An ultrasonic-extracted arabinoglucan from Tamarindus indica L. pulp: A study on molecular and structural characterizations
| Autor: | Rui Guo, Yan Wu, Xujiao Li, Yanfang Liu, Hao Hu, Deshun Li, Lianzhong Ai, Yuxing Kou, Xin Liu, Xiangyu Chen, Zibo Song |
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| Rok vydání: | 2020 |
| Předmět: |
Arabinose
02 engineering and technology engineering.material Polysaccharide Biochemistry Structure-Activity Relationship 03 medical and health sciences chemistry.chemical_compound Mucoproteins Polysaccharides Structural Biology Tamarindus Monosaccharide Molecule Ultrasonics Sugar Molecular Biology Plant Proteins 030304 developmental biology chemistry.chemical_classification 0303 health sciences Molecular Structure Pulp (paper) Monosaccharides General Medicine 021001 nanoscience & nanotechnology chemistry Yield (chemistry) engineering Sugars 0210 nano-technology Nuclear chemistry |
| Zdroj: | International Journal of Biological Macromolecules. 164:3687-3697 |
| ISSN: | 0141-8130 |
| Popis: | In this study, an ultrasonic-extracted polysaccharide (nCPTP-55) was obtained with the highest yield (61.08%, w/w) from tamarind pulp, which consisted chiefly of total sugar (85.98%, w/w) with few protein (2.10%, w/w). Monosaccharide analysis showed nCPTP-55 was mainly composed of arabinose (39.19 mol%) and glucose (50.48 mol%) with negligible GlcA (2.05 mol%), indicating the neutral nature of nCPTP-55, which was further elucidated structurally via GC–MS and NMR, i.e., an arabinoglucan composed of →3)-β-D-Glcp-(1→ backbone with only T-α-L-Araf-(1→ branched at O-4 (27.82%) and O-6 (39.99%), resulting in relatively high A/G ratio (0.68–0.70). Based on MM2 minimized energy, the 3D schematic structures of nCPTP-55 could be considered as structural basis for its conformational behavior, which was preliminarily estimated via HPSEC-MALLS as between compact sphere and loosely hyper-branched chain (ρ = 0.84). Therefore, the relationship between molecular structure and conformational behavior was basically established for nCPTP-55, which was in a bid to have a better knowledge of its structure-property and structure-bioactivity relationships potentially required for more applications in food, cosmetic and pharmaceutical fields. |
| Databáze: | OpenAIRE |
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