CHANGES IN THE CELL-WALL OF OLIVE FRUIT DURING PROCESSING

被引：24

作者：

ARAUJO, AJ ^{[1
]}

LABAVITCH, JM ^{[1
]}

MORENO, AH ^{[1
]}

机构：

[1] LAWRENCE LIVERMORE NATL LAB, DEPT POMOL, DAVIS, CA 95616 USA

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1994年 / 42卷 / 05期

关键词：

D O I：

10.1021/jf00041a027

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Olive fruits were sampled at various stages during their progress through the ''California Black Ripe'' process. Analysis of cell,walls prepared from these fruits indicated that processing was accompanied by general solubilization of polysaccharides and that pectins and a noncellulosic glucan component were most clearly affected. Soluble polysaccharides accumulated in processing liquids. Analysis of these and of polysaccharides extracted fr om cell walls suggests that the polymer most extensively solubilized and eluted during processing is a relatively unbranched pectin.

引用

页码：1194 / 1199

页数：6

共 24 条

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