@article{LopezFrancoCalderondelaBarcaValdezetal.2008,
  author    = {L{\´o}pez-Franco, Yolanda L. and Calder{\´o}n de la Barca, Ana M. and Valdez, Miguel A. and Peter, Martin G. and Rinaudo, Marguerite and Chambat, G{\´e}rard and Goycoolea, Francisco M.},
  title     = {Structural characterization of mesquite (Prosopis velutina) gum and its fractions},
  issn      = {1616-5187},
  doi       = {10.1002/mabi.200700285},
  year      = {2008},
  abstract  = {Structural and physicochem. characteristics of mesquite gum (from Prosopis velutina) were investigated using FT- IR spectroscopic, mass spectrometric and chromatog. methods. Four fractions (F-I, F-IIa, F-IIb and F-III) were isolated by hydrophobic interaction chromatog. The samples were characterized and analyzed for their monosaccharide and oligomers compn. by high performance anion-exchange chromatog. with pulsed amperometric detection (HPAEC-PAD). L-Arabinose (L-Ara) and D-galactose (D-Gal) were found as the main carbohydrate constituent residues in the polysaccharides from mesquite gum and their ratio (L-Ara/D-Gal) varied within the range 2.54 to 3.06 among the various fractions. Small amts. of D- glucose (D-Glc), D-mannose (D-Man) and D-xylose (D-Xyl) were also detected, particularly in Fractions IIa, IIb and III. IR spectroscopy identified polysaccharides and protein in all the samples. Data from mass spectrometry (MALDI-TOF MS) was consistent with the idea that the structure corresponding to the periphereal chains of Fraction I is predominantly a chain of pentoses attached to uronic acid. [on SciFinder (R)].},
  language  = {en}
}