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

研究了蔬菜（胡萝卜、萝卜、萝卜和卷心菜）中的膳食纤维及其果胶物质的一些理化性质和功能特性。实验结果如下：1。膳食纤维定量分析：对膳食纤维进行定量分析。在本研究中，作者采用了Kainuma的方法，除果胶物质分析外，其余样品均按照碳水化合物的分类进行提取。同样，Kainuma的方法也用于果胶物质的分析，得到了令人满意的结果。不同pH条件下提取果胶物质的理化性质：低pH条件下提取胡萝卜和芜菁中半乳糖醛酸的甲氧基值较高，果胶物质中性糖含量在3.0 ~ 7.5%之间。在检测到的中性糖中，甘露糖含量最高，依次为木糖、阿拉伯糖和果糖。胡萝卜的平均分子量（<M_w>）为16.2 ~ 18.9 X <10^4>，胡萝卜为10.6 X <10^4>，萝卜为10.6 X <10^4>。旋转半径（<R_G>）胡萝卜为248 ~ 279 <Ang>，萝卜为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，认识到各种离子的浓度依赖性。未来的研究计划：1)定量分析各种蔬菜中的膳食纤维和果胶物质。2)详细研究了果胶物质中的离子交换反应。

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.