The composition of plum gums

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Abstract
The composition, function and formation of gum has been studied with particular reference to the plum tree (var. Victoria). The polysaccharide moiety of the gum exuded on the fruit surface was composed of D-galactose, D-mannose, L-arabinose, D-xylose, L-rhamnose, glucuronic acid and probably traces of 4-O-methylglucuronic acid. The bark gum was similarly constituted but contained higher proportions of D-mannose, L-arabinose and hexuronic acid. Periodate oxidation of the 2 types of gum suggested structural differences though their electrophoretic mobilities were identical. Crude bark gum and fruit-surface gum contain the enzyme peroxidase, phenolic compounds and a "lignin-like" substance and some inorganic material. Gums from several different species of plants were observed to contain small amounts of mono- and oligo-saccharides.