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Glukan iz suvog aktivnog pekarskog kvasca (Saccharomyces cerevisiae) - hemijsko i enzimsko izučavanje strukture

dc.creatorZlatković, Dragan
dc.creatorJakovljević, Dragica
dc.creatorZeković, Đorđe
dc.creatorVrvić, Miroslav
dc.date.accessioned2019-01-30T17:10:56Z
dc.date.available2019-01-30T17:10:56Z
dc.date.issued2003
dc.identifier.issn0352-5139
dc.identifier.urihttp://cer.ihtm.bg.ac.rs/handle/123456789/95
dc.description.abstractThe structure of a polysaccharide consisting of D-glucose isolated from the cell-wall of active dry baker’s yeast (Saccharomyces cerevisiae) was investigated by using methylation analysis, periodate oxidation, mass spectrometry, NMR spectroscopy, and enzymic hydrolysis, as a new approach in determination of structures. The main structural feature of the polysaccharide deduced on the basis of the obtained results is a linear chain of (1→3)-linked β-D-glucopyranoses, a part of which is substituted through the positions O-6. The side units or groups are either a single D-glucopyranose or (1→3)-β-oligoglucosides, linked to the main chaing through (1→6)-glucosidic linkages. The low optical rotation as well as the 13C-NMR and FTIR spectra suggest that the glycosidic linkages are in the β-D-configuration.en
dc.description.abstractIspitivana je struktura homopolisaharida izolovanog iz suvog aktivnog pekarskog kvasca (Saccharomyces cerevisiae), metodom metilovanja perjodatnom oksidacijom, masenom spektrometrijom, NMR spektroskopijom i enzimskom hidrolizom, kao novim pristupom u izučavanju strukture polisaharida. Dobijeni rezultati ukazuju da polisaharid, koji se sastoji iz D-glukoze, ima (1→3)-D-glukopolimerni niz kao osnovni, a da su D-glukopiranozni ostaci vezani za osnovni niz preko položaja O-6 i to ili kao pojedinačne bočne jedinice ili kao deo oligomernih bočnih grupa koje čine (1→3)-D-glukopiranozil ostaci. Konfiguracija glikozidnih veza je β-D-tipa.sr
dc.publisherSerbian Chemical Society
dc.rightsopenAccess
dc.sourceJournal of the Serbian Chemical Society
dc.subjectactive dry baker’s yeasten
dc.subjectSaccharomyces cerevisiaeen
dc.subjectpolysaccharidesen
dc.subjectglucanen
dc.subjectstructureen
dc.subjectchemical and enzymatic methodsen
dc.titleA glucan from active dry baker’s yeast (Saccharomyces cerevisiae): A chemical and enzymatic investigation of the structureen
dc.titleGlukan iz suvog aktivnog pekarskog kvasca (Saccharomyces cerevisiae) - hemijsko i enzimsko izučavanje strukturesr
dc.typecontributionToPeriodical
dc.rights.licenseBY-NC-ND
dcterms.abstractЈаковљевић, Драгица; Златковић, Драган; Врвић, Мирослав М.; Зековић, Ђорђе;
dc.citation.volume68
dc.citation.issue11
dc.citation.spage805
dc.citation.epage809
dc.citation.other68(11): 805-809
dc.citation.rankM23
dc.identifier.doi10.2298/JSC0311805Z
dc.identifier.rcubConv_178
dc.identifier.fulltexthttp://cer.ihtm.bg.ac.rs//bitstream/id/9515/93.pdf
dc.identifier.scopus2-s2.0-1442359740
dc.type.versionpublishedVersion


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