关于carbohydrate polymers 的投稿要求

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carbohydrate polymers endnote格式

carbohydrate polymers endnote格式Carbohydrate Polymers: An In-depth Exploration [carbohydrate polymers endnote格式]Introduction:Carbohydrates are molecules composed of carbon, hydrogen, and oxygen atoms. They play a crucial role in various biological processes and are widely used in industries such as food, pharmaceuticals, and materials. Carbohydrate polymers, on the other hand, are long chains of carbohydrates linked together through chemical bonds. In this article, we will delve into the intricacies of carbohydrate polymers, their various types, applications, and potential future developments.Types of Carbohydrate Polymers:1. Starch:- Starch, composed of glucose units, is a prominent carbohydrate polymer found in plants.- It is widely used in the food industry as a thickener, stabilizer, and gelling agent.- Its biodegradable and renewable nature makes it an environmentally friendly material.2. Cellulose:- Cellulose, also composed of glucose units, is the most abundant carbohydrate polymer on Earth.- It provides structural support in plant cell walls and is a vital component of dietary fiber.- Its excellent mechanical properties make it a suitable material for the production of paper, textiles, and biofuels.3. Chitosan:- Chitosan, derived from chitin, is a carbohydrate polymer found in the exoskeletons of crustaceans and insects.- It has antimicrobial, antifungal, and wound-healing properties, making it useful in pharmaceutical and medical applications.- Chitosan-based films and coatings are also being explored as eco-friendly packaging materials.4. Glycosaminoglycans (GAGs):- GAGs, such as hyaluronic acid and chondroitin sulfate, are carbohydrate polymers found in the extracellular matrix of connective tissues.- They play a crucial role in maintaining tissue structure,lubrication, and cellular signaling.- GAGs have potential applications in tissue engineering, drug delivery systems, and regenerative medicine.Applications of Carbohydrate Polymers:1. Food Industry:- Carbohydrate polymers, particularly starch and cellulose, are extensively used in the food industry as thickeners, emulsifiers, and stabilizers.- They enhance the texture, consistency, and shelf life of various food products.- Additionally, their natural origin and biodegradability make them a preferred alternative to synthetic additives.2. Biomedical Applications:- Due to their biocompatibility and biodegradability, carbohydrate polymers find wide application in biomedical research and drug delivery systems.- Chitosan, for example, has shown promise in wound healing, tissue engineering, and drug encapsulation.- GAGs, such as hyaluronic acid, are used in ophthalmology for lubricating eye drops and as fillers in cosmetic surgeries.3. Environmental Impact:- Carbohydrate polymers, being derived from renewable sources, contribute to reducing the pollution and carbon footprint associated with synthetic polymers.- Biodegradable materials based on carbohydrate polymers have gained attention as eco-friendly alternatives in various industries.- Moreover, the utilization of waste biomass in carbohydrate polymer production offers a sustainable solution for waste management.Future Developments and Challenges:1. Enhanced Properties:- Researchers are actively working towards modifying carbohydrate polymers to enhance their mechanical, thermal, and functional properties.- Chemical modifications, blending with other materials, and advances in processing techniques hold promise for improving their performance in specific applications.2. Bioactive Functionality:- Efforts are underway to develop carbohydrate polymers with specific bioactive properties, such as antibacterial oranti-inflammatory effects.- Incorporating bioactive molecules into carbohydrate polymers can enable targeted drug delivery and personalized medicine.3. Scale-up and Cost-Effectiveness:- While carbohydrate polymers offer numerous advantages, their large-scale production and cost-effectiveness remain challenges.- Research and innovation in extraction methods, processing, and purification techniques are necessary to overcome these limitations and make them economically viable.Conclusion:Carbohydrate polymers, such as starch, cellulose, chitosan, and glycosaminoglycans, have diverse applications across multiple industries. Their renewable nature, biocompatibility, and potential for functional modifications make them attractive alternatives to synthetic polymers. As research and technological advancements continue, carbohydrate polymers are expected to play a vital role inaddressing environmental concerns, improving healthcare, and driving sustainable industrial practices.。

carbohydrate polymers,多糖科学相关的假设声明

carbohydrate polymers,多糖科学相关的假设声明以下是一篇1500-2000字的关于多糖科学相关假设声明的文章：多糖科学相关假设声明引言多糖是一类重要的生物大分子，它们由许多单糖单元通过共价键连接而成。

这些复杂的多糖分子在细胞结构、信号传导、免疫系统等方面起着关键的作用。

近年来，对多糖科学研究的兴趣不断增加，其中涉及许多假设和猜想。

本文将重点探讨几个与多糖科学相关的假设声明，并通过一步一步的分析和讨论来评估它们的合理性。

假设声明一：多糖的空间构象决定了其生物活性。

1.1 空间构象对多糖生物活性的影响多糖的空间构象与其生物活性之间有密切的关系。

多糖的构象可以影响其与生物分子之间的相互作用、信号通路的激活等。

例如，凝血因子激活机制需要多糖的特定构象来识别和结合特定受体。

同时，多糖的构象还可以影响其在体内的稳定性、降解速率等。

1.2 实验证据支持许多实验证据支持多糖空间构象对其生物活性的影响。

例如，研究表明，化学修饰多糖的空间构象可以改变其抗肿瘤活性。

此外，通过核磁共振等技术可以直接观察多糖的构象变化，进一步证明了其与生物活性之间的关联。

1.3 假设评估多糖的空间构象对其生物活性的影响是目前多糖科学研究的一个热点。

基于已有的实验证据，可以初步得出多糖构象对生物活性具有一定的影响。

然而，尚需更多的实验证据和进一步的研究来确立这一假设的准确性。

假设声明二：多糖的分子量影响其生物功能和药用活性。

2.1 分子量对生物功能的影响多糖的分子量对其生物功能有重要的影响。

一方面，较小分子量的多糖可以更容易通过细胞膜，从而与细胞内的受体和蛋白质相互作用。

另一方面，较大分子量的多糖由于其更高的聚集能力，可以与血浆蛋白结合并保护其免受降解。

因此，多糖的分子量在药物递送、免疫调节等方面具有重要意义。

2.2 实验证据支持已有许多实验证据支持多糖分子量对其生物功能的影响。

研究发现，分子量较小的多糖可以更好地通过细胞膜并与受体相互作用，从而发挥药用活性。

carbohydrate polymers 投稿要求

CARBOHYDRATE POLYMERSA Journal Devoted to Scientific and Technological Aspects of Industrially RelevantPolysaccharidesAUTHOR INFORMATION PACK TABLE OF CONTENTS• Description• Audience• Impact Factor• Abstracting and Indexing • Editorial Board• Guide for Authors p.1p.1p.1p.2p.2p.3ISSN: 0144-8617DESCRIPTIONCarbohydrate Polymers covers the study and exploitation of carbohydrate polymers which have current or potential industrial application in areas such as food, textiles, paper, wood, adhesives, biodegradables, biorefining, pharmaceuticals, and oil recovery.Topics include:• studies of structure and properties• biological and industrial development• analytical methods• chemical and microbiological modifications• interactions with other materialsThe role of the carbohydrate polymer must be central to the work reported, not peripheral. Research must be innovative and advance scientific knowledge.The journal publishes review papers, original research papers, short communications, and book reviews. Only papers with international relevance are published.AUDIENCEUniversity and industrial research institutes; users and manufacturers of carbohydrate polymers.IMPACT FACTOR2010: 3.463 © Thomson Reuters Journal Citation Reports 2011ABSTRACTING AND INDEXINGBIOSISChemical AbstractsChemical Engineering Biotechnology AbstractsCurrent Contents/Agriculture, Biology & Environmental SciencesEMBiologyEngineering IndexFood Science and Technology AbstractsPolymer ContentsSCISEARCHScience Citation IndexScopusTheoretical Chemical Engineering AbstractsEDITORIAL BOARDEditorsJ.F. Kennedy, Advanced Science and Technology Institute, 5 The Croft, Buntsford Drive, Stoke Heath, Bromsgrove, B60 4JE, UK, Email: jfk@J.R. Mitchell, School of Biosciences, Div. of Food Sciences, University of Nottingham, College Road, Sutton Bonington, Loughborough, LE12 5RD, UK, Email: john.mitchell@Associate EditorR.A.A. Muzzarelli, Università Politecnica delle Marche, Ancona, ItalyEditorial Board MembersI. Arvanitoyannis, University of Thessaly, Volos, GreeceJ.N. BeMiller, Purdue University, West Lafayette, IN, USAG.G. Birch, University of Reading, Reading, England, UKB.E. Christensen, Norwegian University of Science & Technology (NTNU), Trondheim, NorwayM.A. Coimbra, Universidade de Aveiro, Aveiro, PortugalY. Du, Wuhan University, Wuhan, Hubei, ChinaD.E. Dunstan, University of Melbourne, Parkville, VIC, AustraliaY. Fang, Shaanxi Normal University, Xi'an, ChinaH.P. Fink, Fraunhofer Institute for Applied Polymer Research, Potsdam, GermanyP. Gatenholm, Chalmers University of Technology, Göteborg, SwedenM. Gidley, University of Queensland, St Lucia, QLD, AustraliaP.A.J. Gorin, Universidade Federal do Paraná, Curitiba, Parana, BrazilA. Harada, Osaka, JapanJ. Jane, Iowa State University, Ames, IA, USAS. Kasapis, RMIT University, Melbourne, AustraliaH. Liu, China University of Geosciences, Wuhan, ChinaP Methacanon, Ministry of Science and Technology (Thailand), Pathumthani, ThailandE.R. Morris, University College Cork, Cork, IrelandV.J. Morris, Institute of Food Research, Norwich, UKP. Prasertsan, Prince of Songkla University, Hatyai, ThailandS.B. Ross-Murphy, King's College London, London, England, UKP.A. Sandford, Los Angeles, CA, USAP. Seib, Kansas State University, Manhattan, KS, USAB.C. Simionescu, Romanian Academy, Iasi, RomaniaJ.F. Thibault, Institut National de la Recherche Agronomique INR, Nantes, FranceS. Tokura, Hokkaido University, Sapporo, JapanA.J. Varma, National Chemical Laboratory, Pune, IndiaJ. Vercellotti, V-Labs Inc., Covington, LA, USAQ. Wang, Agriculture and Agri-Food Canada, Guelph, ON, CanadaP.A. Williams, Glyndwr University, Wrexham, England, UKGUIDE FOR AUTHORSINTRODUCTIONCarbohydrate Polymers covers the study and exploitation of carbohydrate polymers which have current or potential industrial application in areas such as food, textiles, paper, wood, adhesives, biodegradables, biorefining, pharmaceuticals, and oil recovery.Topics include:studies of structure and properties biological and industrial development analytical methods chemical and microbiological modifications interactions with other materialsThe role of the carbohydrate polymer must be central to the work reported, not peripheral. At least one named carbohydrate polymer must be mentioned in the paper. Research must be innovative and advance scientific knowledge.Examples of papers which are not appropriate for Carbohydrate Polymers include:papers which major in biological, physiological and pharmacological aspects of non-carbohydrate molecules attached to, or mixed with, carbohydrate polymers; papers on the materials science of biocomposites where there is no mention of any specific carbohydrate polymer, or the role of the carbohydrate polymer is not central to the study.Types of paperOriginal full-length research papers should contain material that has not been previously published elsewhere, except in a preliminary form. These papers should not exceed 6000 words of text and generally not more than eight figures/tables.Review papers will be accepted in areas of topical interest and will normally emphasise literature published over the previous five years. They should not exceed 12,000 words plus figures, tables and references.Short Communications are research papers constituting a concise but complete description of a limited investigation, which will not be included in a later paper. Short Communications should be as completely documented, both by reference to literature, and description of the experimental procedures employed, as a regular paper. They should not occupy more than 2,000 words plus figures, tables and references. They will be reviewed in the same way as research papers.Letters to the Editor are published from time to time on subjects of topical interest.Book reviews are commissioned by the Editors as warranted.Contact details for submissionContributors must submit their articles electronically via the Elsevier Editorial System /carbpol This is the only method of submission, and facilitates processing of your article.Review ProcessA peer review system is used to ensure high quality of papers accepted for publication. The Editors will reject papers without formal review when it is deemed that the paper is 1) on a topic outside the scope of the Journal, 2) lacking technical merit, 3) of narrow regional scope and significance, 4) does not advance scientific knowledge, or 5) is poorly written.Any revised papers returned later than three months after being sent the referees' comments will be treated as a new submission. When submitting a revised paper authors must list all of the reviewer's comments and indicate how they have responded to the comment, and where in the paper they have made appropriate revisions.Page chargesThis journal has no page charges.BEFORE YOU BEGINEthics in publishingFor information on Ethics in publishing and Ethical guidelines for journal publication see /publishingethics and /ethicalguidelines.Conflict of interestAll authors are requested to disclose any actual or potential conflict of interest including any financial, personal or other relationships with other people or organizations within three years of beginning the submitted work that could inappropriately influence, or be perceived to influence, their work. 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Be sparing in the use of tables and ensure that the data presented in tables do not duplicate results described elsewhere in the article.。

