Abstract
Chia seed gum varies in molecular weight from 0·8 to 2·0 × 10 6 daltons, as determined by gel filtration. β- d-Xylose, α- d-glucose, and 4-O- methyl-α- d-glucuronic acid were obtained on hydrolysis in the respective ratios of 2:1:1. An aldobiouronic acid, 2-O-(4-O- methyl-α- d-glucopyranosiduronic acid)- d-xylose , was obtained by partial hydrolysis. A tentative structural unit proposed for the polysaccharide is a tetrasaccharide with 4-O- methyl-α- d-glucoronopyranosyl residues occurring as branches at O-2 of some β- d-xylopyranosyl residues in the main chain consisting of (1→4)-β- d-xylopyranosyl-(1→4)-α- d-glucopyranosyl-(1→4)-β- d-xylopyranosyl units. A linear tetrasaccharide was characterized that incorporates these structural features.
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