New insights into the structural characteristics of the arabinogalactan-protein (AGP) fraction of gum arabic

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 19, 2008, Pages 9269-9276

  Mahendran, T ^a   Williams, P A ^a   Phillips, G O ^a   Al Assaf, S ^a   Baldwin, T C ^b  

^a GLYNDWR UNIVERSITY   (United Kingdom)

^b UNIVERSITY OF WOLVERHAMPTON   (United Kingdom)

Author keywords

Acacia senegal; Alkaline hydrolysis; Arabinogalactan protein; Deglycosylation; Gel permeation chromatography; Gum arabic structure; Multiangle light scattering; Wattle blossom model

Indexed keywords

AMINO ACID; ARABINOGALACTAN PROTEINS; BARIUM DERIVATIVE; BARIUM HYDROXIDE; GUM ARABIC; MUCOPROTEIN; PEPTIDE HYDROLASE; VEGETABLE PROTEIN;

ARTICLE; CHEMISTRY; GLYCOSYLATION; HYDROLYSIS; METABOLISM; MOLECULAR WEIGHT; PH;

AMINO ACIDS; BARIUM COMPOUNDS; GLYCOSYLATION; GUM ARABIC; HYDROGEN-ION CONCENTRATION; HYDROLYSIS; MOLECULAR WEIGHT; MUCOPROTEINS; PEPTIDE HYDROLASES; PLANT PROTEINS;

ACACIA; ACACIA SENEGAL;

EID: 54349091169     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf800849a     Document Type: Article

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