Berski_2011_Carbohydrate-Polymers

Carbohydrate Polymers 83 (2011) 665–671Contents lists available at ScienceDirectCarbohydratePolymersj o u r n a l h o m e p a g e :w w w.e l s e v i e r.c o m /l o c a t e /c a r b p olPasting and rheological properties of oat starch and its derivativesW.Berski ∗,A.Ptaszek,P.Ptaszek,R.Ziobro,G.Kowalski,M.Grzesik,B.AchremowiczFaculty of Food Technology,Agricultural University in Krakow,PL-30-149Krakow,ul.Balicka 122,Polanda r t i c l e i n f o Article history:Received 17May 2010Received in revised form 12August 2010Accepted 15August 2010Available online 20 August 2010Keywords:Modiﬁed oat starch Viscosity Thixotropy Pastinga b s t r a c tModiﬁcation of starch led to new product with new desirable properties.Oat starch was subjected to different chemical modiﬁcations (acetylation,oxidation and phosphorylation).These processes greatly inﬂuenced physico-chemical properties of starch.There were observed shifts in molecular mass,as well as in amylose,lipid and phosphorus content.Also some changes were observed in gelatinization char-acteristics of starches,the most visible in case of acetylated starch.Introduction of functional groups greatly increased such starch properties,in comparison to native one,like water binding capacity (WBC)and aqueous solubility (AS).Also the inﬂuence of chemical modiﬁcations on rheological properties of oat starch pastes were investigated.Pasting characteristics of 5.00%starch suspensions were performed.For acetylated and starch phosphate pasting curves had a similar course.The other group of pasting curves was created by viscosity proﬁles obtained for oxidized and native starches.Rheological properties of 4.00%,w/w starch pastes were evaluated based on ﬂow curves and results of equilibrium tests.Power law rheological models were ﬁtted to the obtained data.All pastes were classiﬁed as shear thickened ﬂu-ids.Flow index values were practically temperature independent,with exception for native starch paste.Yield stress values were calculated for pastes at 20◦C,but were impossible to determine for acetylated starch due to sample gelling.Rheological properties of starch pastes and pasting characteristics were compared.The viscosity oscillations of native and oat starch phosphate pastes were observed.Possible reasons of thixotropy behavior occurrence at 20◦C,and its vanishing at 50◦C were discussed.© 2010 Elsevier Ltd. All rights reserved.1.IntroductionQuite often native starch is not a best product in a particular pro-cess or application,due to its shortcomings like low shear resistance and thermal stability,thermal decomposition and high tendency towards retrogradation.In order to improve such properties,starch could be subjected into modiﬁcation process.Modiﬁcations allow starch to maintain desirable appearance and texture despite stress occurring during industrial processing of starch.There are various ways of starch modiﬁcations (physical,chemical,enzymatic and combined),designated to change one or more of its properties.The physiochemical properties of starch can be drastically altered by chemical modiﬁcations and lead to new product with desired properties,suitable for speciﬁc goal (BeMiller &Whistler,2009;Swinkels,1990).Differences among rheological properties of starch water solu-tions depend on amylose and amylopectin content,the presence of functional groups,i.e.phosphate,and also granularity.As a conse-quence it could be observed that each starch has a distinguished pasting temperature,and also pasting proﬁle.Starch pasting char-acteristics and rheological properties of pastes depend on starch∗Corresponding author.Tel.:+48126624801.E-mail address:rrberski@.pl (W.Berski).botanical origin.Starch is mainly obtained from cereal grains,mostly maize,and other plant sources including potatoes.The most often used,and also investigated,is maize starch and its derivatives (Sandhu &Singh,2007;Singh,Inouchi,&Nishinari,2006).A lot of interest arouse about starches of different origins (Srichuwong,Sunatri,Mishima,Isono,&Hisamatsu,2005)such as wheat (Blazek &Copeland,2008),rice (Li,Shoemaker,Maa,Shen,&Zhong,2008;Wang et al.,2010;Yu,Ma,Menager,&Sun,2010)and potatoes (Singh,Isono,Srichuwong,Noda,&Nishinari,2008;Zaidul et al.,2007).Rheological properties of starch pastes determine their pos-sible application as thickeners or as gelling agents.The most basic rheological characteristic of starch paste is viscosity,which changes in broad range upon applied shearing.Starch paste may contain unswollen granules,partially swollen granules,fragments of swollen granules,swollen starch aggregates,dissolved starch molecules and retrogradated starch precipitates.Properties of starch pastes like viscosity,texture,the paste transparency and resistance to shear and tendency to retrogradate play very impor-tant role in commercial application of starch (BeMiller &Whistler,2009;Swinkels,1990).The possibility of describing these changes as function of shear rate requires the knowledge of parameters of the basic rheological power law state equations like Herschel–Bulkley or Ostwald–de Waele.From technological point of view the knowledge of yield0144-8617/$–see front matter © 2010 Elsevier Ltd. All rights reserved.doi:10.1016/j.carbpol.2010.08.036666W.Berski et al./Carbohydrate Polymers83 (2011) 665–671NomenclatureSymbolst time(s)Áviscosity(Pa s)˙ shear rate(s−1)0yield stress(Pa)stress is very important.In many cases viscosity of food prod-ucts depends not only on shear rate,but is also changing in time. Such behavior classiﬁes mentioned above systems into group of time-dependent materials.Thixotropy phenomenon is observed when many foodstuffs are subjected to shear(Abu-Jdayil,2003; Campbell,Leong,&Yeow,2005;O’Donnell&Butler,2002).One of the methods used to detect this phenomenon is hysteresis loop test. Such behavior is caused by complicated structure of a material sub-jected to shear.Interactions among macromolecules could imply the mechanism of retarded structure adaptation to current shear conditions.As a result,viscosity of investigated system is changing in time evolving to equilibrium in given shear conditions.In spite of a low level of its manufacture,oat starch attracts most attention among cereal starches.It offers untypical proper-ties such as small size of granules,well developed granule surface, and high lipid content(Hoover,Smith,Zhou,&Ratnayake,2003; Mirmoghtadaie,Kadivar,&Shahedi,2009;Zhou,Robards,Glennie-Holmes,&Helliwell,1998).Some papers related to mechanical and durability properties of thin layer made of(acetylated)oat starch and plasticizers were recently published(Galdeano,Grossmann, et al.,2009;Galdeano,Mali,et al.,2009).But there is no com-prehensive analysis of rheological properties,including pasting proﬁle,of native and modiﬁed oat starches.In this paper,inter-actions between oat starch gels and gels of its derivatives such as acetylated,oxidized,and phosphorylated into mono-and di-starch phosphate starches are described.2.Materials and methods2.1.MaterialsOat starch was isolated according to Paton(1977)on a labora-tory scale from oat grains of the naked Polar variety harvested in 2005in the Breeding Station in Strzelce Krajenskie in Poland.This starch was subjected to the following modiﬁcations.•Acetylation method described by Phillips,Huijum,Duohai,and Harold(1999)was used to prepare acetylated starches.Starch (100g)was dispersed in distilled water(225mL)and stirred for 1h at25◦C.NaOH(3%)solution was used to adjust the suspen-sion pH to8.0.Acetic anhydride(10g)was added drop-wise to the stirred slurry,while maintaining the pH within the range of8.0–8.4using3%NaOH solution.The reaction was allowed to proceed for10min after the completion of acetic anhydride addition.The slurry was then adjusted to pH4.5with0.5N HCl. After sedimentation,it was washed free of acid,twice with dis-tilled water and once with95%ethanol,and then oven-dried at 40◦C.•Oxidation according to Forsell,Hamunen,Autio,Suorti,and Poutanen(1995)using sodium hypochlorite as oxidizing reagent.•Phosphorylation in order to obtain mono starch phosphates according to Lim and Seib(1993)using sodium tripolyphosphate (STPP)and sodium phosphate(STMP).3.MethodsChemical composition of the investigated starches was ana-lyzed:apparent amylose content according to Morrison and Laignelet(1983),lipids(ISO3947:1977),total phosphorus(ISO 3946:1982).Acetyl groups according to Wurzburg and Whistler (1964),carboxyl groups according to ISO11214:1996,carbonyl groups according to Potze&Hiemstra(1963),water binding capacity(WBC)and aqueous solubility(AS)according to Richter, Augustat,and Schierbaum(1969).Granularity proﬁle was mea-sured with Fritsch Analysette22laser analyzer(Idar-Oberstein, Germany).3.1.Molecular mass determinationFor determination of weight and number average molecular mass HP-SEC experiments were performed on the system con-sisting of pump(Knauer K-501),precolumn OHpak SB-G,column OHpak SB-805HQ(Shodex)and refractive index detector(Knauer K-2001).20microliters of starch dissolved in DMSO(1.25wt.%) were eluted with deionized water at theﬂow rate1mL/min.3.2.Differential scanning calorimetry(DSC)A DSC measurements were performed according to procedure described by Hoover et al.(2003)A Shimadzu DSC-60instrument (Kyoto,Japan)was used.The heating was performed in the range of20–115◦C with the10◦C/min rate of the temperature increase. Empty pan was used as a standard.Experiments were triplicated.4.Rheology4.1.Pasting characteristic of aqueous starch suspensionsCharacteristics of pasting were performed for5.00wt.%suspen-sions with the RS150,(Haake,Karlsruhe,Germany)rheometer with a Vane rotor FL40measuring system(volume75mL,75rpm).The samples were heated from25◦C to96◦C with the rate of1.5◦C/min, followed by10min storage at96◦C and return to25◦C with the same rate.The samples were then stored for subsequent5min. Experiments were triplicated.4.2.Pastes preparationKnown amount of starch(4.00%,w/w)suspended in relevant volume of either redistilled water was30min agitated at ambient temperature.The container with that suspension was transferred into water bath and30min stirred at98◦C.Then the paste was poured into measuring system of the rheometer.4.3.Apparent viscosity measurementsTheﬁrst stage of the rheological studies included a hysteresis loop test which demonstrated that the pastes exhibited thixotropy when sheared.The rheological properties of all starch pastes were manifesting in different course ofﬂow curves,because the viscosity of thixotropic material is a function of shear rate and the time of shear.The results of hysteresis loop test are strongly depend on the time and volume of the sample and were not used.Instead,a con-ventional method of studyingﬂuids with time-dependent behavior was employed,i.e.apparent viscosity changes with time were mea-sured at aﬁxed shear rate(De Kee,Turcotte,&Chan Man Fong, 1996;Kembłowski&Petera,1979).The operational system pro-vided recording lasting600s changes of the apparent viscosity at a constant shear rate selected from the range of0–1000s−1.The time-dependent changes in viscosity at aﬁxed shear rate are dueW.Berski et al./Carbohydrate Polymers83 (2011) 665–671667 to the fact that the structure of paste is preserved and the systemis able to adjust to the existing shear conditions.The moment atwhich the value of shear rate becameﬁxed was taken as a startof the measurement,t=0(since the time during which the shearrate stabilized was incomparably shorter than the duration of theexperiment).It is a moment when the system has a fully devel-oped structure.When˙ is raised,this structure begins to change.This phenomenon is detecting in viscosity decreasing.As data fordevelopingﬂow curve theﬁrst apparent viscosity valueÁıwasused from the time line,i.e.viscosity for t=0s.Accordingly,thetermÁ(˙ )should be expressed as an appropriate equation describ-ing viscosity as a function of shear rate.In this work was used theHerschel–Bulkley model:Á(˙ )= 0·˙ −1+Ä·˙ n−1The parameters of Herschel–Bulkley equation were esti-mated minimizing the following objective function by theMarquardt–Levenberg method:Nj=1Áıj−ˆÁj2−→0,Ä,n≥0minwhereˆÁj=Á(˙ j)= 0·˙ −1j+Ä·˙ n−1jMeasurements of apparent viscosity were carried out with the RS150,Haake(Karlsruhe,Germany)rheometer with the two co-axial Z40cylinders system with75cm3volume(d in=0mm). Investigated 4.00%,w/w paste was cooled down with30min and relaxated at measuring temperature in the sensor system.A co-axial cylinders system has been successfully applied in inves-tigating the rheological properties of food systems(De Kee et al., 1996).Basing on author previous experience,both cone-plate and co-axial cylinders,concerning investigated systems,gave results within accuracy of measuring error.The authors decided to use co-axial tool,due to lower evaporation rate and better thermal stability.Executed preliminary tests proved,that pastes sedimen-tation constant rate was far greater than time needed to complete the experiment.The measurements of rheological properties were performed at two temperatures:20◦C and50◦C.Measurements temperature was controlled by means of an ultrathermostat F-6 (Haake,Germany)with0.1◦C accuracy.Experiments were run in triplicate.5.Results and discussion5.1.Physico-chemical properties of starchesThe results of analysis of oat starch and its derivates are presented in Table1.Modiﬁcations of oat starches changed its prop-erties.Apparent amylose content in oat starch is reported to vary from19%to33%(Hoover et al.,2003;Zhou et al.,1998),so results obtained in this research are below this broad limit.Some discrep-ancies might be due to varietal differences and method of analysis. On other hand,similar results were published for starch extracted from polish varieties of oat(Gibi´nski&Berski,2006).The amount of amylose decreased after modiﬁcations,with exception for oxidation process.Such apparent increase was observed(Fortuna,Juszczak,Pietrzyk,&Wróbel,2002)and could be explained by partial depolymerization of amylopectin and lib-eration of enough long chains to create color complex with iodine reagent.Acetylation could lead to depolymerization of amylose chains.Amylose is located mostly in amorphic regions and only in external lamellas of crystalline regions(Chen,Schols,&Voragen, 2004).It could indicate,that acetylation occurs in these areas. But other authors(Betancur-Ancona,Chel-Guerrero,&Canizares-Hernandez,1997;Singh,Chawla,Singh,2004;Sodhi&Singh,2005) observed elevated levels of amylose in starch after acetylation. Starch phosphate was characterized by smaller amounts of amylose that could be due to degradation effect of both process temperature and alkali conditions on amylose molecules(Fortuna et al.,2001).In comparison to other starches,oat starch contains substantial amounts of lipids(Hoover et al.,2003;Zhou et al.,1998).Lipids con-tent in this study was within range given by some authors(Gibi´nski, Pałasi´nski,&Tomasik,1993;Hoover et al.,2003),higher amounts ranging1.8–2.5%were also noted(Hartunian-Sowa&White1992). Such broad variation could be ascribed to differences among oat varieties,environmental factor or method of analysis(Tester& Karkalas,1996).Chemical modiﬁcations led to decrease in starch lipid content,probably due to elevated pH during modiﬁcation process.Lipids could be saponiﬁed,and next washed up during puriﬁcation process.Decreased lipid level after oxidation was also observed by Forsell et al.