An ultrasonic-extracted arabinoglucan from Tamarindus indica L. pulp: A study on molecular and structural characterizations
An ultrasonic-extracted arabinoglucan from Tamarindus indica L. pulp: A study on molecular and structural characterizations
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从罗望子果肉中超声提取的阿拉伯葡聚糖：分子和结构表征的研究
DOI：
10.1016/j.ijbiomac.2020.08.206
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发表时间：
2020-12-01
影响因子：
8.2
通讯作者：
Wu, Yan
中科院分区：
文献类型：
--
作者：
Guo, Rui;Li, Xujiao;Wu, Yan
以罗望子果肉为原料，采用超声波法提取罗望子果肉中的总糖（85.98%，w/w）和少量蛋白质（2.10%，w/w），得到一种多糖（nCPTP-55），其得率最高（61.08%，w/w）。单糖分析显示nCPTP-55主要由阿拉伯糖（39.19 mol%）和葡萄糖（50.48 mol%）组成，其中GlcA（2.05 mol%）可忽略不计，表明nCPTP-55的中性性质，其通过GC-MS和NMR进一步阐明结构，即，一种阿拉伯葡聚糖，由-> 3）-β-D-Glcp-（1 ->主链组成，仅在O-4（27.82%）和O-6（39.99%）处具有T-α-L-Araf-（1 ->支链，导致相对高的A/G比（0.68-0.70）。基于MM 2能量最小化方法，计算得到nCPTP-55的三维结构图，初步估计其构象介于紧密球形和松散超支化链之间（rho = 0.84）。初步建立了nCPTP-55分子结构与构象行为的关系，为进一步了解其在食品、化妆品和医药等领域的应用奠定了基础。(C)2020爱思唯尔B. V.保留所有权利。
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)-beta-D-Glcp-(1 -> backbone with only T-alpha-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 (rho = 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. (C) 2020 Elsevier B.V. All rights reserved.