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Characterization of EDTA‐soluble polysaccharides from the scape of Musa paradisiaca (banana)
Author(s) -
Raju T. Shantha,
Jagadish Ramaswamykanive L.,
Anjaneyalu Yernool V.
Publication year - 2001
Publication title -
biotechnology and applied biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.468
H-Index - 70
eISSN - 1470-8744
pISSN - 0885-4513
DOI - 10.1042/ba20000077
Subject(s) - polysaccharide , musa × paradisiaca , amylopectin , chemistry , amylose , ethanol precipitation , gel permeation chromatography , size exclusion chromatography , chromatography , starch , galactose , hydrolysis , nuclear chemistry , biochemistry , organic chemistry , food science , polymer , enzyme
The polysaccharide components present in the scape of Musa paradisiaca (banana) were fractionated into water‐soluble (WSP), EDTA‐soluble (EDTA‐SP), alkali‐soluble (ASP) and alkali‐insoluble (AISP) polysaccharide fractions [Anjaneyalu, Jagadish and Raju (1997) Glycoconj. J. 14 , 507–512]. The EDTA‐SP was further fractionated by iso‐amyl alcohol into EDTA‐SP‐A and EDTA‐SP‐B. The homogeneity of these two polysaccharides was established by repeated precipitation with iso‐amyl alcohol, gel‐filtration chromatography and sedimentation analysis. The polysaccharides were characterized by monosaccharide composition analysis, methylation linkage analysis, iodine affinity, ferricyanide number, blue value, hydrolysis with α‐amylase, gold‐electron microscopy and X‐ray diffraction spectroscopy. Data from all of these studies suggest that EDTA‐SP‐A is a branched amylose‐type α‐D‐glucan and that EDTA‐SP‐B is a highly branched amylopectin‐type polymer. The nature of the branching patterns of these polysaccharides suggests that they are unique to M. paradisiaca .