(1995).Phosphorus is very important constituent of starch.In cereal starches it is mostly present in form of phospholipids,which is responsible for lowered paste viscosity and transparency (Morrison,1988).Phosphorus content in oat starch lies within range60–190mg%(Gibi´nski&Berski,2006;Zhou et al.,1998),soTable1Molecular masses,chemical composition and some other properties of oat starches.Native Acetylated Oxidized MonoM w(g mol−1)9.02×107 5.57×107 4.42×107 5.08×107M n(g mol−1)8.80×104 3.51×1049.02×1049.02×105 Amylose a(%)14.46 5.6515.448.32Lipids(%) 1.61 1.29 1.25 1.27 Phosphorus(bound)(mg%)37.321.829.2121.7(86.1) Acetyl gropus(%)– 5.86––Carboxyl group(%)––0.25–Carbonyl groups(g/100g)––0.125–WBC(AS)b(g/g(%))60◦C 2.51(0.95) 5.34(5.63) 6.23(11.21)16.79(11.67) 80◦C 4.95(1.04)12.83(12.83)11.97(20.91)23.75(18.13) 90◦C 5.94(2.07)33.06(43.62)18.03(29.38)101.65(27.99) 95◦C 6.38(3.08)37.69(47.83)28.59(39.33)95.57(12.27) Granularity proﬁle cd10(␮m) 4.0 3.3 2.9 2.9d50(␮m) 6.0 4.8 4.1 4.2d90(␮m)8.5 6.9 5.9 6.3a Apparent amylose content.b WBC,water binding capacity;AS,aqueous solubility.c d10,d50and d90denote size of granules(␮m)below of which was less than10%of the sample volume,average size of granules(␮m)and size of granules below of which was90%of the sample volume,respectively.668W.Berski et al./Carbohydrate Polymers83 (2011) 665–671result obtained in this research was below lower limit.This differ-ence could be due to different analytical method and environmental and varietal factors.Phosphorylation process led to substantial increase of incorporated phosphorus content that greatly inﬂu-enced preparation properties(Table1).Although the reaction conditions were the same as in work Lim and Seib(1993),the total phosphorus content was lower than the values reported earlier for wheat and maize starches(Lim&Seib,1993).This smaller ability to incorporate phosphorus could be attributed to difference of starch origin,its granular size and fragility.It could be also caused by lack of granular pore or enough large inner channels which facilitate physical access of phosphorylation agent to the interior of granule (Juszczak,Fortuna,&Wodnicka,2002).Acetyl groups content in oat starch was5.86%,that is equiv-alent to DS0.23and these values are higher than reported by Mirmoghtadaie et al.(2009),but higher amount of acetic anhy-drite was used in this experiment(10.21g in place of6or8g).Our results are in accordance with Chen et al.(2004),where substitution degree was higher in case of small granules starches.Oxidation leads to creation of carbonyl and carboxylic groups, and their presence could be used as indicator of process effectives. First carbonyl groups are created,later on carboxylic ones,at C2, C3and C6carbon atoms(Kuakpetoon&Wang,2001).Starch oxida-tion by means of sodium hypochlorite favors creation of carboxylic groups.According to Wing(1994)hypochlorite oxidation at pH 10–12favors creation of greater numbers of hydrophilic carboxylic groups,and process at lower pH favors creation of cross-linking carbonyl groups.In our study modiﬁcation took place in alkali con-dition(pH=9.5),in contrast to process with hydrogen peroxide or sodium chlorite(Fortuna et al.,2002;Wang&Wang,2003).Data related to water binding capacity(WBC)and aqueous sol-ubility(AS)are given in Table1.Values for native starch were lower than previously reported(Doublier,Paton,&Llamas,1987; Gibi´nski,Pałasi´nski,&Tomasik,1993;Wang&White,1994)both for WBC and AS,especially when measured at95◦C,but when compared to newer research(Gibi´nski&Berski,2006).WBC at 90◦C value was within range,although slightly higher than average value,and AS was also within the range,but lower when compared to average value.As it is clearly seen both WBC and AS were increased after modiﬁcation processes.In most cases AS of acetylated and oxi-dized starches was higher than for native starch,which is similar to other authors observations(Wang&Wang,2002,2003).Also Khalil,Hashem,and Hebeish(1995)proved that introduction of acetyl groups to starch molecules opens their structure and,com-bined with polymer degradation,increases its solubility.Starch phosphate solubility was higher than for native starch.It seems that some polymer degradation occurred during processing.In case of starch phosphate amounts of bounded water increased in comparison to native starch and is also higher than in case of acetylated and oxidized starch.Introduction of phosphorus caused increased water absorption(Lim&Seib,1993)5.2.Pasting and rheological properties of investigated starchesViscosity of cereal starch pastes is determined by lipids,mostly lysophospholipids,creating complexes with amylose,slowing down or even hindering granules swelling.Other effects are related to decreased amylose solubility,retarded pasting and limited gel creation.Such complexes require higher temperatures to be sub-jected into dissociation(Singh,Singh,Kaur,Sodhi,&Gill,2003; Wang&White,1994).Oat starch,among other starches,is characterized by high past-ing temperature(Fig.1)due to presence of high amounts of lipids (Hoover et al.,2003;Zhou et al.,1998).Results obtained for native starch were similar to those presented by Hoover et al.(2003).Fig.1.TheÁ0(˙ )functions for oat starch and its derivatives at20◦C(a)and50◦C (b).Applied modiﬁcations caused a decrease in pasting temperature, most visible in case of phosphorylated starch.Oxidation caused a decrease in viscosity of pastes.It is due to degradation of polymer(partial depolymerization,partial cleav-age of glycosic bonds,lowered molecular mass)(Kuakpetoon& Wang,2001).Also in case of acetylated starch lowered viscosity was observed.(Wang&Wang,2002;Lawal,2004).On the con-trary some authors observed increased viscosity in case of acetyl starches(Liu et al.,1999;Sodhi&Singh,2005).Acetylated starch was characterized by lower pasting temperature,in comparison to native one,lower viscosity at high temperature,and rapid develop-ment of viscosity on cooling,which is well described in literature (Wang&Wang,2002).Starch phosphates was characterized by high viscosity of paste,a well known phenomena(Lim&Seib,1993) Table2summarizes results of the differential scanning calori-metric studies.One could see that except acetylation other modiﬁcations only slightly decreased onset(T o)and peak(T p) temperatures.High enthalpy of melting for original starch can Table2Results of the differential scanning calorimetric measurements.TransitiontemperatureEnthalpy ofgelatinization H(J/g)T0T pOriginal60.565.29.53Acetylated47.654.5 3.15Carboxyl58.063.49.53Monostarch phosphate56.664.37.42W.Berski et al./Carbohydrate Polymers83 (2011) 665–671669Table3Pasting characteristics of oat starches.Starch PT(◦C)ÁA96◦C (Pa s)ÁA96◦C(Pa s)ÁA max(Pa s)T max(◦C)ÁAmin(Pa s)T min(◦C)ÁA25◦CPa sÁA25◦C/5Pa sNative94.40.05 1.00 1.5887.40.6863.80.870.90 Acetylated79.5 1.120.86 1.3091.00.8590.3 4.30 4.40 Oxidized86.00.100.840.9894.30.5174.00.710.80Monostarch phosphate71.0 1.50 2.28 2.2996.0 2.1180.6 4.504.67PT,pasting temperature;ÁA96◦C ,apparent viscosity at96◦C;ÁA96◦C/10,apparent viscosity after10min at96◦C;ÁAmin,maximum of apparent viscosity(peak viscosity);T max,temperature at apparent maximum viscosity;ÁAmin ,minimum of apparent viscosity;T min,temperature at apparent minimum viscosity;ÁA25◦C,apparent viscosity at25◦C;ÁA25◦C/5,apparent viscosity after5min at25◦C.Fig.2.Pasting characteristic of oat starch and its derivatives.be interpreted in terms of a native complex in which that starch existed.Although oxidation reduced molecular weight of the starch substance,the oxidized material had similar enthalpy of the phase transition.This might be rationalized in terms of inter-and intra-molecular interactions involving introduced carboxylic groups. Also phosphorylation into monostarch phosphate turned original non-ionic starch into anionic starch and the same kind of inter-actions provided relatively only slightly decreased enthalpy of melting.Acetyl moiety in starch produced essential disorder in the starch matrix and,hence,enthalpy of melting was the lowest.Viscosity changes as function of shear of4.00%(w/w)native and modiﬁed starch pastes indicate on complex rheological behavior. All investigated systems behave like shear-thickening,both at20◦C and50◦C(Fig.1).In all cases linesÁ(˙ )are increasing relations in function of shear rate,but these functions are slowly grow-ing.For shear rate in range1–1000s−1at20◦C viscosity of the investigated pastes is within1–100Pa s range.The lowest viscosity was observed for oxidized starch paste.Starch chains degradation occurring during modiﬁcations is reﬂected both in pasting pro-ﬁle parameters(Table3,Fig.2)as well as in shearing of its paste (Fig.1).Although oxidized starch is not characterized by the low-est pasting temperature,but has the lowest apparent viscosity,that is revealed during pasting proﬁle test(Fig.2).Moreover during ﬁnal stage of pasting(temperature decreasing)apparent viscos-ity of paste does not exceedÁA max value(Table3).Such behavior indicates on deﬁnitely viscous character.Starch indeed does not create3D network(as not gelling),but the presence of highly polar carboxylic and carbonyl groups is manifested by stable viscosity behavior during shearﬂow(Fig.1).This is observed by a lack of rapid viscosity changes caused by temperature increase and shear. Similar rheological behavior was observed in case of native oat starch paste.Viscosity of these pastes at20◦C and50◦C is slightly higher than for oxidized starch pastes,and its changing in the range5–20Pa s for lower temperature,and1–10Pa s for higher ones(Fig.1).Analysis of pasting proﬁle results is consistent with theseﬁndings(Fig.2).Temperature at which the viscosity begins to rise is termed pasting temperature.After pasting of starch at 94.4◦C paste apparent viscosity(ÁA max=1.58Pa s)is lowering to 0.68Pa s,and next is consequently increasing,not exceeding1Pa s at25◦C.Starch modiﬁcation relying on introduction of acetyl or phosphate groups caused changes in rheological behavior of pastes. They were the most visible during starch pasting(Fig.2).Both starches pasted below80◦C.Maximum viscosity(peak viscosity) of acetylated starch was lower than for native one,but for phos-phorylated it was the highest,and reached2.29Pa s.Temperature decrease during measurement caused dramatic increase in viscos-ity of the discussed starches(Fig.2):apparent viscosities at25◦C exceeded4Pa s.Viscosity changes as function of shear(Fig.1)indi-cate slight decrease of starch phosphate paste viscosity at50◦C, which was changed for both temperatures in range10–100Pa s. Acetylated starch paste shearing at20◦C caused gelling,which was manifested by rapid viscosity increase(results not pre-sented).Viscosity of acetylated starch paste at50◦C was similar to native one.Power type rheological models wereﬁtted to experimental data (Table4).For native starch paste values of consistency coefﬁcient decreased with temperature,in contrast to risingﬂow index.Oxi-dized starch pastes were characterized by the lowest value of consistency coefﬁcient at20◦C.In the case of acetylated starch esti-mation was made for rheological data obtained at50◦C 0=0.50Pa and value ofﬂow index n=1.5.Temperature changes caused no variation in rheological index values for starch phosphate and oxi-dized starch paste,which indicated on high thermal stability Complex rheological behavior of the investigated starches is based on interaction among glucan’s chains.Detailed measure-ments of viscosity changes in time for given shear rates revealed thixotropy phenomenon(Fig.3a and b).During shearing of native oat starch paste(20◦C)it was observed that˙ increase deep-ened relationship of viscosity vs time.Paste shearing at increasing shear rate is related to supply of mechanical energy,which isTable4Values of rheological model for investigated starch pastes.Oat starch 0,(Pa)k,(Pa s n)n20◦C50◦C20◦C50◦C20◦C50◦CNative 1.50±0.050.00 3.20±0.100.05±0.01 1.35±0.05 1.70±0.05 Acetylated–0.50±0.05–0.80±0.05– 1.50±0.05 Phosphate 2.80±0.050.00 5.70±0.10 6.50±0.05 1.40±0.05 1.30±0.05 Carboxyl0.30±0.050.000.45±0.100.40±0.05 1.50±0.05 1.45±0.05。

