Enzymic hydrolysis, fine structure, and gelling interaction of legume-seed d-galacto-d-mannans

摘要: Abstract The fine structure of d -galacto- -mannans was analyzed with purified α- -galactosidases from germinated lucerne seed and green coffee beans a commercial β- -mannanase (Driselase). Each the -galactosidase enzymes removed -galactosyl residues -mannan backbone in random fashion; A more than 90% groups each ten native studied. Mixtures C B hydrolyzed to -galactose, -mannobiose, -mannotriose, trace amounts -mannose. degrees hydrolysis by -mannans, pre-hydrolyzed -galactosidase, are dependent on galactose contents. oligosaccharides produced Driselase parallel those obtained that had been similar levels except for Leucaena leucocephala soybean, which higher degree. direct correlation between extent degree gelling interaction xanthan gum observed, suggesting does not absolutely require long sections contiguous unsubstituted -mannose but rather where all galactosyl located one side main chain may also serve as “junction zones”.