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Updated: Aug 8, 2026

OLIgo Mass Profiling (OLIMP) of Extracellular Polysaccharides
Published on: June 20, 2010
Observations on the crystallization of oligogalacturonates
N M Rigby1, A J MacDougall, S G Ring
1Food Quality and Materials Science, Institute of Food Research, Norwich Laboratory, Colney, UK. neil.rigby@bbsrc.ac.uk
Abstract:
Oligogalacturonates were produced by the limited enzymic hydrolysis of polygalacturonic acid and purified by ion-exchange chromatography. The fractions obtained were of limited polydispersity, determined by analytical ion-exchange chromatography. Oligomers with an average degree of polymerization of 10-15 were readily crystallized from aqueous salt solutions at neutral pH as single crystals. Crystal morphology of the salts examined, Na+, K+ and Ca2+ were characteristic of the salt. The wide-angle X-ray diffraction patterns obtained for the sodium salt were consistent with published fibre diffraction data of this salt form.
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