Carbohydrate Polymers 23 (1994) 89 103

nature and concentration of cations present in the solution (see, for example, Clark & Ross-Murphy, 1987). Significant interactions also occur with proteins (e.g. in milk) and hydrocolloids such as starch, locust bean gum, guar gum, etc_ (Descamps et al_, 1986). On the basis of these properties, carrageenans are used extensively in the food industry as viscosity/gel or texture enhancers, stabilizers, etc. (Christensen, 1964). The same properties are utilized by the pharmaceutical/ cosmetic industry, in lotions, creams, toothpaste, cough preparations, etc_ Due to its widespread use, extensive toxicological evaluation of carrageenan has been carried out. The major problem that has been identified involves low molecular weight ( < 20 000 g/mole) fractions which can cause lesions. Degraded carrageenan is in fact used to induce ulcerative colitis in the colon in guinea-pigs as an experimental model to study the effects of pharmacological and therapeutic agents

Strasser_2001_Carbohydrate-Polymers

Pectic substances from red beet(Beta vulgaris conditiva).Part I.Structural analysis of rhamnogalacturonan I usingenzymic degradation and methylation analysisG.R.Strasser,R.Amado`*Swiss Federal Institute of Technology,Institute of Food Science,ETH-Zentrum,Schmelzbergstrasse9,CH-8092Zurich,SwitzerlandAccepted2March2000AbstractCell wall material from ripe red beet(Beta vulgaris L.var.conditiva)was isolated as alcohol insoluble residue(AIR).The chelator-soluble pectin obtained by cyclohexane-trans-1,2-diaminotetraacetate(CDTA)extraction of the AIR was fractionated by anion exchange chromatography(AEC).The main fraction was further fractionated by gelﬁltration chromatography(GFC).Fractions from both chromatographic systems were stepwise degraded by endo-polygalacturonase,endo-b-(134)-d-galactanase,endo-a-(135)-l-arabinanase and a-l-arabinofuranosidase.Degradation products were fractionated by GFC or by AEC.Polymeric fractions were investigated by methylation analysis after carbodiimide-activated reduction with NaBD4.Selected fractions were additionally methylated with trideuteromethyliodide to enable the detection of O-methyl substituted sugars.The results indicate that the CDTA-soluble pectins of red beet cell walls are composed of three different sub-units:a homogalacturonan,which accounts for about75%,a highly ramiﬁed rhamnogalacturonan I(RG-I)and a typical rhamnogalacturonan II(RG-II).RG-I consists of a highly ramiﬁed backbone composed of nearly equal amounts of rhamnose and galacturonic acid.Side chains,mainly arabinans,galactans and type-II arabino-galactans are attached to the RG-I backbone.Some arabinans are connected via short galactan chains directly or indirectly to this backbone.Type-II arabinogalactans are formed by“inner”chains consisting of(133)-linked galactans and short“outer”chains composed of an average number of one to three(136)-linked galactose residues.Terminal arabinofuranoses are linked via the O-3-position to galactose residues.Nearly all non-reducing ends consist of glucuronic acid.Approximately65%of the glucuronic acid residues are substituted by a methyl ether group and approximately10%,most probably,by a terminally linked rhamnose.᭧2001 Elsevier Science Ltd.All rights reserved.Keywords:Red beet pectic substances;Rhamnogalacturonan I;Characterisation1.IntroductionPectins are a group of polysaccharides from the primary cell wall and the middle lamella of higher plants(Carpita& Gibeaut,1993;John&Dey,1986;McCann et al.,1995). Changes in the texture of fruits and vegetables and in the properties of their products are related to changes in pectic components.Pectins comprise a family of acidic polymers, like homogalacturonans and rhamnogalacturonans with several neutral polymers such as arabinans,galactans and arabinogalactans attached to them.They have been exten-sively investigated for their structure and functions within the plant cell wall using chemical analysis and enzymic degradation.Rhamnogalacturonan I(RG-I)is a poly-saccharide solubilised from plant cell walls after treatment with polygalacturonase(PG).The RG-I polymer is composed of alternating l-rhamnose and d-galacturonic acid residues.l-Arabinosyl-and d-galactosyl-rich side chains are attached to this backbone.Occasionally the side chains are terminated by l-fucosyl,d-glucuronosyl or4-O-methyl-d-glucuronosyl residues(Albersheim,Darvill, O’Neill,Schols&Voragen,1996).The aim of our work was the characterisation of the chelator-soluble pectic substances from ripe red beet(Beta vulgaris L.var.conditiva).For this purpose the alcohol-insoluble residue(AIR)was extracted with cyclohexane-trans-1,2-diaminotetraacetate(CDTA),the extracts were fractionated and characterised using enzymic degradation and methylation analysis.The isolation procedure and the characterisation of an RG-I are described below. The characterisation of an RG-II from ripe red beet willCarbohydrate Polymers44(2001)63–70 0144-8617/01/$-see front matter᭧2001Elsevier Science Ltd.All rights reserved.PII:S0144-8617(00)/locate/carbpol*Corresponding author.Tel.:ϩ41-1632-32-91;fax:ϩ41-1632-11-23. E-mail address:renato.amado@ilw.agrl.ethz.ch(R.Amado`).be described in part II of this paper (Strasser &Amado`,2000).2.Experimental2.1.Isolation of pectic materialCell wall material from ripe red beet of the variety Red Ace F1was isolated as AIR.15kg of red beets were peeled,cut into small pieces and blended in 90%boiling ethanol for 10min.The residue was homogenised with a commercial Waring blendor,ﬁltered (Polyestergaze Polynom,Schweiz.Seidenfabrik AG,Zurich,CH),and washed 11times with 70%ethanol.AIR (30g dry weight)was stirred in 3.0l of 50mM 1,2-diaminocyclohexane-N ,N ,N H ,N H -tetraacetic acid (CDTA)solution (pH 6.5)at 20ЊC for 6h.The residue was removed by ﬁltration through a D3glass ﬁlter funnel and washed with water.The residue was re-extracted under the same conditions for 2h.The washings from both extractions were combined,ﬁltered (0.45m m,Millipore)and dialysed (Servapor 44146,Serva &Co,Heidelberg,G)ﬁrst against tap water (3days),and then against de-ionised water (4days).After exhaustive dialysis the extract wasconcentrated under vacuum and freeze-dried (fraction:CDTAS,Fig.1).2.2.Fractionation of CDTASAnion exchange chromatography (AEC)and gel ﬁltration chromatography (GFC)were performed as described earlier(Strasser,Wechsler &Amado`,1996).Fractions IE0.0M,IE0.1M,IE0.2M,IE1.0M,and GF1,GF2,GF3,respec-tively,were pooled (Fig.1).2.3.Enzymic degradation with polygalacturonase The methyl ester and O-acetyl groups were saponiﬁed prior to enzymic degradation with 150ml 0.05M NaOH at 0ЊC for 14h.The pH was corrected to 4.5with 0.1M acetic acid containing 0.01%NaN 3.Fraction IE0.2M and the GF x -fractions (1.0g)were incubated separately with a PG (90IU,pH 4.5,35ЊC,6h),heated to inactivate the enzyme (100ЊC,10min),ﬁltered (0.45m m,Millipore)and fractionated by GFC (Sephacryl S-300HR,Pharmacia,95×2:6cm :A pH 5.0sodium acetate buffer (0.05M,containing 0.01%NaN 3)was used as eluent at a ﬂow-rate of 1.8ml/min.The separations were monitored with a HP 1037A RI-Detector (30ЊC).The corresponding fractions were pooled.High molecular weight fractions were dialysed and freeze-dried (fractions:PG1,PG2and GF x PG1,GF x PG2,respectively,Fig.1).The PG used for these degra-dation experiments had been puriﬁed and characterised by Elgorriaga (1994).2.4.Enzymic degradation by an endo-a -(135)-l -arabinanase or an endo-b -(134)-d -galactanase PG1-and PG1GF x -samples (100mg in 30ml 0.02M sodium acetate buffer,containing 0.01%NaN 3)were either incubated with endo-arabinanase (gift from Novo Nordisk A/S,Bagsvaerd,DK;50IU,pH 5.5,35ЊC,12h)or endo-galactanase (Megazyme Ltd,Boronia,AUS;60IU,pH 4.5,45ЊC,5h).The solutions were ﬁltered (0.45m m,Millipore)after inactivation of the enzyme (100ЊC,10min)and frac-tionated by AEC (DEAE-Sepharose CL-6B,Pharmacia,35×2:6cm using 170ml 0.02M and 200ml 0.8M sodium acetate buffer (pH 5.0M,0.01%NaN 3)for elution.Two fractions were collected,dialysed and freeze-dried (neutral fractions:An or Gn,ionic fractions:Ai or Gi,Fig.1).2.5.Enzymic degradation by a -l -arabinofuranosidase or by a combination of endo-arabinanase and a -l -arabinofuranosidasePG1Gi-and GF x PG1Ai-samples (90mg,30ml in 0.05M sodium acetate buffer,containing 0.01%NaN 3)were incu-bated with arabinofuranosidase (gift from Novo Nordisk A/S,Bagsvaerd,DK;60IU,pH 4.5,40ЊC,5h,additional 40IU,40ЊC,48h)or by arabinanase and arabinofuranosidase (50mg GF x PG1AiAF1-sample in 30ml 0.05M sodiumG.R.Strasser,R.Amado`/Carbohydrate Polymers 44(2001)63–7064Fig.1.Scheme for the isolation and fractionation of pectic substances from red beet cell wall material by CDTA-extraction,AEC,GFC and treatment with different pectin-degrading enzymes.acetate buffer containing0.01%NaN3,33IU and40IU,pH 5.0,40ЊC,48h).The solutions wereﬁltered(0.45m m, Millipore)after inactivation of the enzymes(100ЊC, 10min)and fractionated by GFC(Sephacryl S-200, Pharmacia,95×2:6cm using0.05M sodium acetate buffer(pH5.0containing0.01%NaN3)at aﬂow-rate of 1.8ml/min.The separations were monitored using a HP 1037A RI-Detector(30ЊC).The corresponding fractions were pooled.High molecular weight fractions were dialysed (SpectraPor3Membranes,Socochim SA,Lausanne,CH) and freeze-dried(fractions:AF1,Fig.1).2.6.Analytical methodsNeutral sugars and uronic acids of enzymatically non-treated samples were determined by GC as alditol–acetates (Blakeney,Harris,Henry&Stone,1983)and photo-metrically by the m-hydroxy-diphenyl method(Blumen-krantz&Asboe-Hansen,1973),respectively.Analysis of the glycosidic linkages in polysaccharides was performed by methylation analysis after carbodiimide-activated reduc-tion with NaBD4.Carbodiimide-activated reduction was carried out by a method developed by Kim and Carpita (1992)and modiﬁed by Wechsler(1997).Methylation analysis was performed based on Harris,Henry,Blakeney and Stone(1984)and Kvernheim(1987),as modiﬁed by Wechsler(1997).The fraction PG1GiAF1was additionally methylated using CD3I instead of CH3I.2.7.Partial acid hydrolysis of RG-IA solution of fraction PG1Ai(40mg)in2M triﬂuoroacetic acid(TFA,3ml)was treated at100ЊC for1h(An,O’Neill, Albersheim&Darvill,1994).The solvent was removed by co-distillation with2-propanol.A solution of the residue in water (1ml)was applied to a DEAE-Sepharose CL-6B column (Pharmacia,35×2:6cm :The column was eluted with water(100ml),and then with1.5%formic acid(200ml). The solvent of the acidic fraction was removed by co-distillation with2-propanol.2.8.Puriﬁcation of the acidic oligosaccharides obtained by partial acid hydrolysisThe acidic oligosaccharides were puriﬁed using a semi-preparative CarboPac PA-100column(9×250mm; Dionex).The column was eluted at4ml/min with a