisshin Flour Milling Co. Ltd.
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Sasaki Takashi
National Food Research Institute Ministry Of Agricultural Forestry And Fisheries
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Taniguchi Hajime
National Food Research Insitute, Ministry of Agricultuer, Forestry and Fisheries
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