https://www.selleckchem.com/pr....oducts/bsj-03-123.ht
Type II AGs in fractions obtained from spinach, broccoli, bok choy, komatsuna, and cucumber were hydrolyzed into galactose and β-1,6-galactooligosaccharides by specific enzymes. Based on the proportion of these sugars, the substitution ratio of the β-1,3-galactan backbone was calculated as 46-58% in the five vegetables, which is consistently lower than what is seen in gum arabic and larch AG. Although most side chains were short, long chains such as β-1,6-galactohexaose chains were also observed in these vegetables. The results sugge
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