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 country. This name addresses these components of the topic within which the authors think an important paintings is being carried out.
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Extra info for Advances in Macromolecular Carbohydrate Research, Volume 1
The existence of arafur A as a product of Bacillus subtilis FII was also reported by Weinstein and Albersheim . -nitrophenyl-a-L-arabinofuranoside as substrate. The majority of isolated arabinanases appeared also to be active towards (l->3)- and (l->5)-linked arabinosyl residues which are present in beet arabinan. The nomenclature of Rombouts et al.  will Arabinans and Arabinan Degrading Enzymes 23 Table 5. Some Properties of a-L-Arabinofuranosidase A from A. niger and S. purpurascens M^(Da) Optimum pH K^ (mMol/L) ^cat(^in~') pl Reference A.
Ewrfo-Arabinanase shows a strong synergistic interaction with both arabinofuranosidases. The mechanism of both synergistic effects, however, is different. Arafur A, on its own, is unable to degrade the polymeric substrate. Its synergistic interaction is only expressed when endoarabinanase forms oligo-arabinosides, which are a good substrate for the furanosidase. The synergism between arafur B and e«t/o-arabinanase can be explained as follows: arafur B liberates linear l->5-a-L-arabinosyl sequences, which are better substrates for the endo-enzymt.
The most complete ^^C-NMR data of differently linked arabinofiiranose residues are listed by Capek et al. . 45 ppm relative to TMS) as internal standard. The ^^C-NMR spectrum is shown in Figure 2 and the corresponding data are presented in Table 4. In most studies, a good correlation is obtained between the results of methylation analysis and NMR. Arabinans present in the side chains of pectins can also be studied by NMR without destruction of the intact polysaccharide but quantitative conclusions should be treated with caution since 18 BELDMANETAL ' ' ' I ' Figure 2.