Table 1.
Monomer sugar composition of plant materials used in this study
| Plant material | Glc | Xyl | Araa | Mana | Gal | Total |
|---|---|---|---|---|---|---|
|
pea XG |
226 ± 19.0 |
287 ± 25.2 |
127 ± 8.1 |
8.5 ± 0.6 |
75 ± 6.0 |
72.4% |
|
tamarind XGb |
471 ± 8.3 |
351 ± 9.2 |
23 ± 2.1 |
0.0 |
155 ± 5.3 |
100% |
|
etiolated peas |
281.6 ± 12.0 |
49.4 ± 4.4 |
55.8 ± 4.8 |
48.3 ± 2.2 |
43.5% |
|
|
green peas |
106.7 ± 12.0 |
19.6 ± 0.7 |
30.8 ± 2.0 |
23.7 ± 2.7 |
18.1% |
|
|
corn stover |
391.5 ± 0.35 |
194.7 ± 10.9 |
33.3 ± 5.3 |
9.4 ± 2.3 |
62.9% |
|
| lamb’s quarters | 170.1 ± 1.7 | 30.2 ± 0.03 | 24.6 ± 0.64 | 14.4 ± 0.14 | 23.9% | |
aThe HPLC protocol could not resolve Ara and Man. Pea and tamarind XG’s were analyzed by gas chromatography of alditol acetates after hydrolysis with trifluoroacetic acid [17].
bFrom ref. 6.
All values (± 1 SD, n = 3) are expressed as mg/g dry weight. Materials were dried but otherwise not processed by washing or other fractionation before acid hydrolysis. “Total” indicates the percentage of the original dry weight accounted for by the indicated neutral sugars.