gradient of NaOAc in100mM NaOH as follows:0–50mM NaOAc (0–5min),50–150mM NaOAc(5–20min),150–200mM NaOAc(20–30min),350–400mM NaOAc(30–35min), 0.9mM NaOAc(35–40min).The column was re-equili-brated in100mM NaOH for15min prior to the next injec-tion.The column eluent was split,25%going through a pulsed electrochemical detector(gold working electrode) and75%collected by an automatic fraction collector (LKB Superrac2211,Pharmacia).Fractions were desalted by an anion self-regenerating supressor(ASRS-I,Dionex) and dried by co-distillation with2-propanol.2.9.Glycosyl-residue composition analysisThe sample was hydrolysed in2M TFA(1ml)at120ЊC for1h.The solvent was removed by co-distillation with2-propanol.A solution of the residue in water(1ml)was analysed using a CarboPac PA-100column(4×250mm; Dionex)equipped with a pulsed electrochemical detec-tor(gold working electrode).The column was eluted at 1ml/min with a gradient as follows:100–0mM NaOH (0–0.1min),0–100mM NaOH(0.1–20min),0–250mM NaOAc in100mM NaOH(20–50min),0.9mM NaOAc in 0.1M NaOH(50–55min).The column was re-equilibrated in100mM NaOH for15min prior to the next injection.G.R.Strasser,R.Amado`/Carbohydrate Polymers44(2001)63–7065Fig.2.GFC(Sephacryl S-300HR)of CDTA-soluble red beet pectin fractions after degradation with a puriﬁed PG.3.Results and discussion3.1.CDTA-soluble pectinsRed beet pectins isolated by CDTA from the AIR were fractionated by AEC and GFC.Besides galacturonic acid, arabinose and galactose,typical residues known to be present in side chains of pectins(arabinan,galactan,and type-II arabinogalactan)were detected in the CDTA extract and in the fractions obtained by AEC and GFC.In addition, sugars indicating the presence of RG-II such as1,3H-Api,T-Fuc,1,3,4-Fuc and1,3-Rha p were detected as well.The results of these investigations are summarised in the paper by Strasser et al.(1996).Incubation of the different chro-matographic fractions with various enzymes followed by chromatographic fractionation of the degradation products (Fig.1)led to a more detailed insight into the structure of CDTA-soluble pectic substances.3.2.Degradation by PG and fractionation by GFC Samples degraded by PG yielded three fractions each (PG1,PG2and PG3,Fig.2).PG3-fractions were analysed by HPAEC-PAD,and were shown to be composed of mono-, di-and trigalacturonic acid.This fraction was quantitatively predominant and indicated the presence of large homoga-lacturonan domains in the CDTA-soluble pectic substances of red beet.PG2-fractions contained high amounts of1,3H-Api p,T-2-O-Me-Fuc p,T-2-O-Me-Xyl p,1,3,4-Fuc p and 1,2-GlcA p,indicating the presence of an RG-II in the inter-mediate molecular weight fraction obtained by GFC(results are presented in part II of this study,Strasser&Amado`, 2000).Results of the methylation analyses of the PG1-frac-tions are presented in Table1.All fractions contain high amounts of arabinose.The high molecular weight fraction GF1PG1contains more and considerably more branched arabinans than the two fractions with lower molecular weights,GF2PG1and GF3PG1.1,3-Gal p,1,6-Gal p and 1,3,6-Gal p residues indicate the presence of type-II arabino-galactan.Smaller molecules seem to contain more type-II arabinogalactan than larger molecules.Furthermore, surprisingly high values of terminally linked glucuronic acid were detected.The results obtained with the PG1-frac-tions strongly suggest the presence of RG-I-like structures in the not or only slightly PG-sensitive part of CDTA-solu-ble pectins from red beet.The absence of1,3H-Api p,1,3,4-Fuc p and1,2-GlcA p in the PG1-fractions clearly indicate that they are not contaminated with RG-II.3.3.Degradation of PG1-fractions by arabinanase or galactanaseTreatment of the different PG1-fractions by arabinanase or by galactanase led to a release of neutral polysaccharides. Methylation analysis of fractions obtained by AEC showed similar results for the ionic fractions(Ai and Gi)compared to their educts.Only slightly smaller amounts of arabinose could be detected(results not presented).The neutral frac-tions removed by either arabinanase(An)or galactanase (Gn)showed the presence of an arabinan in all the PG1-fractions(Table1).This result suggests that some arabinans are linked directly or indirectly through a galactan to the pectic backbone.The arabinan removed by arabinanase was much more branched(resistant against further degradation) than the arabinan removed by galactanase.These results are consistent with the results published by Sakamoto and Sakai (1995),who found a fraction similar to our Gn-fraction in sugar beet pectin containing95%of arabinose.Furthermore de Vries,den Uijl,Voragen,Rombouts and Pilnik(1983) have isolated fragments of arabinogalactans with side-chains consisting of arabinans with a degree of polymerisa-tion of about25from apple pectins by treatment with a galactanase.Yamada,Kiyohara,Cyong and Otsuka(1987) found some arabinans directly attached to a1,4-linked galactan chain.For CDTA-soluble pectins from red beet the amount of galactose remained nearly unchanged.There-fore,it can be concluded that the linking galactans must be relatively short.Arabinans liberated by the arabinanase treatment contained about97mol%arabinose,thus indicat-ing that essentially no other sugars are attached to the outer regions(non reducing ends)of the arabinans.3.4.Treatment of PG1Gi-and GFxPG1Ai-fractions by an arabinofuranosidase and by a combination of arabinanase and arabinofuranosidaseDegradation by arabinofuranosidase removed most term-inally linked arabinose(Table2),whereas the linear1,5-linked arabinofuranose remained nearly unchanged.This might be because of sterical inaccessibility.Similar results are described in the literature(Cheetham,Cheung&Evans, 1993;McCleary,1989;Renard,Voragen,Thibault&Pilnik, 1991).A dramatic change was observed for the patterns of the galactose residues.Since the arabinofuranosidase removed only single arabinose residues(as shown by HPAEC-PAD)this result indicates that arabinose residues were originally linked to galactans.The sum of galactose residues remained constant and is calculated to100mol% (Table3).From Table3it can easily be concluded that the removal of arabinose leads to a decrease of1,3,6-Gal p,1,4-Gal p and1,3-Gal p residues,which became1,6-Gal p and T-Gal p,respectively.These results suggest the arabinose resi-dues in type-II arabinogalactans to be linked to the position O-3in galactans.Moreover the proportion of1,6-Gal p (outer side-chains of type-II arabinogalactan)to1,3,6-Gal p(branching points of type-II arabinogalactan)allows the estimation of an average number of residues within an outer side-chain of type-II arabinogalactan.In CDTA-solu-ble pectins of red beet approx.1.5–2.11,6-linked galactose residues are linked to approx.50%of the O-6-position of a 1,3-linked galactan chain(inner chain).The decrease of the residue1,4-Gal p is an additional clue to the existence of arabinans linked through galactans.G.R.Strasser,R.Amado`/Carbohydrate Polymers44(2001)63–70 66Most of the remaining arabinose residues were removed by simultaneous incubation with arabinanase and arabino-furanosidase(Table2).The removal of arabinose led to an enrichment of the other sugars.However,fucose,xylose, glucose and mannose were not affected,and are thus believed not to be part of the RG-I present in red beet. Rhamnose was mainly present as terminal-,1,2-or1,2,4-linked residue.The ratio of1,2,4-Rha p to arabinose was much higher than one suggesting that most O-4-positions of rhamnose are substituted by galactose.During the differ-ent enzymatic degradation steps the ratio of the backbone sugars1,2-Rha p and1,2,4-Rha p remained nearly unchanged in all samples,indicating that sugars attached to the O-4-position of rhamnose were not removed.In all samples T-Rha p was found in almost equal amounts to1,4-GlcA p suggesting a terminal disaccharide Rha p-(134)-GlcA p-(13as was described to be present in type-II arabinoga-lactan(Mollard&Joseleau,1994;Pellerin,Vidal,Williams &Brillouet,1995).Remarkably high amounts of terminally linked glucuronic acid residues were present in the enriched samples,probably attached to galactans(see below).Link-age analysis of the fraction PG1GiAF1using CD3I showed that two-thirds of the glucuronic acid residues were originally methylated at position O-4.Galacturonic acid was found in approx.equal amounts to the sum of 1,2-Rha p and1,2,4-Rha p,thus indicating the presence of an alternating rhamnogalacturonan backbone.Considerable amounts of1,3,4-GalA p were shown to be present in all samples.The almost total absence of xylose suggests that the1,3,4-GalA p-residues are not part of a xylogalacturonan. Glucuronic acid does not seem to be a substituent either(see below).Because of the remaining residues,galactose as well as arabinose might possibly be attached to the O-3-position of galacturonic acid.Both linkages are already described to be present within the plant kingdom(Guillon&Thibault, 1989;Samuelson et al.,1996).3.5.Semipreparative HPAEC-PAD fractionation and structural characterisation of the acidic material released by partial acid hydrolysis of fraction PG1GiAF1The acidic material released by partial acid hydrolysis of PG1GiAF1was isolated by AEC and then fractionated by HPAEC using a semipreparative CarboPac PA-100column (Fig.3).Some fractions were pooled,desalted using a supressor and analysed for their glycosyl residues by analy-tical HPAEC-PAD(Table4).The values for each sugar and for each pool were calculated to the corresponding concen-tration of the respective sugar at a speciﬁc retention time. These results were graphically compared with the original HPAEC-PAD-chromatogram(Fig.3).Peak A is composed of rhamnose and galacturonic acid.G.R.Strasser,R.Amado`/Carbohydrate Polymers44(2001)63–7067 Table1Glycosyl-linkage composition(mol%)of red beet RG-I-fractions obtained by enzymic treatment with PG,arabinanase and galactanase(indication of the different fractions,see text and Fig.1)PG1GF1PG1GF2PG1GF3PG1PG1Gn PG1An GF1PG1An GF2PG1n GF3PG1An T-Ara f24.326.724.724.225.638.438.838.939.3T-Ara p0.30.30.30.40.20.20.30.50.31,2-Ara f0.50.30.60.70.40.3 1.00.40.51,3-Ara f 2.2 2.5 2.1 2.0 2.1 3.2 1.6 3.4 3.51,5-Ara f18.620.819.318.944.222.022.822.622.11,2,5-Ara f 2.2 1.7 2.6 2.7 2.5 1.1 1.1 1.2 1.31,3,5-Ara f12.215.411.810.318.830.529.928.628.71,2,3,5-Ara f 2.1 2.0 1.5 1.8 1.8 3.5 3.3 2.9 3.1T-Gal p 1.8 2.7 2.6 2.10.40.10.10.10.01,3-Gal p 3.0 1.7 2.6 3.40.80.00.00.50.11,4-Gal p 3.9 5.4 4.1 3.00.40.50.20.60.51,6-Gal p 1.8 1.7 2.2 2.20.30.00.00.00.01,3,4-Gal p0.00.20.00.10.00.00.00.00.01,3,6-Gal p9.4 3.510.413.5 1.30.10.30.10.01,4-Glc p0.60.30.30.30.70.20.30.30.21,4-Man p0.00.00.00.00.00.00.30.20.3T-Rha p0.50.8 1.0 1.00.00.00.00.00.01,2-Rha p 1.5 1.5 1.3 1.30.00.00.00.00.01,2,4-Rha p 2.7 2.3 1.9 2.10.20.00.00.00.01,4-Xyl p0.20.00.10.00.10.00.00.00.01,4-GalA p 5.7 4.4 2.9 2.10.20.00.00.00.01,2,4-GalA p0.20.20.20.20.00.00.00.00.01,3,4-GalA p 1.2 1.5 1.40.90.00.00.00.00.0T-GlcA p 4.2 3.3 5.6 6.20.00.00.00.00.01,4-GlcA p0.60.40.60.70.00.00.00.00.0Total100100100100100100100100100Yield(%)13111515424201610This peak is assumed to consist of the dimer a -d -GalA p –(132)-a -Rha p ,which was conﬁrmed by the formation of peak A during hydrolysis of peak F (see below).Peaks B and C contain more or less exclusively galactose and 4-O-methylglucuronic acid.Considering the results obtained by the linkage analysis,the measured retention time and the comparison with results by An et al.