Literature DB >> 25037385

Selective isolation of β-glucan from corn pericarp hemicelluloses by affinity chromatography on cellulose column.

Tomoki Yoshida1, Yoichi Honda2, Takashi Tsujimoto3, Hiroshi Uyama3, Jun-ichi Azuma3.   

Abstract

A combination of anion-exchange chromatography and affinity chromatography on a cellulose column was found to be effective for the isolation of β-(1,3;1,4)-glucan (BG) from corn pericarp hemicelluloses (CPHs). CPHs containing 6.6% BG were extracted from corn pericarp with 6M urea-2 wt% NaOH solution and initially fractionated into neutral and acidic parts by anion exchange chromatography to remove acidic arabinoxylan consisting of arabinose (35.6%) and xylose (50.9%). The neutral fraction (yield; 10.1% on the basis of CPHs) consisting of 1.0% arabinose, 10.1% xylose and 80.3% glucose containing 28.4% BG was then applied to a cellulose column of Whatman CF-11. BG could be recovered from the adsorbed fraction on the cellulose column by elution with 2% NaOH in a yield of 2.6% on the basis of CPHs with a purity of 84.7%. The chemical structure of the isolated corn pericarp BG was confirmed by (13)C NMR spectroscopic, methylation and lichenase treatment analyses. The results indicate that the ratios of (1,4)/(1,3) linkage and cellotriosyl/cellotetraosyl segments of the BG were 2.60 and 2.5, respectively.
Copyright © 2014 Elsevier Ltd. All rights reserved.

Entities:  

Keywords:  Affinity chromatography; Cellulose column; Corn pericarp hemicelluloses; β-Glucan

Mesh:

Substances:

Year:  2014        PMID: 25037385     DOI: 10.1016/j.carbpol.2014.04.050

Source DB:  PubMed          Journal:  Carbohydr Polym        ISSN: 0144-8617            Impact factor:   9.381


  1 in total

1.  Biochemical composition of the pericarp cell wall of popcorn inbred lines with different popping expansion.

Authors:  Clério Valentin Damasceno Junior; Samantha Godoy; Adriana Gonela; Carlos Alberto Scapim; Adriana Grandis; Wanderley D Dos Santos; Claudete Aparecida Mangolin; Marcos S Buckeridge; Maria de Fátima P S Machado
Journal:  Curr Res Food Sci       Date:  2021-12-30
  1 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.