果聚糖
龙舌兰
碳水化合物
化学
单糖
作文(语言)
聚合度
支化(高分子化学)
食品科学
植物
生物化学
蔗糖
生物
有机化学
聚合
哲学
聚合物
语言学
作者
Javier Arrizón,Sandrine Morel,Anne Christine Gschaedler,Pierre Monsan
出处
期刊:Food Chemistry
[Elsevier]
日期:2010-09-01
卷期号:122 (1): 123-130
被引量:133
标识
DOI:10.1016/j.foodchem.2010.02.028
摘要
The composition of water-soluble carbohydrates from Agave tequilana plants of 2, 4 and 6½ years were compared by HPLC, HPAEC-PAD, MALDI-TOF-MS and GC–MS. The plants of 2 years exhibited the highest levels of free monosaccharide and low molecular weight fructans (DP 3–DP 6) with potential application as prebiotics. A maximum of fructan polymerisation was achieved at 4 years with mean DP from 3 to 30, then it was decreased at 6½ years with mean DP from 4 to 24. The linkage analysis showed an increase and decrease in the branching degree from 2 to 6½ years with a maximum at 4 years, correlated to changes in t-β-d-Fruf linkages with increased and decreased synthesis of (2→1) and (2→6)-β-d-Fruf as well as 1,6-di-β-d-Fruf linkages.
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