Isolation and Physicochemical Characteristics of Pectin from Inonotus Hispidus

IF 1 4区化学 Q4 POLYMER SCIENCE

Polymer Science, Series B Pub Date : 2022-08-31 DOI:10.1134/S1560090422700221

S. B. Khaytmetova, A. S. Turaev, G. A. Khalilova

引用次数: 0

Abstract—

Pectin polysaccharides have been isolated from an unconventional natural source, the basidial mushrooms Inonotus hispidus of various substrates. Data on the content of free and esterified carboxyl groups and methoxyl groups; the degree of esterification; and UV and IR spectra are presented, as well as information on the size and molecular mass of pectin particles.

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柳条果胶的分离及理化性质研究

摘要:从不同底物的担子菇Inonotus hispidus中分离得到果胶多糖。游离和酯化羧基和甲氧基含量数据;酯化程度;给出了果胶颗粒的紫外和红外光谱，以及果胶颗粒的大小和分子质量的信息。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Polymer Science, Series B 化学-高分子科学

CiteScore

1.80

自引率

8.30%

发文量

审稿时长

>0 weeks

期刊介绍： Polymer Science, Series B is a journal published in collaboration with the Russian Academy of Sciences. Series B experimental and theoretical papers and reviews dealing with the synthesis, kinetics, catalysis, and chemical transformations of macromolecules, supramolecular structures, and polymer matrix-based composites (6 issues a year). All journal series present original papers and reviews covering all fundamental aspects of macromolecular science. Contributions should be of marked novelty and interest for a broad readership. Articles may be written in English or Russian regardless of country and nationality of authors. All manuscripts are peer reviewed