Polysaccharide from the epicarp and the mesocarp of coffee cherries, 3: Some structural features of pectic acid
The pectic acid obtained on partial acid hydrolysis of pectin from coffee cherries was converted into galactan by a series of reactions involving esterification of carboxylic groups with ethylene oxide, followed by reduction of the polysaccharide ester with sodium borohydride. The neutral polysaccharide so obtained was studied by periodate oxidation, Smith degradation and methylation. It has been shown to be a linear polymer containing Ó(1-4) linked residues of D-galactose
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| Main Authors: | , , |
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| Format: | biblioteca |
| Published: |
Jun
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| Subjects: | BIOQUIMICA, PECTINAS, POLISACARIDOS, ANALISIS DEL FRUTO, ACIDO PECTICO, |
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| Summary: | The pectic acid obtained on partial acid hydrolysis of pectin from coffee cherries was converted into galactan by a series of reactions involving esterification of carboxylic groups with ethylene oxide, followed by reduction of the polysaccharide ester with sodium borohydride. The neutral polysaccharide so obtained was studied by periodate oxidation, Smith degradation and methylation. It has been shown to be a linear polymer containing Ó(1-4) linked residues of D-galactose |
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