Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)
- Volume 17 Issue 1
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- Pages.63-68
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- 1988
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
Changes in the Pectic Substance during Maturity of Apple
사과의 성숙에 따른 Pectin질의 변화
- Kim, Yeung-Ji (Dept. of Food Science and Nutrition, Yeungnam Junior College of Technology) ;
- Kim, Chang-Sik (Dept. of Food Technology, Dongguk University)
- Published : 1988.03.31
Abstract
The changes of methoxy content. compositional sugars. degree of esterification (DE) and pectic substances such as LMP (low methoxy pectin), HMP (high methoxy pectin) IAP (ionically associated pectin) and CBP (covalently bounded pectin) of Fuji apple were investigated during maturity. The contents of LMP+HMP and IAP+CBP in alcohol insoluble solid(AIS) were 70% and 20%. respectively. These pectic substances were increased slightly during maturity. The reductions of hexose and uronic acid were Iron 20-50% and from 2-4%, respectively, but the inclosed of pentose was from 1-9% in LMP, HMP, IAP and CBP during maturity of Fuji apple. The galactose was decreased significantly among hexose. Whereas the relative ratio of uronic acid in HMP and CBP was increased.
Fuji 과실의 성숙에 따른 pectin 질의 변화를 조사하기 위하여 LMP (low methoxy pectin), HMP (high methoxy pectin) IAP (ionically associated pectin), CBP (covalently bounded pectin), methoxyl 및 구성당의 함량변화와 DE(degree of esterification)를 조사하였다. 그 결과 LMP+HMP와 IAP+CBP는 AIS(alcohol insoluble solid)의 각각 70%, 22%를 차지하였고 이들 성분은 성숙에 따라 다소 증가하였다. Pectose 질을 구성하는 중성당중 hexose는 LMP, HMP, IAP, CBP 다같이
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