Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)
- Volume 26 Issue 2
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- Pages.180-185
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- 1997
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
Changes in Polygalacturonase during Softening of Persimmon and Jujube Fruits
감과 대추의 연화중 Polygalacturonase의 변화
- Seo, Chi-Hyeong (Dept. of Food and Nutrition, Yeungnam University) ;
- Shin, Seung-Ryeul (Dept. of Food Science, Kyungsan University) ;
- Jeung, Yong-Jin (Dept. of Traditional Fermented Food, Dongkuk Junior College) ;
- Kim, Kwang-Soo (Dept. of Food and Nutrition, Yeungnam University)
- Published : 1997.04.01
Abstract
This work was carried out to investigate change of polygalacturonase activities and polygalacturonase patterns by gel filtration chromatography during softening of persimmon and jujube fruits. During softening of two kinds of fruit, polygalacturonase activities of water-soluble and salt-soluble proteins were increased, but that of cell wall-bound proteins was decreased. In water-soluble and salt-soluble proteins of persimmon fruits, two peaks of polygalacturonase activity were separated in mature stages, but one peak in soft stages. During softening of those fruits, the peaks of polygalacturonase activity in water-soluble and salt-soluble proteins appeared on the same fraction with the peaks of polygalacturonase activity in cell wall-bound proteins.
과실의 연화중에 단백질과 polygalacturonase의 변화에 대해 연구하고자 감과 대추에서 용해성 에 따라 추출한수용성 단백질, 염가용성 단백질 및 세포벽 단백질중의 polygalacturonase 활성 변화와 polygalacturonase pattern 변화를 조사하였다. 감과 대추의 연화 동안에 polygalacturonase 활성은 수용성 단백질과 염가용성 단백질분획에서는 증가하였고, 세포벽 단백질분획에서는 다소 감소하는 경향을 보였다. 완숙감의 수용성 단백질과 염가용성 단백질을 gel filtration한 경우 polygalacturonase는 두 단백질 모두 fraction No.