(1994),led to the conclusion that these peaks contain dimers composed of 4-O-Me–GlcA–Gal.The type of linkage of these dimers remains unknown.Peaks D and E contain galactose and glucuronic acid and suggest the presence of dimers of GlcA–Gal.In addition,peak D contains some monomeric galacturonic acid,which elutes at exactly the same retention time.The surpris-ingly high amounts of glucuronic acid (peak E)and 4-O-methylglucuronic acid (peak C)can also be explained by the presence of free monomeric uronic acids that co-elute with the dimers.Peak F contains predominantly rhamnose and galacturonic paring with the results obtained by An et al.(1994),peak F couldcorrespond to the tetramer a -d -GalA p –(132)-a -Rha p –(134)-a -d -GalA p –(132)-a -Rha p .In summary,these results demonstrate that 4-O-methylglucuronic and glucuronic acid are exclusively attached to galactose.G.R.Strasser,R.Amado`/Carbohydrate Polymers 44(2001)63–7068Table 3Galactose residues of PG-treated red beet RG-I-fractions before and after arabinofuranosidase degradation (indication of the different fractions,see text and Fig.1)GF1PG1GF2PG1GF3PG1AiAF1Differ.Ai AF1Differ.Ai AF1Differ.T-Gal p 172371014491241,3-Gal p 107Ϫ31210Ϫ21812Ϫ51,4-Gal p 3533Ϫ21815Ϫ3129Ϫ31,6-Gal p 11251493828940311,2,4-Gal p 0000000001,3,4-Gal p 10Ϫ10000001,3,6-Gal p 2612Ϫ145123Ϫ285327Ϫ26Total100100100100100100Table 2Glycosyl-linkage composition (mol%)of red beet RG-I-fractions obtained by enzymic treatment with PG ϩarabinofuranosidase and PG ϩarabinofuranosidase ϩarabinanase,respectively (indication of the different fractions,see text and Fig.1)GF1PG1AiAF1GF2PG1AiAF1GF3PG1AiAF1GF1PG1AAF1GF2PG1AAF1GF3PG1AAF1T-Ara f 4.8 3.9 3.9 2.3 2.5 2.9T-Ara p 0.30.30.30.20.20.31,2-Ara f 0.7 1.1 1.70.7 1.0 1.11,3-Ara f 4.4 3.1 2.1 1.6 1.2 1.91,5-Ara f 17.410.5 4.4 1.4 1.4 3.91,2,5-Ara f 1.6 1.70.00.00.30.31,3,5-Ara f 2.2 1.60.90.40.00.81,2,3,5-Ara f 0.00.10.10.00.00.1T-Fuc p 0.00.10.00.20.10.0T-Gal p 8.0 6.67.210.88.28.31,3-Gal p 2.4 4.67.1 3.9 6.1 6.91,4-Gal p 11.17.0 5.214.58.0 5.41,6-Gal p 8.517.322.912.120.323.21,2,4-Gal p 0.00.00.00.00.00.71,3,6-Gal p 3.910.715.5 5.512.515.91,4-Glc p 0.60.40.30.30.70.51,6-Man p 0.00.00.00.00.00.2T-Rha p 1.1 1.5 1.7 1.2 1.9 1.91,2-Rha p 2.8 2.9 1.7 4.6 2.9 1.41,3-Rha p 0.30.00.00.00.00.01,2,3-Rha p 0.20.00.00.00.00.01,2,4-Rha p 8.1 6.1 4.710.48.1 4.41,2,3,4-Rha p 0.20.10.10.60.20.1T-Xyl p 0.20.10.00.00.10.01,4-Xyl p 0.20.10.10.20.00.0T-GalA p 0.00.00.00.50.00.01,4-GalA p 8.6 5.0 3.411.1 5.4 3.21,2,4-GalA p 0.50.40.20.60.50.21,3,4-GalA p 3.7 2.6 1.9 5.1 3.2 2.01,4,6-GalA p 0.00.00.00.50.00.0T-GlcA p 7.310.912.810.013.512.91,4-GlcA p 0.8 1.4 1.7 1.1 1.7 1.7Total 100.0100.0100.0100.0100.0100.0Yield (%)555460878079Oligosaccharides containing 4-O-methylglucuronic acid or glucuronic acid do not contain galacturonic acid or rhamnose.4.ConclusionIncubation of CDTA-soluble pectic substances of red beet with a PG yielded an enzyme-resistant fraction.Linkage analyses indicated the presence of an RG-I.The ratio of rhamnose to galacturonic acid and the results obtained using partial hydrolysis and semipreparative HPAEC-PAD suggest the presence of an alternating rhamnogalacturonan backbone.This backbone is highly ramiﬁed,since two-thirds of the rhamnose residues are branched.Side chains consisting of arabinans,galactans and type-II arabinogalac-tans are attached to the RG-backbone.Arabinans have been shown to have an a -(135)-linked backbone.Single arabinose residues or small oligoarabinans are attached to the backbone at the O-3-position,and to a lower extent at the O-2-position.Some of the arabinans are indirectly attached through small galactans to the pectic backbone.Short b -(134)galactan chains have been shown to occur in red beet RG-I as well.Most of them are attached directly to the pectic backbone.Type-II arabinogalactans are the most complex side chains within red beet RG-I pectins.They consist of anG.R.Strasser,R.Amado `/Carbohydrate Polymers 44(2001)63–7069Table 4Monosaccharide composition of acidic material released from a PG ϩgalactanase ϩarabinofuranosidase-treated red beet RG-I-fraction after partial acid hydrolysis and HPAEC-PAD fractionation (indication of the different fractions,see text)Pool number P1P2P3P4P5P6P7P8P9P10P11P12P13P14Rha 6550010000000072Gal142828183166641410141937166Me-GluA 081634330164011111GalA 18420010035100048GlcA 00112111471559101Total391324422789781212022359727129Total/fract.1)204444117849277571232522Num./fract.2)23221233433356Fig.3.HPAEC-PAD chromatograms of acidic material released from a (PG ϩgalactanase ϩarabinofuranosidase)-treated red beet RG-I-fraction after partialacid hydrolysis (bold line),compared to calculated sugar concentrations at speciﬁc retention times (thin lines).inner chain composed of b-(133)-linked galactose residues.Approximately50%of the galactose residues are substitutedat the O-6-position by short outer side chains consisting of b-(136)-linked galactose residues(average:1–3resi-dues).Some of these outer side chains are substituted byterminally linked glucuronic acid.Further work is needed toﬁgure out the type and position of the glycosidic linkagebetween glucuronic acid and galactose(a-or b-,(133)-,(134)-or(136)-linked,respectively).The resultsobtained in this study suggest the presence of at least twodifferently linked glucuronic acid residues in red beet RG-I.Approximately65%of the glucuronic acid residues aresubstituted by a methyl ether group and approx.10%aremost probably substituted by terminally linked rhamnoseresidues.Further work is needed to elucidate theﬁne struc-ture of red beet RG-I.AcknowledgementsWe thank Novo-Nordisk A/S,(Bagsvaerd,DK)for thegenerous gift of enzymes.ReferencesAlbersheim,P.,Darvill,A.G.,O’Neill,M.A.,Schols,H.A.,&Voragen,A.G.J.(1996).An hypothesis:the same six polysaccharides arecomponents of the primary cell walls of all higher plants.In J.Visser &A.G.J.Voragen,Pectins and pectinases(pp.47–55).Amsterdam: Elsevier.An,J.,O’Neill,M.A.,Albersheim,P.,&Darvill,A.G.(1994).Isolation and structural characterization of b-d-glucosyluronic acid and4-O-methyl-b-d-glucosyluronic acid-containing oligosaccharides from the cell-wall pectic polysaccharide,rhamnogalacturonan I.Carbohydrate Research,252,235–243.Blakeney,A.B.,Harris,P.J.,Henry,R.J.,&Stone,B.A.(1983).A simple and rapid preparation of alditol acetates for monosaccharide analysis.Carbohydrate Research,113,291–299.Blumenkrantz,N.,&Asboe-Hansen,G.(1973).New method for quantita-tive determination of uronic acids.Analytical Biochemistry,54,484–489.Carpita,N.C.,&Gibeaut,D.M.(1993).Structural models of primary cell walls inﬂowering plants:consistency of molecular structure with the physical properties of the walls during growth.The Plant Journal,3,1–30.Cheetham,N.W.H.,Cheung,P.C.-K.,&Evans,A.J.(1993).Structure of the principal non-starch polysaccharide from cotyledons of Lupinus angustifolius(cultivar Gungurru).Carbohydrate Polymers,22,37–47. Elgorriaga,M.(1994).Enzymkinetische Untersuchungen zum Abbauver-halten einer gereinigten Endo-Polygalacturonase von Aspergillus niger.PhD thesis No.10660,ETH Zurich.Guillon,F.,&Thibault,J.F.(1989).Enzymatic hydrolysis of the hairy fragments of sugar-beet pectin.Carbohydrate Research,190,97–108. Harris,P.J.,Henry,R.J.,Blakeney,A.B.,&Stone,B.A.(1984).An improved procedure for the methylation analysis of oligosaccharides and polysaccharides.Carbohydrate Research,127,59–73.John,M.A.,&Dey,P.M.(1986).Postharvest changes in fruit cell wall.Advances in Food Research,30,139–193.Kim,J.-B.,&Carpita,N.C.(1992).Changes in esteriﬁcation of the uronic acid groups of cell wall polysaccharides during elongation of maize coleoptiles.Plant Physiology,98,646–653.Kvernheim,A.L.(1987).Methylation analysis of polysaccharides with butyllithium in dimethyl sulfoxide.Acta Chemica Scandinavica Series B,41,150–152.McCann,M.C.,Roberts,K.,Wilson,R.H.,Gidley,M.J.,Gibeaut,D.M., Kim,J.B.,&Carpita,N.C.(1995).Old and new ways to probe plant cell-wall architecture.Canadian Journal of Botany,73,103–113. McCleary,B.V.(1989).Novel and selective substrates for the assay of endo-arabinanase.In G.O.Phillips,P.A.Williams&D.J.Wedlock Gums and stabilisers for the food industry(pp.291–298).vol.5.Oxford:Oxford University Press.Mollard,A.,&Joseleau,J.-P.(1994).Acacia senegal cells cultured in suspension secrete a hydroxyproline-deﬁcient arabinogalactan-protein.Plant Physiology and Biochemistry,32,703–709.Pellerin,P.,Vidal,S.,Williams,P.,&Brillouet,J.-M.(1995).Character-ization ofﬁve type II arabinogalactan-protein fractions from red wine of increasing uronic acid content.Carbohydrate Research,277,135–143. Renard,C.M.G.C.,Voragen,A.G.J.,Thibault,J.-F.,&Pilnik,W.(1991).Comparison between enzymatically and chemically extracted pectins from apple cell walls.Animal Feed Science and Technology,32,69–75. Sakamoto,T.,&Sakai,T.(1995).Analysis of structure of sugar-beet pectin by enzymatic methods.Phytochemistry,39,821–823. Samuelson,A.B.,Paulsen,B.S.,Wold,J.K.,Otsuka,H.,Kiyohara,H., Yamada,H.,&Knutsen,S.H.(1996).Characterisation of a biologically active pectin from Plantago major L.Carbohydrate Polymers,30,37–44.Strasser,G.R.,&Amado`,R.(2000).Pectic substances from Red Beet(Beta vulgaris conditiva).Part II.Structural characterisation of rhamnogalac-turonan II(in preparation).Strasser,G.R.,Wechsler,D.E.,&Amado`,R.(1996).Structural features of pectic polysaccharides of red beet(Beta vulgaris conditiva).In J.Visser &A.G.J.Voragen,Pectins and pectinases(pp.631–636).Amsterdam: Elsevier.de Vries,J.A.,den Uijl,C.H.,Voragen,A.G.J.,Rombouts,F.M.,& Pilnik,W.(1983).Structural features of the neutral sugar side chains of apple pectic substances.Carbohydrate Polymers,3,193–205. Wechsler D.E.(1997).Charakterisierung der Struktur von Pektinen wa¨hrend der Reifung und Lagerung von A¨pfeln.PhD thesis.ETH No.12044,Zurich.Yamada,H.,Kiyohara,H.,Cyong,J.-C.,&Otsuka,Y.(1987).Structural characterization of an anti-complementary arabinogalactan from the roots of Angelica acutiloba Kitagawa.Carbohydrate Research,159, 275–291.G.R.Strasser,R.Amado`/Carbohydrate Polymers44(2001)63–70 70。

