Rhamnoarabinosyl and rhamnoarabinoarabinosyl side chains as structural features of coffee arabinogalactans
The hot water soluble green coffee arabinogalactans, representing nearly 7% of total coffee
bean arabinogalactans, were characterized by 1H and 13C NMR and, after partial acid
hydrolysis, by ESI-MS/MS. Data obtained showed that these are highly branched type II
arabinogalactans covalently linked to proteins (AGP), with a protein moiety containing 10%
of 4-hydroxyproline residues. They possess a β-(1→ 3)-Galp/β-(1→ 3, 6)-Galp ratio of 0.80,
with a sugars composition of Rha: Ara: Gal of 0.25: 1.0: 1.5, and containing 2mol% of …
bean arabinogalactans, were characterized by 1H and 13C NMR and, after partial acid
hydrolysis, by ESI-MS/MS. Data obtained showed that these are highly branched type II
arabinogalactans covalently linked to proteins (AGP), with a protein moiety containing 10%
of 4-hydroxyproline residues. They possess a β-(1→ 3)-Galp/β-(1→ 3, 6)-Galp ratio of 0.80,
with a sugars composition of Rha: Ara: Gal of 0.25: 1.0: 1.5, and containing 2mol% of …