Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Softening Related Changes in Cell Wall Polysaccharides of Hot Pepper Fruit

고추과실 세포벽 다당류의 연화에 따른 변화

  • Kim, Soon-Dong (Department of Food Science and Technology, Hyosung Women's University) ;
  • Yoon, Soo-Hong (Department of Pharmacy, Hyosung Women's University) ;
  • Kang, Meung-Su (Department of Food Science and Technology, Hyosung Women's University) ;
  • Park, Nam-Sook (Department of Food Science and Technology, Hyosung Women's University)
  • 김순동 (효성여자대학교 식품가공학과) ;
  • 윤수홍 (효성여자대학교 약학과) ;
  • 강명수 (효성여자대학교 식품가공학과) ;
  • 박남숙 (효성여자대학교 식품가공학과)
  • Published : 1986.06.30
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Abstract

Various cell wall polysaccharides such as IAP(ionically associated pectin), CBP(covalently bounded pectin), HF(hemicellulosic fraction) and CF(cellulosic fraction) were fractionated by chemical method from hot pepper fruit cell wall during ripening and softening. And then, the composition of the polysaccharides were determined. The IAP and CBP were composed of $65{\sim}88%$ polyuronide, $4{\sim}29%$ hemicellulose and $0.3{\sim}2.1%$ cellulose. And hemicellulose also contained $8{\sim}13%$ polyuronide and $0.1{\sim}1.1%$ cellulose. The containing ratio of hemicellulose associated with the CBP was higher than IAP. All of the polysaccharides except CF decreased by the turning stage showed softening. The polyuronide made up IAP changed little but, that of the CBP increased during softening owing mainly to decrease of the hemicellulose that was bounded to the CBP and was mostly linked to galactose.

고추 과실의 연화와 관련된 세포벽 다당류의 변화를 조사하기 위하여 조세포벽으로부터 화학적인 방법에 의하여 IAP(ionically associated pectin), CBP(covalently bounded pectin), HF(hemicellulosic fraction) 및 CF(cellulosic fraction) 등의 다당류를 분획하여 그 조성변화를 살펴보았다. 고추 과실 세포벽 구성 IAP와 CBP는 $4{\sim}29%$의 hemicellulose와 $0.9{\sim}2.1%$의 cellulose를 함유하였으며, HF는 $8{\sim}13%$의 pectin과 $0.1{\sim}1.1%$의 cellulose를 함유하였다. 또 IAP와 CBP를 구성하는 polyuronide는 IAP쪽이 높았으나, hemicellulose는 CBP쪽이 높았다. CF를 제외한 모든 다당류는 turning stage 이후에 감소하였다. IAP와 CBP의 구성 polyuronide는 IAP에서는 큰 변화를 보이지 않았으나, CBP에서는 증가하였는데, 이것은 CBP와 결합한 HF의 감소에 기인하며, 이 감소의 주된 원인은 구성 galactose의 손실에 의한 것으로 판단되었다.

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