Abstract Polysaccharides have been isolated at pH 6.0 or 2.0 from fruits and leaves of two varieties of baobab (Adansonia digitata L.). The isolation protocol was designed to study the influence of pH on the structural and functional characteristics of polysaccharides. The polysaccharides were examined by means of sugar composition analysis, NMR spectroscopy, size exclusion chromatography (SEC) and dilute solution viscometry. Polysaccharide yield was substantially higher in fruits (~20% w/w) than in leaves (~4% w/w) with all samples having low protein content ( 300 × 103 g mol−1) than fruits ( 20% w/v, representing a clear divide in their functional properties and potential applications. Overall, baobab fruits and leaves offer a novel source of polysaccharides for the food or pharmaceutical industries.

中文翻译：

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来自果实和叶子的猴面包树多糖

摘要 已从两种猴面包树 (Adansonia digitata L.) 的果实和叶子中分离出 pH 为 6.0 或 2.0 的多糖。隔离协议旨在研究 pH 值对多糖结构和功能特性的影响。通过糖组成分析、核磁共振光谱、尺寸排阻色谱 (SEC) 和稀溶液粘度测定法检查多糖。果实中的多糖产量 (~20% w/w) 比叶子中的 (~4% w/w) 高得多，所有样品的蛋白质含量 (300 × 103 g mol−1) 都比果实 (20% w/v) 低，代表了它们的功能特性和潜在应用的明显差异。总的来说，猴面包树果实和叶子为食品或制药行业提供了一种新的多糖来源。