Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)
- Volume 15 Issue 2
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- Pages.165-170
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- 1986
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
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)
- Published : 1986.06.30
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
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
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