Manners D J, Masson A J, Patterson J C, Björndal H, Lindberg B
Biochem J. 1973 Sep;135(1):31-6. doi: 10.1042/bj1350031.
By selective enzymolysis, or chemical fractionation, a minor polysaccharide component has been isolated from yeast (Saccharomyces cerevisiae) glucan. This minor component has a degree of polymerization of about 130-140, a highly branched structure, and a high proportion of beta-(1-->6)-glucosidic linkages. The molecules also contain a smaller proportion of beta-(1-->3)-glucosidic linkages that serve mainly as interchain linkages, but some may also be inter-residue linkages.
通过选择性酶解或化学分级分离，从酵母（酿酒酵母）葡聚糖中分离出一种次要的多糖成分。这种次要成分的聚合度约为130 - 140，具有高度分支的结构，且β-(1→6)-糖苷键的比例很高。这些分子还含有较小比例的β-(1→3)-糖苷键，主要作为链间连接，但有些也可能是残基间连接。
