Departamento de Bioquímica e Biologia Molecular, Universidade Federal do Paraná, CP 19.046, CEP 81.531-980 Curitiba, PR, Brazil.
Departamento de Bioquímica e Biologia Molecular, Universidade Federal do Paraná, CP 19.046, CEP 81.531-980 Curitiba, PR, Brazil.
Food Chem. 2017 Apr 15;221:1595-1597. doi: 10.1016/j.foodchem.2016.10.133. Epub 2016 Oct 31.
The chemical features of xylan largely determine its physical and biological properties and its use in the industry. In this work, we describe the occurrence, purification and partial characterization of a xylan in edible açaí berries (Euterpe oleraceae), using a fairly simple and inexpensive method of purification from alkaline açaí extract. A mainly linear (1→4)-β-d-xylan was found as the majority (70%) of alkali extract and 4.2% of the dry matter açaí pulp. This represents the biggest source of xylan found so far in a fruit pulp and could be suitable for applications in the industry and biomedical field.
木聚糖的化学性质在很大程度上决定了它的物理和生物学特性，以及它在工业中的用途。在这项工作中，我们描述了一种存在于食用巴西莓（Euterpe oleraceae）中的木聚糖的发生、纯化和部分特性，使用了一种从碱性巴西莓提取物中进行纯化的相当简单和廉价的方法。在碱性提取物中，主要线性（1→4）-β-d-木聚糖是最主要的部分（70%），占巴西莓果肉干重的 4.2%。这是迄今为止在水果果肉中发现的最大木聚糖来源，可能适用于工业和生物医学领域的应用。
