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1. (Article ID: 5534)
Ai L, Guo Q, Ding H, Guo B, Chen W, Cui SW
Structure characterization of exopolysaccharides from Lactobacillus casei LC2W from skim milk
Food Hydrocolloids 56 (2016)
134-143
LCP1, a high molecular weight fraction of the EPSs produced by strain LC2W isolated from skim milk, was studied by partial acid hydrolysis, smith degradation, methylation analysis and 1D & 2D NMR spectroscopy to elucidate its main structure feature. Monosaccharides composition analysis revealed the presence of glucose (57.8% mol%), rhamnose (27.7%, mol%) and galactose (14.5%, mol%), respectively. O-acetyl (-OAc) and N-acetyl (-NAc) groups were also evidenced by FTIR and NMR spectroscopies. The linkage patterns of sugar residues were determined by methylation analysis and partial acid hydrolysis. The main sugar residues included: T-Rhmp (18.4%), 3-Rhmp (15.7%) T-Glcp (21.7), 4-Glcp (16.3%), 3,4,6-Glcp (16.3%) and 2,6-Galp (11.9%). 1D and 2D NMR analysis revealed that both -OAc and -NAc were connected to 3-Rhmp at O-2 position. The configuration and glycosidic sequences for sugar residues were established by 2D NMR spectroscopy. A possible structure of LCP1 was proposed.
NMR, structure, Lactic acid bacteria, exopolysaccharides, partial acid hydrolysis
Publication DOI: 10.1016/j.foodhyd.2015.10.023Journal NLM ID: 8701770Publisher: New York, NY: Elsevier
Correspondence: Steve W. Cui
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Institutions: School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China, Guelph Food Research Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, N1G 5C9, Canada, State Key Laboratory of Dairy Biotechnology, Technology Center of Bright Dairy & Food Co. Ltd., Shanghai 200436, China, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
Methods: 13C NMR, 1H NMR, methylation, periodate oxidation, NMR-2D, partial acid hydrolysis, GC-MS, sugar analysis, HPAEC, Smith degradation, FTIR, alkaline treatment
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