Abstract
Seven xyloglucans were extracted by treatment of common vegetables with aqueous 24% KOH and purified through iodine-xyloglucan complex formations. The reactivity of the extracted xyloglucan to anti-tamarind xyloglucan antibody was determined by Enzyme-Linked Immunosorbent Assay (ELISA). From the results, xyloglucans of tomato showed similar titration curves to that of tamarind xyloglucan and were more reactive to the antibody than those of green vegetables. 1H-NMR spectroscopic analyses, including 2D NMR techniques of the purified xyloglucans, showed that structural features of green vegetable xyloglucans were very similar to each other, and were different from those of tomato and tamarind seed in containing L-fucosyl residue as a component sugar.