中药方向可选择的杂志

Analytica Chimica Acta/ 很容易发表，审稿速度较，见刊时间半年左右（SDOL）Analytical Chemistry （ACS）Archives of Pharmacal Research很注重活性， 1-2个新化合物，没有新化合物也可以，但活性方面要突出，有新颖性；审稿速度快，见刊时间半年至一年Annual Reports in Medicinal Chemistry（SDOL）Analytical Biochemistry（SDOL）Analyst（RSC）Analytical Communications（RSC）Analytical Sciences (文献数据库)Bioscience, Biotechnology, and Biochemistry (J-STAGE)Biochemical Systematics and Ecology1.048，首分的化合物也可以发，只要在化学分类方面有独到之处；若是新的一个就可以。

周期短。

（SDOL）Biochemical Engineering Journal（SDOL）Biomedical Chromatography体内生物样品分析（Wiley InterScience）Bioorganic & Medicinal Chemistry Letters注重活性，并探讨构效关系的天然产物(SDOL) Bioorganic & Medicinal Chemistry（SDOL）Bioorganic & Medicinal Chemistry Letters（SDOL）Bioorganic chemistry（SDOL）Biomedical Chromatography(Wiley InterScience)Combinatorial Chemistry & High Throughput Screening （BSP）Current Medicinal Chemistry（BSP）Carbohydrate polymers（SDOL）Carbohydrate research（SDOL）Current Topics In Medicinal Chemistry（BSP）Chemistry & Biodiversity，是H C A的姐妹杂志,现在影响因子也超过了，比较容易投中，也收录天然产物的发现及活性筛选，审稿速度快，见刊时间半年左右（Wiley InterScience）Chemical & Pharmaceutical Bulletin日本的杂志要交3000元左右的版面费（SDOL）Chromatographia体内生物样品分析（SDOL）ChemMedChem（Wiley InterScience）Chemical Research in Toxicology（ACS）Chemistry and Physics of Lipids ，专门收录脂肪族类化合物的研究成果，天然产物方面：1-2个新化合物，要有活性，审稿速度稍慢，见刊时间半年左右，偶见一年(SDOL)Chemistry & Biology (SDOL)Drug Metabolism and Disposition 3.907 药物、活性天然产物的体内及体外代谢研究杂志，审稿速度快，见刊时间半年左右Drug Development Research（Wiley InterScience）European Journal of Organic Chemistry/ 也报道新天然产物的发现，但要求结构是新骨架，有无活性皆可，审稿速度快，见刊时间半年左右（Wiley InterScience）European Journal of Medicinal Chemistry（SDOL）Food Chemistry（SDOL）Fitoterapia（植物疗法）1-2个新化合物，结构稍微好一点，要求加活性；无活性也可以，但刊出时间较慢；审稿速度快，见刊时间半年左右，偶见一年半（SDOL）Food Research International （SDOL）Free Radical Biology & Medicine（SDOL）Field Analytical Chemistry and Technology（Wiley InterScience）Helvetica Chimica Acta（Wiley InterScience）International Journal of Food Science and Technology（Wiley InterScience）International Journal of Pharmaceutics（SDOL）Journal of Food Engineering（SDOL）Journal of Chemical Technology and Biotechnology（Wiley InterScience）Journal of Separation Science分离科学, 一般2到3个月就可接收（Wiley InterScience-Analytical Chemistry）Journal of Chromatography A/56文章质量要求较高，投稿有一定难度，审稿速度快，见刊时间半年左右.（SDOL）Journal of Agricultural and Food Chemistry 农业食品化学类精品杂志，也包括药物分析尤其中药分析，稿件质量在农业和食品类中是最高的；文章的质量很不错，创新要求不高，但是实验数据一定要做好，做扎实。

