来自酵母细胞壁的β-（1→3）-D-葡聚糖的结构。
The structure of a beta-(1 leads to 3)-D-glucan from yeast cell walls.
作者信息
Manners D J, Masson A J, Patterson J C
出版信息
Biochem J. 1973 Sep;135(1):19-30. doi: 10.1042/bj1350019.
Abstract
Yeast glucan as normally prepared by various treatments of yeast (Saccharomyces cerevisiae) cell walls to remove mannan and glycogen is still heterogeneous. The major component (about 85%) is a branched beta-(1-->3)-glucan of high molecular weight (about 240000) containing 3% of beta-(1-->6)-glucosidic interchain linkages. The minor component is a branched beta-(1-->6)-glucan. A comparison of our results with those of other workers suggests that different glucan preparations may differ in the degree of heterogeneity and that the major beta-(1-->3)-glucan component may vary considerably in degree of branching.
摘要
通常通过对酵母（酿酒酵母）细胞壁进行各种处理以去除甘露聚糖和糖原而制备的酵母葡聚糖仍然是不均一的。主要成分（约85%）是一种高分子量（约240000）的分支β-(1→3)-葡聚糖，含有3%的β-(1→6)-糖苷链间连接。次要成分是一种分支β-(1→6)-葡聚糖。将我们的结果与其他研究者的结果进行比较表明，不同的葡聚糖制剂在不均一程度上可能存在差异，并且主要的β-(1→3)-葡聚糖成分在分支程度上可能有很大差异。
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