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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.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
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.identifier.wos000187394400003
dc.type.versionpublishedVersion


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