高分子专业杂志介绍

、高档次的杂志这里的杂志比较属于大家能够得着的杂志（虽然我只有眼巴巴地看着）1.JACS（全称：Journal of the American Chemical Society）网址：/journals/jacsat/index.html07年IF：7.885相信JACS在化学领域中的地位不用我在这里多唠叨了ACS（美国化学会）旗下杂志投稿要点：新颖，新颖，非常新颖，JACS上较多有机的文章，也有高分子领域的，但是相对较少2.德国应化（Angew. Chem. Int. Ed.，全称：Angewandte Chemie International Edition）网址：/journal/26737/home07年IF：10.031虽然德国应化不如JACS来得权威和悠久，但是其IF暴涨到10以上是大家有目共睹的德国应化也强调新颖，虽然不是特别新但结果很好的也有发表的可能据说很多人是JACS掉下来投他家的另外德国应化上高分子方面的文章比JACS的多3.先进材料（Adv. Mater.，全称：Advanced Materials）网址：/journal/10008336/home07年IF：8.191也是wiley旗下的品牌杂志，也是属于顶级也是要新颖、结果好4.先进功能材料（ADV FUNCT MA TER，全称：Advanced Functional Materials）网址：/journal/77003362/home07年IF：7.496跟先进材料一个系列的，文章基本都是全文表征一定要全面，做到无懈可击5.纳米快报（全称：Nano Letters）网址：/journals/nalefd/index.html07年IF：9.627这个比较适合做纳米材料的虫子三、较高档次的杂志（Chem Commun，全称：Chemical Communications）网址：/Publishing/Journals/CC/07年IF：5.141RSC（英国皇家化学会）旗下最好的杂志之一这个杂志应该算是这个梯队里面的领军杂志只接收快报，非常快是它的一大特点高分子方面的文章不是特别多只要新颖性足够就能发表2.材料化学（Chem Mater，全称：Chemistry of Materials）网址：/journals/cmatex/index.html07年IF：4.883ACS里面的，要求数据非常翔实那种注意是非常翔实3.大分子（全称：Macromolecules）网址：/journals/mamobx/index.html07年IF：4.411专门关于高分子的档次最高的杂志有快报也有全文大家可以多试试新颖的结果好的测试全面的都可以投4.生物大分子（全称：Biomacromolecules）网址：/journals/bomaf6/index.html07年IF：4.169ACS关于高分子里面一个小类的杂志记得前几天有虫子问天然多糖的可以投啥这个就是最对口的杂志之一跟生物相关的都可以往上面灌5.化学材料（JMC，全称：Journal of Materials Chemistry）网址：/Publishing/Journals/jm/Index.asp07年IF：4.339RSC里面一个跟ACS的CM大擂台的杂志不过感觉稍逊于CM 中不了CC的可以改成全文投JMC6.控制与释放（全称：Journal of Controlled Release）网址：/science/journal/0168365907年IF：4.756Elsevier旗下的一个杂志主要是释药方面的文章做生物高分子啊、自组装纳米相关的虫子可以考虑这个7.大分子快报（MRC，全称：Macromolecular Rapid Communications）网址：/journal/10003270/home07年IF：3.383wiley关于高分子系列杂志中的领头羊快报性质很快适合着急的虫子高分子相关的啥都收8.生物材料（全称：Biomaterials）网址：/science/journal/0142961207年IF：6.262刚查影响因子的时候吓了我一跳这个杂志近几年影响因子冲得很快做生物材料的虫子有福了9.Small网址：/journal/107640323/home07年IF：6.40805年新出的杂志也是适合做纳米的虫子10.软物质（全称：Soft Matter）网址：/publishing/journals/SM/07年IF：4.703顾名思义还满适合高分子的11.欧洲化学（全称：Chemistry - A European Journal）网址：http://www3.interscience.wiley.c ... /cover/current.html07年IF：5.33综合类杂志高分子的内容较少12.Polymer网址：/locate/polymer07年IF：3.065这是一个非常老牌的杂志了其影响力绝对跟它的影响因子不是一个等级每年收录的文章很多但是比较慢如果工作数据比较充分的但是新颖性有点缺乏可以选择这个杂志加工之类也推荐这个13.JPS系列Journal of Polymer Science Part A: Polymer Chemistry网址：http://www3.interscience.wiley.c ... grouphome/home.html07年IF：3.529Journal of Polymer Science Part B: Polymer Physics网址：http://www3.interscience.wiley.c ... grouphome/home.html07年IF：1.524这个杂志还是不错的收稿风格跟Polymer相近ngmuir网址：http://www3.interscience.wiley.c ... grouphome/home.html07年IF：4.009ACS旗下的也很不错尤其适合高分子胶体、界面方面的虫子15.JPC系列The Journal of Physical Chemistry A网址：/journals/jpcafh/index.html07年IF：2.918The Journal of Physical Chemistry B网址：/journals/jpcbfk/index.html07年IF：4.086The Journal of Physical Chemistry C网址：h/journals/jpccck/index.html其中和高分子相关的是B和CB主要收一些高分子、胶体、界面之类的稿子而C是新出的分辑还没有影响因子纳米相关的可以考虑三、一般档次的杂志嗯这样的杂志就可多了我在这里列举就成了大家有兴趣进主页自己看投什么杂志1.Wiley高分子系列的其他杂志除了MRC以外，Wiley高分子系列还有以下杂志Macromolecular Chemistry and Physics网址：/journal/10003495/home07年IF：2.046Macromolecular Theory and Simulations网址：/journal/10003417/home 07年IF：1.792Macromolecular Bioscience网址：/journal/77002860/home 07年IF：2.831Macromolecular Materials and Engineering网址：http://www3.interscience.wiley.c ... grouphome/home.html 07年IF：1.3682.Reactive and Functional Polymers网址：/locate/inca/50269407年IF：1.720这个适合做功能高分子啊之类的虫子3.Carbohydrate Polymers网址：/locate/carbpol07年IF：1.782碳水化合物的4.e-polymers网址：07年IF：0.917只有网络版的文章，但是速度蛮快，也容易中是不求影响因子只求有SCI能毕业的虫子的好选择5.Polymer Bulletin网址：/openurl.asp?genre=journal&issn=0170-0839 07年IF：1.022老牌杂志也很快不过比e-polymers稍难中即使你是全文的长度也可以当快报投过去……6.Polymer International网址：http://www3.interscience.wiley.c ... grouphome/home.html07年IF：1.557也是一个老杂志了速度一般7.Journal of Applied Polymer Science网址：/journal/30035/home07年IF：1.008影响力是满大的可是巨慢无比8.Korea Polymer Journal网址：www.polymer.or.kr/eng_polymer/publications/journals.html07年IF：0.377韩国的Polymer杂志9.Biopolymers网址：/journal/28380/home07年IF：2.389又是一个生物高分子的10.Colloid & Polymer Science网址：/content/101551/07年IF：1.62这个是Springer的11.European Polymer Journal网址：/locate/inca/29407年IF：2.248很慢很慢非常慢12.高分子学报网址：/07年IF：0.753其实满难中的能在上面发表的文章改成英文1左右的外文期刊随便中影响因子不高只不过因为是中文的而已13.Journal of Colloid and Interface Science网址：/locate/jcis07年IF：2.309这个是Elsevier的胶体啊微球啊都可以投14.New Journal of Chemistry网址：/publishing/jo ... p?type=currentissue 07年IF：2.651RSC的一杂志有全文都可以往上面扔15.高等学校化学学报网址：07年IF：0.695比高分子学报还难中的样子16.高分子通报网址：/gyjs.asp?ID=4027256收综述类的文章不是SCI的小硕们凑文章可以用17.功能高分子学报网址：/default.html这个应该是非常好中的杂志了也不是SCI的18.化学进展网址：也是综述的SCI-E的杂志比高分子通报好19.中国科学B 辑: 化学网址：/new_web_Fa/index.asp07年IF：0.615国内很少的不要版面费的杂志清华张希老师的主编总的来说关于投稿接收和拒稿的速度全快报的杂志是最快的比如MRC、CC、Polymer Bulletin等快的还有e-polymers以上是我匆忙赶出来的希望虫子们根据自己的体会在后面补充我会根据你们的发帖整理杂志的投稿要点然后补充在后面另外作为过来人（不是牛人= =|||）还是提醒大家看文献的重要性请大家踊跃参加本版的文献活动：高分子版文献大家读活动第一季/bbs/viewthread.php?tid=930719&fpage=1虫友ChemiSteve 补充的：1.Journal of Macromolecular Science, Part A: Pure and Applied Chemistry网址：/smpp/title~content=t713597274~db=all 07 IF: 0.7592.Journal of Macromolecular Science, Part B: Physics网址：/smpp/title~content=t713375300~db=all 07 IF: 0.809这两个杂志是Taylor出版社的C辑是综述外国的综述一般都是约稿的就不列在这里了虫友tanghx1982 补充：Polymer Engineering & Science网址：http://www3.interscience.wiley.c ... ETRY=1&SRETRY=007 IF:1.272tanghx1982本人投过一篇，在高分子加工改性这块比较合适虫友ChemiSteve又补充：上次是凭记忆补充了几个，今天查了一下我的综述引文来源，再补充几个1.Advances in Polymer Technology网址：/journal/35650/home07 IF：0.833这个刊是Wiley的2.Carbohydrate Research网址：/science/journal/0008621507 IF：1.723Elsevier的，看名字比较专业，有关糖类（如淀粉等），3.Polymer Degradation and Stability网址：/locate/polydegstabElsevier的，降解材料方面的，07 IF：2.0734.Polymer for Advanced Technologies网址：/journal/5401/home07 IF：1.504Wiley的，这个是人称PAT的那个5.Macromolecular Symposia网址：/journal/60500249/home Wiley的，SCI刊，07IF没查到这个好像是什么会议集来着我之前没有列它好像停刊了还是咋的6.Polymer Composites网址：/journal/107639242/home 07 IF：1.058Wiley的，共混材料7.Journal of Environmental Polymer Degradation网址：/link.asp?id=105721Springer Link的，降解材料，好像现在没有被SCI收录。

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关于carbohydrate polymers 的投稿要求
文章格式
根据文章内容将其分为明确的几个小部分，并且给出单行的小标题，前面标上数字如1.1,1.2，……
引言
陈述研究工作的目的并给出研究的背景，避免直接回顾文献或者对结果进行罗列。

材料和方法
给出实验进行过程中所需的药品等明细，已经报道过的方法需要用参考文献标明，描述过程可做稍微相关的改动。

实验
描述实验进行的细节，已经报道过的方法需要用参考文献标明，描述过程可做稍微相关的改动。

结果
结果必须清晰而简明。

讨论
这部分必须挖掘探讨这项研究工作的结果的重要意义，而不是重复结果数据。

结果和讨论通常合为一个部分，避免大量的引用已发表文献的讨论。

结论
用简短的一段话来对研究工作的主要结果进行总结，可以独立成段。

附录
如果附录超过一个，需要标记为A,B等等。

附录里的公式和方程式需要分别标记：Eq. (A.1), Eq. (A.2)等。

在随后的附录B中则标记为Eq. (B.1)等。

对表格和图也采取类似的标记法：Table A.1; Fig. A.1
标题
标题需简明扼要，标题经常用于信息检索系统。

避免使用缩写和公式。

作者姓名和从属关系
如果姓是双姓这种含糊不清的情况，需要清楚地注明。

在姓名的下面给出作者的联系地址，就是实际工作进行的地方。

用上标标记在每个作者名字后面标记其所属机构。

给出每个相关机构的完整的通讯地址，包括所属国家和每个作者的邮箱。

通讯作者
明确给出谁将会处理所有的裁决和发表等相关的通讯事宜。

除了邮箱地址，还要提供电话和传真号码（包括国家和区域代码）以及完整的通信地址。

现住址和原住址
如果作者在工作完成后转移住址或者在外访问，我们将会在作者姓名后标注现住址或者原住址等脚标。

摘要
摘要需简明真实。

简短地阐述研究工作的目的，主要结果和结论。

摘要通常与正文分开来写，独立成段。

为此，应该避免引用参考文献，不过如果必要的话，可以标明参考文献的作者和年份，避免使用不标准和不常用的缩写词，如果要用，必须在摘要里第一次提到时进行明确的定义。

摘要应该不超过100-150个字。

创新点
论文必须要有创新点，展示这篇文章的重要发现，并且应该在网上论文提交系统作为一个单
独的文档进行提交，使用Highlights作为文档名称，包括3到5个要点，包括空格最多85个字，每条要点最多20个字。

关键词
在摘要后面给出关键词，最多6个。

避免使用笼统的和术语复数和多重概念比如使用"and", "of"等词。

避免使用缩写词，只有领域里已经通行的缩写词才可以用，关键词用作搜索。

缩写词
没有在领域里进行标准定义的缩写词要在文章的第一页使用脚注进行定义。

在摘要里不可避免需要使用到得缩写词必须在摘要里第一次提到时就进行定义，同样是使用脚注，务必使整篇文章中的缩写词都保持一致。

致谢
在参考文献之前文章正文的末尾要使用单独的一段来进行致谢。

单位
根据国际规则和惯例，使用国际单位制，如果使用了其他单位，请给出它们与国际单位的换算式。

数学公式
公式里要用斜线(/)来代替表达分式时所需的水平分数线，如X/Y。

原则上自变量应该采用斜体。

用exp来表达e的乘方，按顺序给文章中每一个单独的方程式进行编号
脚注
尽量地少用脚注，文章中按顺序用阿拉伯数字上标给脚注编号。

许多文字处理软件将脚注放在文章中，事实上不能这么做，应该标明文章中脚注的位置（即哪个地方需要用脚注）然后在文章结尾单独编辑脚注，参考文献中不要有脚注。

表格脚注
用小写字母作为上标在表格中表示脚注
插图
电子插图
大致有以下几点：
原始插图必须使用一致的字体和大小
将包含全部插图的文本保存为“graphics”命名的文件。

图解中只能使用Arial, Courier, Times, Symbol等字体。

根据插图在文章中出现的顺序给插图的图解编号。

使用一个合乎逻辑的名称来给插图文档命名
每个插图都需要有说明文字即图解
插图大小需接近打印版的大小
每一个插图作为一个单独的文档进行提交
每页的最下面标注你这篇文章的所有作者
不包含tables，所有的figures都插入到一个word文件，不是文件夹！如果你有5个插图，这个word文件就有5页。

tables在正文除去figures后的text的后面就可以了。

物相图（如照片）要求分辨率最小300 dpi，曲线图（如origin得到的矢量图）要求分辨率最小1000 dpi，柱状图如果是Excel或origin得到，当然是后者。

如果经过PS等画图软件转换，就是前者。

图解说明
每个插图都有一个图解，图解要单独提供，不与插图混成一体。

图解应该由一个简要的标题
和对插图的描述组成。

插图中的文本尽量最小，但要解释插图中使用的全部符号和缩写词
表格
根据表格出现的顺序给表格命名。

将脚注放在表格下面，用小写字母进行标记，尽量少使用表格，表格中的数据不能是复制文章其他地方的结果。

文章中的插图不要超过8个
参考文献
文中的引用
文中引用的每篇文献在末尾的参考文献列表中都要列出，摘要中引用的文献必须完整地给出。

参考文献列表：文献按字母顺序排列，同一字母的再按时间顺序排列，如果引用了同一个作者在同一年份的多篇文献，必须在发表年份后面用"a", "b", "c"等字母标记。

参考文献：此杂志参考文献格式不同于现在主流的参考文献标注方法，要求你在文中引用处用（）的方式表明，括号内采用文献的作者和发表年代标明，如果作者是两个，要全部列出，如（Bard, A.J and Wang, H.G, 2001），如果是三个或三个以上，只需要列出第一作者，后面用等等，如（Bard, A.J, et al, 2000），如果同一处你引用了某个人的多篇文章，就在不同年代后标注a, b, c, d.....等加以区分。

例如：
期刊杂志的参考文献：
Van der Geer, J., Hanraads, J. A. J., & Lupton, R. A. (2000). The art of writing a scientific article. Journal of Scientific Communications, 163, 51–59.。