Abstract
The gum exudate from Acacia tortilis. its Smith-degradation products, and the partially hydrolysed gum are associated with protein. The presence of periodate-immune arabinosyl chains which protect otherwise vulnerable galactosyl residues is the cause of only limited breakdown of the gum during Smith degradation. Removal of the arabinosyl groups followed by Smith degradation results in depolymerisation to give short galactose-containing chains, mainly of uniform size. A molecular representation of the core structure, based upon these results and those of methylation analysis, is given.
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