By R.J. Sturgeon
In recent times the main major advances in carbohydrate study were made within the wisdom of the constitution and serve as of carbohydrates within the macromolecular nation. This name addresses these components of the topic within which the authors think crucial paintings is being performed.
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Additional info for Advances in Macromolecular Carbohydrate Research, Volume 1
Niger towards potato arabinogalactan is only very limited [9,121]. De Vis et al.  showed that potato arabinogalactan degradation was 36 BELDMANETAL Table 13. Relative Activities of Potato Arabinogalactan Degrading Enzymes Separately and in Combinations ^ endo- Galactanase Enzyme e«^o-Galactanase A e«(i(9-Galactanase D e«(io-Arabinanase A D endo-A rabinanase 92 88 130 85 121 52 Note: ^Activities of combinations are expressed in % of the sum of activities of single enzymes. not enhanced when this enzyme was combined with an endogalactanase.
One could speculate on the function of p-L-arabinopyranosidase in plant tissue. Maybe the enzyme is involved in the breakdown of highly ramified polysaccharides such as larch arabinogalactan. Arabinosyl residues are present in branches of this polysaccharide in both the a-L-furanose and the p-L-pyranose forms . endo' 1-^5Hi'L'Arabinanases The existence of an e«(io-arabinanase was first noticed in 1963 as a product of Clostridium felsineum (var. sikokianum) . Since then, the enzyme has been purified from other bacterial sources, including Bacillus subtilis F-11 [30,117] and B.
Debranching of highly branched sugar beet arabinan by arabinofuranosidase B. Relative proportions of the various glycoside linkages are plotted against incubation time (a t-ara/; +1,5 araf; O 1,3-ara/; A 1,3,5-ara/; o 1,2,5-ara/; v 1,2,3,5-ara/). arabinofuranosyl residues decreases rapidly and reflects the increase in reducing sugars. It also can be seen that the proportion of (l-^5)-linked a-L-arabinofuranosyl residues doubly branched at 02 and 03, declines while the proportions of residues singly branched, at either 02 or 03 remained almost constant.
Advances in Macromolecular Carbohydrate Research, Volume 1 by R.J. Sturgeon