Structural features of the mucilage from the stem pith of kiwifruit (acitinidia deliciosa_: part II,structure of the neutral oligosaccharides |
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| Institution: | 1. College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China;2. Institute of Physical Science and Engineering, Zhengzhou University, Zhengzhou 450001, China;1. College of Food Science, Shanxi Normal University, Linfen 041004, China;2. College of Life Sciences and Food Engineering of Hebei Engineering University, Handan 056038, China;1. Department of Chemistry, Bidhan Chandra College, Asansol, 713304, West Bengal, India;2. Division of Life Science, Graduate School of Science and Engineering, Saitama University, 255 Shimo-Okubo, Sakura-ku, Saitama City, Saitama, 338-8570, Japan;3. Green Bioscience Research Center, Graduate School of Science and Engineering, Saitama University, 255 Shimo-Okubo, Sakura-ku, Saitama City, Saitama, 338-8570, Japan |
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| Abstract: | Graded acid hydrolysis of the mucilage from the stem pith of Actinidia deliciosa gave a series of neutral oligosaccharides that were fractionated by gel filtration. The methylated alditol derivatives were isolated by reverse-phase h.p.l.c. and characterised by f.a.b.-m.s., e.i.-m.s., and g.l.c.—m.s. of the methylated alditol acetates. The results suggest the glucuronomannan core of the mucilage is substituted with oligosaccharides composed of (1→3)-linked β-d-galactose residues that are partially substituted through positions 2 and 6 with Araf, Arap, Fucp, and Galp. A tentative structure for the mucilage is proposed. |
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