The structure of the exopolysaccharide produced by Lactobacillus helveticus 766
| Autor: | Dick J.C. van den Berg, Gerard W. Robijn, Jerry R. Thomas, Johannis P. Kamerling, Han Haas, Johannes F.G. Vliegenthart |
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| Rok vydání: | 1995 |
| Předmět: |
food.ingredient
Magnetic Resonance Spectroscopy Molecular Sequence Data Polysaccharide Biochemistry Hydrolysate Analytical Chemistry chemistry.chemical_compound food Molar ratio Skimmed milk Food science chemistry.chemical_classification Lactobacillus helveticus biology Chemistry Hydrolysis Organic Chemistry Monosaccharides Polysaccharides Bacterial food and beverages General Medicine Scheikunde biology.organism_classification Lactobacillus Carbohydrate Sequence Galactose Two-dimensional nuclear magnetic resonance spectroscopy |
| Zdroj: | Carbohydrate research, 276(1), 137. Elsevier |
| ISSN: | 0008-6215 |
| Popis: | The exopolysaccharide produced by Lactobacillus helveticus 766 in skimmed milk was found to be composed of D-glucose and D-galactose in a molar ratio of 2:1. Linkage analysis and 1D/2D NMR studies (1H and 13C) performed on the native polysaccharide, and on oligosaccharides obtained from a partial acid hydrolysate, showed the polysaccharide to consist of hexasaccharide repeating units with the following structure: [formula: see text] |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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