CAJ | 학술논문

从香蕉果肉中分离出水溶性果胶多糖(WSP)和酸溶性果胶多糖(ASP),探讨了pH值、温度、金属离子对内切多聚半乳糖醛酸酶(endo-PG)降解果胶多糖的影响.结果表明,pH 3.7～4.6较适于endo-PG的作用.在相同pH值下,endo-PG对WSP的降解效应随香蕉果实的成熟逐渐增强,而对ASP则逐渐减弱;在20～40℃内,温度越高,endo-PG对WSP和ASP的降解作用越强.Cd~(2+)、Cu~(2+)、Mg~(2+)和Fe~(3+)可显著抑制endo-PG对果胶多糖的降解;而Fe~(2+)和Mn~(2+)则起显著的促进作用.pH值、温度、金属离子等共同调控了endo-PG对果胶多糖的降解作用.
종향초과육중분리출수용성과효다당(WSP)화산용성과효다당(ASP),탐토료pH치、온도、금속리자대내절다취반유당철산매(endo-PG)강해과효다당적영향.결과표명,pH 3.7～4.6교괄우endo-PG적작용.재상동pH치하,endo-PG대WSP적강해효응수향초과실적성숙축점증강,이대ASP칙축점감약;재20～40℃내,온도월고,endo-PG대WSP화ASP적강해작용월강.Cd~(2+)、Cu~(2+)、Mg~(2+)화Fe~(3+)가현저억제endo-PG대과효다당적강해;이Fe~(2+)화Mn~(2+)칙기현저적촉진작용.pH치、온도、금속리자등공동조공료endo-PG대과효다당적강해작용.
Water-soluble pectin (WSP) and acid-soluble pectin (ASP) polysaccharides were isolated from pulp of banana at different mature stages, and then the effects of pH, temperatures and metal ions on the degradation of WSP and ASP caused by endopolygalcturonase (endo-PG) were studied.The results showed that the optimum pH of endo-PG was from 3.7 to 4.6.At the same pH, the degradation of WSP by endo-PG increased with banana maturity, but that of ASP decreased.The degradation of WSP and ASP by endo-PG increased with the temperature from 20℃ to 40℃.Moreover, Ca~(2+),Cu~(2+), Mg~(2+) and Fe~(3+) inhibited significantly the degradation of WSP and ASP, but Fe~(2+) and Mn~(2+) enhanced significantly.It was suggested that pH, temperatures and metal ions could cooperate the degradation of pectin polysaccharides of banana.