Structural features of pectic substances during growth and ripening of apples

被引：4

作者：

Wechsler, DE

Strasser, GR

Amado, R

机构：

[1] Swiss Federal Institute of Technology Zurich, Institute of Food Science ETH-Zentrum

来源：

PECTINS AND PECTINASES | 1996年 / 14卷

关键词：

D O I：

10.1016/S0921-0423(96)80299-1

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Pectic fractions, extracted with the chelating agent trans-1,2-diaminocyclohexane-N,N,N',N'-tetraacetic acid (CDTA) and with dilute sodium carbonate solutions from the alcohol-insoluble residues (AIR), were investigated by methylation analyses. To characterise structural changes related to growth and ripening, pectic fractions of unripe, mature and stored apples were analysed. Pectic fractions isolated from unripe and mature apples contained various amounts of starch. Therefore an amyloglucosidase treatment followed by a dialysis was carried out prior to further analyses. Linkage analyses were performed after a twofold reduction of uronic acids to the corresponding neutral sugar residues with NaBD4. Results of neutral sugar and uronic acid determinations revealed a loss of galactose during the first part of the ripening process. The linkage patterns of the investigated pectic fractions indicated that the loss of galactose is mainly due to a decrease in linear 1,4-linked galactose residues.

引用

页码：651 / 656

页数：6

共 11 条

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