Pectin was extracted, then pectic acid was purified without autolysis. It contained 93.7% uronic acid and 6.3% neutral sugar. Using exopolygalacturonase, exopolygalacturonate lyase and endopolygalacturonase, the molecular composition of onion pectic acid was determined; the proportion of galacturonic acid residue from the nonreducing end to rhamnogalacturonan (RG) was 9.7%, while that of the reducing end to RG was 46.7%. From RG to RG, the proportion of galacturonic acid residue was 41.0%, and the RG region was 2.6%.
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Matsuura et al. (2000) studied this question.
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