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Hemicellulose-rich fractions obtained from olive fruit were fractionated by anion-exchange chromatography, which resulted in a xyloglucan-rich pool and four xylan-rich pools. Sugar linkage analyses and degradation studies with specific enzymes were performed to obtain information about the structures. The results indicated a xyloglucan in olive fruit with a specific substitution pattern, which is...
Olive fruit (Olea europaea cv koroneiki) were picked at the immature green, green, turning and purple ripening stages and cell wall material was isolated. During ripening the sugar composition changed and the level of methyl esters and acetyl groups in the cell wall decreased. The cell wall material of green and purple olives was fractionated by successive extractions with 0.05M NaOAc buffer, 0.05M...
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