Rhamnogalacturonan (Soy Bean)

High purity Rhamnogalacturonan (Soy Bean) for use in research, biochemical enzyme assays and in vitro diagnostic analysis.

Prepared from soy bean pectin. Potential substrate for the assay of rhamnogalacturonase.

Product Code
Content/size
Stock
Price
Qty
P-RHAGN
5 grams
$165.00

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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.

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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.

Quantification of food polysaccharide mixtures by 1H NMR.

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