![鼠李聚糖半乳糖醛酸[大豆]](/Mobile/UploadFiles/Product/20170330115100_57834.jpg_250X144.jpg "鼠李聚糖半乳糖醛酸[大豆]")
鼠李聚糖半乳糖醛酸[大豆] , Rhamnogalacturonan (soy bean) , 货号：P-RHAGN
品牌：Megazyme
货号：P-RHAGN
中文品名：鼠李聚糖半乳糖醛酸[大豆]
品名：Rhamnogalacturonan (soy bean)
CASN: 39280-21-2
纯度: >97% (无水基础上)
包装: 5 g
制备：由大豆果胶经过一系列果胶酶、纤维素酶和蛋白酶酶解制备。
用途：高纯度鼠李聚糖半乳糖醛酸[大豆] 用于研究、酶生化分析和体外诊断分析。用于鼠李糖半乳糖醛酸苷酶分析的酶底物。
参考文献：
A revised architecture of primary cell walls based on biomechanical changes induced by substrate-specific endoglucanases. Park, Y. B. & Cosgrove, D. J. (2012). Plant Physiology, 158(4), 1933-1943.
Real-time imaging of cellulose reorientation during cell wall expansion in Arabidopsis roots. Anderson, C. T., Carroll, A., Akhmetova, L. & Somerville, C. (2010). Plant Physiology, 152(2), 787-796.
X4 modules represent a new family of carbohydrate-binding modules that display novel properties. Bolam, D. N., Xie, H., Pell, G., Hogg, D., Galbraith, G., Henrissat, B. & Gilbert, H. J. (2004). Journal of Biological Chemistry, 279(22), 22953-22963.
Family 42 carbohydrate-binding modules display multiple arabinoxylan-binding interfaces presenting different ligand affinities. Ribeiro, T., Santos-Silva, T., Alves, V. D., Dias, F. M. V., Luís, A. S., Prates, J. A. M., Ferraira, L. M. A., Romao, M. J. & Fontes, C. M. G. A. (2010). Biochimica et Biophysica Acta (BBA)-Proteins and Proteomics, 1804(10), 2054-2062.
Identification of a GH62 α-L-arabinofuranosidase specific for arabinoxylan produced by Penicillium chrysogenum. Sakamoto, T., Ogura, A., Inui, M., Tokuda, S., Hosokawa, S., Ihara, H. & Kasai, N. (2011). Applied Microbiology and Biotechnology, 90(1), 137-146.
Endo-1,5-α-L-arabinanase from a Subseafloor Bacillus subtilis: Purification, Characterization and Nucleotide Sequence of Its Gene. Fukada, Y., Koide, O., Miura, T., Kobayashi, T., Inoue, A., & Horikoshi, K. (2011). Journal of applied glycoscience, 58(2), 61-66.
A novel GH43 α-L-arabinofuranosidase of Penicillium chrysogenum that preferentially degrades single-substituted arabinosyl side chains in arabinan. Shinozaki, A., Kawakami, T., Hosokawa, S. & Sakamoto, T. (2014). Enzyme and Microbial Technology, 58, 80-86.
Nascent pectin formed in Golgi apparatus of pea epicotyls by addition of uronic acids has different properties from nascent pectin at the stage of galactan elongation. Abdel-Massih, R. M., Rizkallah, H. D., Al-Din, R. S., Baydoun, E. A. H. & Brett, C. T. (2007). Journal of Plant Physiology, 164(1), 1-10.
Enzymatic changes in pectic polysaccharides related to the beneficial effect of soaking on bean cooking time. Martínez‐Manrique, E., Jacinto‐Hernández, C., Garza‐García, R., Campos, A., Moreno, E. & Bernal‐Lugo, I. (2011). Journal of the Science of Food and Agriculture, 91(13), 2394-2398.
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