Pectic polysaccharides mango during ripening of (Mangifera indica L)

被引：30

作者：

Prasanna, V ^{[1
]}

Yashoda, HM ^{[1
]}

Prabha, TN ^{[1
]}

Tharanathan, R ^{[1
]}

机构：

[1] Cent Food Technol Res Inst, Dept Biochem & Nutr, Mysore 570013, Karnataka, India

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 2003年 / 83卷 / 11期

关键词：

mango; textural softening; raw/ripe; pectic polysaccharides; hydrolases;

D O I：

10.1002/jsfa.1522

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The content of pectin decreased from 2.0 to 0.7% fresh weight (FW) and there was a concomitant increase in free galacturonic acid from 36 to 168mg% FW during ripening of mango. Ion exchange chromatography on DEAE/cellulose resolved the pectic fraction into seven distinct peaks, with all of them showing a drastic decrease in pectin content and molecular weight as fruit ripening progressed, which indicated significant depolymerisation in vivo. Fraction I appeared to be an arabinogalactan-type polymer, while fractions II and III were heterogalacturonans containing more than 60% galacturonic acid. Hydrolases implicated in pectin depolymerisation were polygalacturonase (PG), pectin methyl esterase (PME), galactanase, arabinanase and beta-galactosidase. They all showed a climacteric peak in activity during ripening, except for PME which showed a continuous decrease in activity after an initial increase. These results are discussed in the light of fruit softening during ripening. (C) 2003 Society of Chemical Industry.

引用

页码：1182 / 1186

页数：5

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