Structural changes in polysaccharides isolated from chestnut (Castanea mollissima Bl.) fruit at different degrees of hardening
Structural changes in polysaccharides isolated from chestnut (Castanea mollissima Bl.) fruit at different degrees of hardening
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DOI：
10.1016/j.foodchem.2009.08.050
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发表时间：
2010-04
期刊：
影响因子：
8.8
通讯作者：
Bao Yang;Guoxiang Jiang;Caiqin Gu;Hongshun Yang;Yue-ming Jiang
中科院分区：
文献类型：
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作者：
Bao Yang;Guoxiang Jiang;Caiqin Gu;Hongshun Yang;Yue-ming Jiang
板栗果实在贮藏过程中硬化是一种重要的生理障碍。本研究分别提取0%、50%和100%硬化度（DH）下的板栗多糖（PCs），分别用40%和80%乙醇对其进行分馏，得到PCs I和PCs II。对于新鲜板栗，pc I和pc II的主要单糖为阿拉伯糖、果糖、葡萄糖和半乳糖。木糖、半乳糖、阿拉伯糖含量与DH呈极显著正相关（P<0.01），葡萄糖、果糖含量与DH呈极显著负相关（P<0.01）。板栗果实的硬化表现为1,3-果糖、1,3-和1,6-葡萄糖含量降低，1,4-阿拉伯糖、1,6-半乳糖和1,3-木糖含量增加。结果证实，板栗细胞壁降解引起pci和pcii的结构变化，进而导致板栗硬化的发生。
Hardening is an important physiological disorder of chestnut fruit during storage. In this study, polysaccharides of chestnut (PCs) at 0%, 50% and 100% degrees of hardening (DH) were extracted and then sequentially fractionated using 40% and 80% ethanol in order to obtain PCs I and II. For fresh chestnut, arabinose, fructose, glucose and galactose were the main monosaccharides of PCs I and II. Significantly positive correlations (P<0.01) existed between xylose, galactose, arabinose contents and DH, while significantly negative correlations (P<0.01) were present between glucose, fructose contents and DH for both PCs I and II. The appearance in hardening of chestnut fruit was accompanied with decreases in the contents of 1,3-fructose, 1,3- and 1,6-glucose, and increases of 1,4-arabinose, 1,6-galactose and 1,3-xylose. The results confirmed that cell wall degradation of chestnut induced the structural changes in PCs I and II, which further led to the occurrence of hardening.