| 词条 | Mixed-linkage glucan |
| 释义 |
StructureMLG is composed of β-D(1-3) and β-D(1-4)-linked glucosyl residues. Typically there are regions of 2-5 β-D(1-4)-linked residues separated by β-D(1-3)-linkages. The β-D(1-4)-linked residues form rigid regions of the structure while the β-D(1-3)-links are flexible. Roles in the dietMLGs exhibit the physiological properties of dietary fibres and the functional properties of viscous and gel-forming food hydrocolloids.[3] Functions in plantsThe prevalence of MLG within the poales and Equisetum suggests a definite role in their growth. However the presence of the enzyme xyloglucan endotransglucosylase within Equiseta suggest that the role of MLG in each may be different. References1. ^{{cite journal |doi=10.1111/j.1469-8137.2008.02435.x |last1=Fry |first1=Stephen C. |last2=Nesselrode |first2=Bertram H. W. A. |last3=Miller |first3=Janice G. |last4=Mewburn |first4=Ben R. |year=2008 |title=Mixed-linkage (1→3,1→4)-β-d-glucan is a major hemicellulose of Equisetum (horsetail) cell walls |journal=New Phytologist |volume=179 |issue=1 |pages=104–115 |url=http://www3.interscience.wiley.com/journal/120083344/abstract |archive-url=https://archive.today/20130106020512/http://www3.interscience.wiley.com/journal/120083344/abstract |dead-url=yes |archive-date=2013-01-06 |pmid=18393951}} 2. ^{{cite journal |doi=10.1111/j.1365-313X.2008.03453.x |last1=Sørensen |first1=Iben |last2=Pettolino |first2=Filomena A. |last3=Wilson |first3=Sarah M. |last4=Doblin |first4=Monika S. |last5=Johansen |first5=Bo |last6=Bacic |first6=Antony |last7=Willats |first7=William G. T. |year=2008 |title=Mixed-linkage (1→3),(1→4)-β-d-glucan is not unique to the Poales and is an abundant component of Equisetum arvense cell walls |journal=The Plant Journal |volume=54 |issue=3 |pages=510–521 |url=http://www3.interscience.wiley.com/journal/119410818/abstract |archive-url=https://archive.today/20121019002948/http://www3.interscience.wiley.com/journal/119410818/abstract |dead-url=yes |archive-date=2012-10-19 |pmid=18284587}} 3. ^{{cite journal |doi=10.1016/j.jcs.2007.05.003 |last1=Lazaridou |first1=A. |last2=Biliaderis |first2=C.G. |year=2007 |title=Molecular aspects of cereal β-glucan functionality: Physical properties, technological applications and physiological effects |journal=Journal of Cereal Science |volume=46 |issue=2 |pages=101–118 |url=http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6WHK-4NSMMP7-1&_user=10&_rdoc=1&_fmt=&_orig=search&_sort=d&_docanchor=&view=c&_searchStrId=1132464134&_rerunOrigin=google&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=4040966d19dab4037c5d3685d3486eca|archive-url=https://archive.today/20120909004118/http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6WHK-4NSMMP7-1&_user=10&_rdoc=1&_fmt=&_orig=search&_sort=d&_docanchor=&view=c&_searchStrId=1132464134&_rerunOrigin=google&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=4040966d19dab4037c5d3685d3486eca|dead-url=yes|archive-date=2012-09-09}} 1 : Polysaccharides |
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