Abstract
The oligosaccharide units of xyloglucans from some leaf and root vegetables were comparatively analyzed by enzymatic digestion followed by anion-exchange chromatography with pulsed amperometric detection. The enzymes used were a xyloglucan-specific endo-1, 4-β-D-glucanase (xyloglucanase) from Penicillium sp. M451 and an isoprimeverose-producing oligoxyloglucan hydrolase from Eupenicillium sp. M9. The oligosaccharide units of the polysaccharides were XXXG, XXLG, XLXG, XXFG, XLLG, and XLFG [where each (1→4) -β-linked D-glucosyl residue in the backbone is given a one-letter code according to its substituents: G, β-D-Glc; X, cr-D-XyI-(1→6)-R-D-GIc; L, R-D-GaI-(1→2) -α-D-XyI- (1→6) -β-D-GIc; F, α-L-Fuc- (1→2) -β-D-Gal- (1→2) -α-D-XyI- (1→6) -β-D-GIc] in an approximate molar ratio of 35 : 6 : 5 : 22 : 3 : 29 for cabbage, of 35 : 9 : 5 : 24 : 2 : 25 for Chinese cabbage, of 38: 6:5:22:5:24 for spinach, of 35:14:6:19:4:22 for chingentsuai, of 33:7:4:31:3:22 for lettuce, of 35: 3 : 8:17: 4 : 33 for turnip, of 34 : 2:10:13: 3 : 38 for Japanese radish, of 34 : 3 : 4 : 27: 4 : 28 for edible burdock, of 33 : 7 : 4 : 29 :1: 26 for carrot, and of 41: 2 : 5 : 37: 2 :13 for East Indian lotus.
