Abstract
The composition of the gum exuded by Cussonia spicata Thunb. has been examined by partial hydrolysis with acid, methylation analysis, and sequential Smith-degradation, with extensive use of gel chromatography in order to determine the molecular-weight distributions of the gum polysaccharide and its degradation products The evidence thus obtained suggests a molecular core consisting of D-galactose residues, mainly β- D-(1→3)-Iinked, most of which carry a D-glucuronic acid residue, β-linked, at C-6; the molecular-weight distribution pattern of the degraded polysaccharide obtained on partial hydrolysis with acid indicates a possible repeating unit having a molecular weight of 1,200. L-Arabinose residues (molar percentage 58) occur as short branches, each attached to the galactan framework (at C-4,) with α- L-(1→5)-linkages between consecutive L-arabinose units in some cases; L-rhamno-pyranose end-groups are also present. The gum is polymolecular, and variation in composition among the various constituents is indicated by the broad molecular-weight distributions of the methanol-insoluble products of three successive Smith-degradations (in which steps were taken to ensure that acetal cleavage was complete).
Published Version
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