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Pectic polysaccharides of mango (Mangifera indica L): structural studies

Prasanna, Vasu and Prabha, T. N. and Tharanathan, R. N. (2004) Pectic polysaccharides of mango (Mangifera indica L): structural studies. Journal of the Science of Food and Agriculture, 84. pp. 1731-1735.

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Pectic polymers of raw and ripe mango fruits revealed several distinct fractions upon diethylaminoethyl-cellulose chromatography. Fraction I, the arabinogalactan, had a relative ratio of 3:1 for galactose and arabinose, while the two rhamnogalacturonans (fractions II and III) were composed of galacturonic acid, arabinose, galactose and rhamnose in the relative ratios of 69:15:14:2 and 62:10:23:4, respectively. Specific rotation, FTIR, GC-MS and NMR data revealed fraction I to be a 1→5-α-L arabinofuranan linked to themain chain of 1→4-β-D-galactopyranan through 1→3 linkages. The carboxylreduced fraction II had 1→4-α-D galactopyranuronic acid residues in the main chain, which were further involved in branching through rhamnose. The striking drop in their abundance and Mr at the end of ripening, denoting depolymerization in situ, is discussed in the context of textural softening.

Item Type: Article
Uncontrolled Keywords: mango; arabinogalactan; rhamnogalacturonan; ripening; structural analysis
Subjects: 600 Technology > 08 Food technology > 24 Fruits > 06 Mango
600 Technology > 08 Food technology > 14 Physical properties
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Jun 2008 05:00
Last Modified: 01 Jun 2012 11:17
URI: http://ir.cftri.com/id/eprint/1766

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