Selective removal of α-D-galactose side chains from Rhizobium capsular polysaccharide by guar α-D-galactosidase: Effect on conformational stability and gelation

Gidley, Michael J., Eeggleston, Gillian and Morris, Edwin R. (1992) Selective removal of α-D-galactose side chains from Rhizobium capsular polysaccharide by guar α-D-galactosidase: Effect on conformational stability and gelation. Carbohydrate Research, 231 185-196. doi:10.1016/0008-6215(92)84018-N


Author Gidley, Michael J.
Eeggleston, Gillian
Morris, Edwin R.
Title Selective removal of α-D-galactose side chains from Rhizobium capsular polysaccharide by guar α-D-galactosidase: Effect on conformational stability and gelation
Journal name Carbohydrate Research   Check publisher's open access policy
ISSN 0008-6215
1873-426X
Publication date 1992-07-01
Sub-type Article (original research)
DOI 10.1016/0008-6215(92)84018-N
Volume 231
Start page 185
End page 196
Total pages 12
Place of publication Oxford, United Kingdom
Publisher Pergamon
Language eng
Formatted abstract
α-D-Galactosidase, isolated from germinating seeds of guar, removed up to 48% of the (1→2)-linked α-D-galactose side chains of Rhizobium capsular polysaccharide (CPS), with no loss of the disaccharide side chains (1→6)-linked to the same backbone residues in the hexasaccharide repeating units. Results from differential scanning calorimetry (DSC) and measurements of gel rigidity (G') indicate that removal of α-D-galactose side chains facilitates adoption of the 'pseudo double-helical' structure proposed from X-ray fibre diffraction analysis (increase in Tm and reduction in DSC peak width for conformational ordering on cooling), but progressively eliminates the helix-helix aggregation necessary for gel formation (reduction in thermal hysteresis and in G').

α-D-Galactosidase, isolated from germinating seeds of guar, removed up to 48% of the (1 → 2)-linked α-D-galactose side chains of Rhizobium capsular polysaccharide (CPS), with no loss of the disaccharide side chains (1 → 6)-linked to the same backbone residues in the hexasaccharide repeating units. Results from differential scanning calorimetry (DSC) and measurements of gel rigidity (G′) indicate that removal of α-D-galactose side chains facilitates adoption of the 'pseudo double-helical' structure proposed from X-ray fibre diffraction analysis (increase in Tm and reduction in DSC peak width for conformational ordering on cooling), but progressively eliminates the helix-helix aggregation necessary for gel formation (reduction in thermal hysteresis and in G′).
Keyword Galactomannan
Carrageenan
Trifolii
Dynamics
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status Non-UQ

Document type: Journal Article
Sub-type: Article (original research)
Collection: Centre for Nutrition and Food Sciences Publications
 
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Created: Thu, 17 Mar 2011, 06:33:36 EST