| 阿拉伯胶研究进展及其应用(综述) |
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| 引用本文： | 吴锜,李雄彪. 阿拉伯胶研究进展及其应用(综述)[J]. 中国农业大学学报, 1993, 0(3): 41-46 |
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| 作者姓名： | 吴锜 李雄彪 |
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| 作者单位： | 北京农业大学生物学院;北京大学生物学系;100094;100871; |
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| 摘 要： | 阿拉伯胶中多糖占85%以上,蛋白质仅占2%～4%。多糖主要由半乳糖、阿拉伯糖、鼠李糖和葡萄糖醛酸组成。根据其最新结构模型,阿拉伯胶中糖蛋白是一种缠绕的绳状结构。由于阿拉伯胶良好的理化特性,它们被广泛应用于食品、医药、造纸、纺织和印刷等行业。
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| 关 键 词： | 阿拉伯胶 糖蛋白 结构模型 食品 |
| 收稿时间： | 1992-10-04 |
Advances in Research and Application of Gum Arabic |
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| Wu Qi (Beijing Agricultural University,Beijing,Li Xiongbiao (Peking University. Advances in Research and Application of Gum Arabic[J]. Journal of China Agricultural University, 1993, 0(3): 41-46 |
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| Authors: | Wu Qi (Beijing Agricultural University Beijing Li Xiongbiao (Peking University |
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| Affiliation: | Wu Qi (Beijing Agricultural University,Beijing,100094)Li Xiongbiao (Peking University) |
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| Abstract: | Gum arabic contains polysaccharides and glycoproteins.The polysaccharides,which ac- counts for 85% of gum arabic,consist predominantly of galactose,arabinose,rhamnose and glucuronic acid. Gum arabic glycoprotein is a rodlike molecule with numerous small polysaccaride substituents ,regularly ar- ranged along a highly periodic polypeptide backbone based on a 10 to 12 residue repetitive motif.The small polysaccharide substituents maximize intramolecular hydrogen bonding if aligned alone the long axis of the mo... |
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| Keywords: | gum arabic glycoprotein structural model food |
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