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Dietary Fiber in Vegetables. - Some Physicochemical and Functional Properties of Pectic Substances -.

蔬菜中的膳食纤维。

基本信息

批准号：
59480430
负责人：
KAWABATA Akiko
金额：
$ 4.35万
依托单位：
Tokyo University of Agriculture
依托单位国家：
日本
项目类别：
Grant-in-Aid for General Scientific Research (B)
财政年份：
1984
资助国家：
日本
起止时间：
1984 至 1986
项目状态：
已结题

来源：
https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-59480430/
关键词：
dietary fiber pectic substances weight-average molecular weight radius of gyration galacturonic acid methoxyl groups functional properties イオン交換反応

项目摘要

The dietary fiber in vegetables (carrot, turnip, Japanese radish and cabbage) and some of its physico-chemical and functional properties of pectic substances were investigated.The results obtained were as follows:1. Quantitative analysis of dietary fiber: Quantitative analysis of dietary fiber were conducted. The author used Kainuma's method in this study, wherein the samples were extracted based on the classification of carbohydrate, except in the analysis of pectic substances. Likewise, Kainuma's method was used in the analysis of pectic substances and we obtained satisfactory results.2. Physico-chemical properties of pectic substances extracted under various pH: It was found that the methoxyl groups of galacturonic acid in carrots and turnips have higher values when extracted at low pH. The neutral sugar contents in pectic substances ranged from 3.0-7.5%. Among the neutral sugars detected, mannose was the highest content as compared to xylose, arabinose and fructose, in the order of diminishing content. The average molecular weight ( <M_w> ) was 16.2-18.9 X <10^4> for carrots, and 10.6 X <10^4> for carrots, and 10.6 X <10^4> for turnip. The radii of gyration ( <R_G> ) was 248-279 <Ang> for carrots and 214 <Ang> for turnip.3. Functional properties of pectic substances: Concentration dependence of various ions were recognized through ion exchange reaction in pectic substances.4. Future plans of study: 1) Quantitative analysis of dietary fiber and pectic substances in various kinds of vegetables. 2) Detailed investigations on the ion exchange reaction in the pectic substances.

本研究对胡萝卜、萝卜、日本萝卜和甘蓝等蔬菜中的膳食纤维及其果胶物质的一些理化性质和功能性质进行了研究。膳食纤维定量分析：对膳食纤维进行定量分析。本研究采用Kainuma的方法，除果胶物质的分析外，样品的提取基于碳水化合物的分类。同样，将海沼氏法应用于果胶类物质的分析，得到了满意的结果.不同pH条件下提取的果胶物质的理化性质：发现胡萝卜和芜菁中半乳糖醛酸的甲氧基值在低pH条件下提取时较高，果胶物质中中性糖含量在3.0- 7.5%之间。在检测到的中性糖中，甘露糖的含量最高，其次是木糖、阿拉伯糖和果糖，含量依次递减。胡萝卜的平均相对分子质量<M_w>为16.2-18.9 × 10 ~ 4，胡萝卜为10.6 × 10 ~ 4，芜菁为10.6 × 10 ~ 4。胡萝卜和芜菁的回转半径分别<R_G>为248-279<Ang>和214<Ang>.果胶物质的功能特性：通过果胶物质中的离子交换反应，确定了各种离子的浓度依赖性.今后的研究计划：1）各种蔬菜中膳食纤维和果胶物质的定量分析。2)详细研究了果胶物质中的离子交换反应。