| 桃果实成熟软化过程中细胞壁多糖降解特性的研究 |
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| 引用本文： | 金昌海,索标,阚娟,王红梅,汪志君.桃果实成熟软化过程中细胞壁多糖降解特性的研究[J].扬州大学学报(农业与生命科学版),2006,27(3):70-75. |
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| 作者姓名： | 金昌海 索标 阚娟 王红梅 汪志君 |
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| 作者单位： | 1. 扬州大学,食品科学与工程学院,江苏,扬州,225001
2. 扬州大学,食品科学与工程学院,江苏,扬州,225001;上海交通大学,农业与生物学院,上海,201101 |
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| 基金项目： | 国家自然科学基金;江苏省自然科学基金 |
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| 摘 要： | 以雨花3号水蜜桃果实为试验材料,分步提取不同成熟度桃果实细胞壁物质(CWM)、4种果胶多糖(CDTA-1、CDTA-2、N a2CO3-1、N a2CO3-2)、3种半纤维素多糖(KOH-1、KOH-2、KOH-3)和纤维素多糖(CWM-残渣)。采用气相色谱法测定各种多糖组分中的单糖组成,探讨桃果实成熟软化过程中随果实硬度的下降,细胞壁各多糖成分含量及其单糖组成的变化。结果表明:在桃果实成熟软化过程中,富含半乳糖醛酸的果胶主链发生断裂,果胶、半纤维素、纤维素多糖中支链阿拉伯糖、半乳糖也发生不同程度的解离。细胞壁半乳糖醛酸和半乳糖的降解与桃果实软化的启动密切相关,而阿拉伯糖的降解则可能是桃果实后熟软化的重要因素。
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| 关 键 词： | 桃 果实软化 细胞壁多糖 单糖组成 |
| 文章编号： | 1671-4652（2006）03-0070-06 |
| 收稿时间： | 2006-01-09 |
| 修稿时间： | 2006年1月9日 |
Studies on degradation characteristic of cell-wall polysaccharide during peach fruit ripening |
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| JIN Chang-hai,SUO Biao,KAN Juan,WANG Hong-mei,WANG Zhi-jun.Studies on degradation characteristic of cell-wall polysaccharide during peach fruit ripening[J].Journal of Yangzhou University:Agricultural and Life Science Edition,2006,27(3):70-75. |
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| Authors: | JIN Chang-hai SUO Biao KAN Juan WANG Hong-mei WANG Zhi-jun |
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| Institution: | 1. Coll of Food Sci and Tech, Yangzhou Univ, Yangzhou, 225001, China; 2. Coll of Agric and Bio, Shanghai Jiaotong Univ, Shanghai, 201101, China |
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| Abstract: | Cell wall materials(CWM) were prepared from honey peach(Yuhua 3) fruit at different maturity and extracted sequentially into four pectic polysaccharide fractions(CDTA-1,CDTA-2,Na_2CO_3-1 and Na_2CO_3-2),three hemicellulosic fractions(KOH-1,KOH-2 and KOH-3) and cellulose rich fraction(CWM-residue).Gas chromatography was used to determine the sugar composition of these fractions,to demonstrate the modifications of the content and sugar composition of several polysaccharides in the course of peach softening accompanied with the changes of fruit firmness.The results showed that,during peach fruit softening,the backbone of pectins rich in galacturonic acid took rupture,arabinose and galactose that lied in the side chains of pectin,hemicellulose and cellulose were also degraded.The degradation of galacturonic acid and galactose associated closely with the set-up of honey peach fruit ripening,whereas the degradation of arabinose probably contributed to later ripening and softening. |
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| Keywords: | peach fruit softening cell wall polysaccharides sugar composition |
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