Table 3.
Monosaccharide composition of lab-scale bell pepper-PS and carrot-PS hot water extracts.
| Monosaccharides % (mol/mol) | Ratios and Regions | ||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Rha | Ara | Gal | Fuc | Glc | Man | Xyl | GalA | GalA/Rha 1 | RG-I 2 | RG-I bb 3 | Ara/Rha 4 | Gal/Rha 5 | |
| Bell pepper-PS | 2.6 | 4.0 | 5.6 | 0.3 | 1.9 | 1.0 | 1.7 | 83 | 32 | 15 | 5.2 | 1.5 | 2.2 |
| Carrot-PS | 2.4 | 5.6 | 14.5 | 0.8 | 8.7 | 0.1 | 0.0 | 68 | 28 | 25 | 4.8 | 2.3 | 6.0 |
Seaman hydrolysis was used prior to monosaccharide analysis. 1 Lower GalA/Rha ratio indicates further enrichment for RG-I backbone, 2 RG-I domain calculated as (2*Rha+Ara+Gal), 3 RG-I backbone calculated as 2*Rha, 4 Ara/Rha and 5 Gal/Rha ratio indicate level of neutral Ara and Gal comprising sidechains linked to Rha, respectively. Fuc is fucose.