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 Pectin of Hot Pepper Fruit

고추과실 세포벽 Pectin질의 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

Pectic substance of hot pepper crude cell wall was fractionated during ripening and softening. The pectic substance was divided ionically associated pectin(IAP) and covalently bounded pectin with hemicellulose(CBP). And then, the composition and the modification of the pectic substance using gel filtration chromatography were studied. The polyuronide associated with the CBP increased owing to decreasing of pectin bound hemicellulose linked to galactose by the turning stage showed softening. The molecular weight profiles of IAP shifted from low molecular weight profiles of IAP shifted from low molecular weight to high molecular weight polymers. While, the CBP changed from high molecular weight to low molecular weight polymers during ripening. It is suggested that the changes in the pectic substance associated with fruit softening should involve the alteration of CBP-bound hemicellulose like galactan.

고추과실의 연화와 관련한 pectin질의 변화를 조사할 목적으로 성숙단계별 조세포벽 시료로부터 분리한 pectin질을 화학적인 방법에 의하여 IAP와 CBP로 분획한 후 gel여과를 통한 개략적인 분자량변화를 살펴보았다. 고추과실이 연화되는 동안 세포벽 pectin을 구성하는 polyuronide는 IAP에서 보다 CBP에서 증가율이 높았는데 이것은 이와 결합한 hemicellulose의 분해에 기인하였고 이 hemicellulose분해물 중에서는 galactose가 가장 많았다. IAP의 개략적인 평균분자량은 성숙 연화하는 동안 60만에서 250만으로 고분자화하였고 CBP는 450만에서 20만으로 저분자화하였는데 CBP저분자화의 주된 원인은 이에 결합된 hemicellulose의 분해에 기인되는 것 같았다.

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