Structural Studies by Stepwise Enzymatic Degradation of the Main Backbone of Soybean Soluble Polysaccharides Consisting of Galacturonan and Rhamnogalacturonan(Biochemistry & Molecular Biology)
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概要
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Soybean soluble polysaccharides (SSPS) extracted from soybean cotyledons are acidic polysaccharides and have a pectin-like structure. The results of a structural analysis of SSPS by using polygalacturonase (PGase) and rhamnogalacturonase (RGase) clarified that the main backbone consisted of galacturonan (GN) and rhamnogalacturonan (RG), which were composed of the diglycosyl repeating unit, -4)-α-D-GalpA-(1→2)-α-L-Rhap-(1-. The side chains of β-1,4-galactans, branched with fucose and arabinose residues, were linked to the C-4 side of rhamnose residues in the RG regions. The degree of polymerization (dps) of GN, which linked the RG regions together, was estimated to be about 4-10 residues, and some were modified with xylose residues on the C-3 side of the galacturonates. The dps of GN at the reducing end of SSPS was estimated to be about 7-9 residues. Moreover, the fragment of the basic structure of the RG region, -[4)-α-D-GalpA-(1→2)-α-L-Rhap-(1-]_2-, some of which had long-chain β-1,4-galactans branched on the C-4 side of rhamnose residues, were liberated from SSPS by the RGase treatment. The dps of the galactan side chain was estimated to be about 43-47 residues by an analysis of the digestion products from the β-galactosidase treatment.
- 社団法人日本農芸化学会の論文
- 2002-06-23
著者
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Maeda H
Tsukuba R&d Center Fuji Oil Co Ltd.
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Maeda H
Division Of Agronomy And Horticultural Science Graduate School Of Agriculture Kyoto University
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Maeda Hirokazu
Protein Development Dept. Ii Hannan R&d Center Fuji Oil Co.ltd.
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Takao Toshifumi
Institute for Protein Research, Osaka University
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Takao Toshifumi
Institute For Protein Research Osaka University
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Nagamatsu Yasunori
Faculty Of Applied Science Hiroshima University
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Nagamatsu Yasunori
Department Of Applied Biochemistry Faculty Of Applied Biological Science Hiroshima University
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永松 康徳
広島大 生物生産
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Furuta H
Specialty & Functional Food Ingredients Development Section Fuji Oil Co. Ltd.
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Takao T
Institute For Protein Research Osaka University
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NAKAMURA Akihiro
Tsukuba R&D Center, Fuji Oil Co., Ltd.
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FURUTA Hitoshi
Tsukuba R&D Center, Fuji Oil Co., Ltd.
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MAEDA Hirokazu
Tsukuba R&D Center, Fuji Oil Co., Ltd.
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Nagamatsu Y
Department Of Applied Biochemistry Faculty Of Applied Biological Science Hiroshima University
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Nakamura A
Tsukuba R&d Center Fuji Oil Co Ltd.
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Nakamura Akihiro
Tsukuba R & D Center, Fuji Oil Co., Ltd.
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NAKAMURA Akihiro
Department of Physics, College of Liberal Arts
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NAKAMURA Akihiro
Department of Physics, College of Liberal Arts Kagoshima University
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Maeda Hirokazu
Tsukuba R & D Center, Fuji Oil Co., Ltd.
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