Abstract
In general the methods which have been used to elucidate the structures of the gums and mucilages are similar to those which have been employed to determine the detailed architecture of the glucose polymers cellulose and starch (for general reviews see the books by Heuser 1944, and by Radley 1953). The composition of the gums and mucilages is however much more complicated than is that of cellulose and more complex than that of starch in that several neutral sugars may be present in the molecule. These sugars are often joined to one another in the most diverse manner and frequently have attached to them acetyl or methoxyl groups. An added complication is caused by the presence in some cases of d-glucuronic acid or its 4-O-methyl ether or of d-galacturonic acid. Up to the present basic sugars such as d-glucosamine or d-galactosamine have not been encountered in plant gums and mucilages. For the purpose of the present article no special separation will be made between the gums and mucilages in so far as their chemistry is concerned. It suffices to say that in general gums are exuded materials which can be collected as such in a relatively pure state whereas mucilages are components of seeds, bark, roots, etc., and must be isolated by some physical process, such as extraction with water, before they can be obtained in a relatively pure form (for a general review see the book by Mantel 1947). The vexed problem of the homogeneity of the gums and mucilages has yet to be solved.
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Hirst, E.L., Jones, J.K.N. (1958). The gums and mucilages of plants. In: Åberg, B., et al. Aufbau · Speicherung · Mobilisierung und Umbildung der Kohlenhydrate / Formation · Storage · Mobilization and Transformation of Carbohydrates. Handbuch der Pflanzenphysiologie / Encyclopedia of Plant Physiology, vol 6. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-94731-5_20
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