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Glucuronoarabinoxylans and other cell wall polysaccharides from shoots of Guadua chacoensis obtained by extraction in different conditions

•Major amounts of glucuronoarabinoxylans (GAX) were obtained from bamboo shoots.•Exhaustive alkaline extraction and alternative extraction with DMSO were performed.•GAX showed acetylation mainly on C3, but also on C2 of some xylose units.•Arabinogalactans and pectins, mixed linkage glucans and xylog...

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Published in:Carbohydrate polymers 2019-12, Vol.226, p.115313, Article 115313
Main Authors: Fernández, Paula Virginia, Zelaya, Víctor Martín, Cobello, Lucila, Vega, Andrea Susana, Ciancia, Marina
Format: Article
Language:English
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Summary:•Major amounts of glucuronoarabinoxylans (GAX) were obtained from bamboo shoots.•Exhaustive alkaline extraction and alternative extraction with DMSO were performed.•GAX showed acetylation mainly on C3, but also on C2 of some xylose units.•Arabinogalactans and pectins, mixed linkage glucans and xyloglucans were obtained.•The whole cell wall polysaccharide system from this raw material was characterized. Guadua is a genus of woody bamboos, native to the American continent, which comprises economically important species. Cell wall polysaccharides from young shoots of Guadua chacoensis showed glucuronoarabinoxylans (GAX) as the major hemicellulosic components (65%, of the recovered carbohydrates by extraction with aqueous solutions), which were obtained in major quantities with 1 M KOH (molar ratio Xyl:Ara:GlcA, 100:28:8). AGP and pectin polymers, as well as mixed linkage glucans and xyloglucans were present in smaller amounts (16% and 15%, respectively). Alternative extraction of GAX with solutions of DMSO allowed the characterization of alkali labile substituents, in particular, acetyl groups, which were linked mainly to C3 or, to a lesser extent, to C2 of some of the xylose residues. Besides, small amounts of phenolic compounds, released by saponification, were detected, linked to C5 of some α-l-arabinofuranose units. These results could be relevant for their use as a new resource for the food industry.
ISSN:0144-8617
1879-1344
DOI:10.1016/j.carbpol.2019.115313