Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)
- Volume 14 Issue 2
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- Pages.157-163
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- 1985
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
Ripening Related Changes in Hot Pepper Fruit Cell Walls Structural Alterations of Cell Wall Polysaccharides and Separation of Galactosidase Isozymes
고추의 성숙에 따른 세포벽 다당류의 변화와 ${\beta}-Galactosidase$ Isozymes의 분리
- Kim, Soon-Dong (Department of Food Science and Technology, Hyosung Women's University) ;
- Kang, Meung-Su (Department of Food and Nutrition, Hyosung Women's University) ;
- Kim, Kwang-Soo (Department of Food and Nutrition, Yeungnam University)
- Published : 1985.05.30
Abstract
Various cell wall polysaccharides and related enzyme activities in hot pepper fruit were determined at different stages of maturity. The uronic acid content of cell walls decreased between immature green and turning stage fruit and then increased by red ripe stage. In contrast, cellulose content of cell walls changed only a little during ripening. Total neutal sugar content of cell wall material decreased 50% and galactose content of the walls decreased about 80% by the turning stage. Polygalacturonase and
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