• Title/Summary/Keyword: pectin fraction

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A Study on Pectic Substances of Korean Apple Varieties (한국산 사과의 품종별 펙틴물질들에 관한 연구)

  • 임화재;이혜수
    • Korean journal of food and cookery science
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    • v.2 no.1
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    • pp.65-70
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    • 1986
  • Total pectin content of Korean apple varieties at optimum harvest time was deter-mined by carbazole reaction method and pectin fraction content in each variety was also determined. Properties of pectin extracted ty 2a Sodium hexa metaphesphate were compared with commercial pectin. Among apple varieties, pectin contents varied in the range of 0.26-0.48% on fresh basis and 1.76-4. 0% on dry basis. Ball's was the highest and then high in order of Spur early blaze, Golden delicious, Fuji. , Jonathan. In each pectin fraction, soluble pectin fractions in Rall's was the lowest and in both Spur early blaze and Golden Delicious were highest but insoluble fractions in the latter were lowest. Thub the changes in poetic substances in Spur early blaze and Golden delicious seem to he occurred: during early ripening. In the analysis of properties of isolated pectin, ash, anhydrogalacturonic arid7(AUA) content and methoxyl content were different among apple varieties. Ash and methoxyl content in all isolated pectin were higher and AUA content lower than in commercial pectin. Degree of esterification (DE) in all apple varieties were above 70%.

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Changes in Pectic Substances of Korean Pickled Cucumbers with Different Preparation Methods (담금 방법을 달리한 오이지의 숙성 중 펙틴질의 변화)

  • 장명숙;박미원;박용곤
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.24 no.1
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    • pp.133-140
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    • 1995
  • This investigation was undertaken for the purpose of studying the changes of pectic substances in alcohol insoluble solids(AIS) extracted from cucumbers pickled in salt. The preparation methods were brining the cucumbers in 10% NaCl solution (bolied, method A), 20% NaCl solution(bolied, method B) and 20% NaCl solution(cool to $25^{\circ}C$ after boiling, method C). The composition ratio of hot water soluble pectin(HWSP) in AIS decreased during brining, while that of 0.4% sodium hexametaphosphate soluble pectin(NaSP) increased remarkably. The contents of Ca and Mg in AIS increased regardless of preparation methods used. By DEAE-cellulose chromatography, HWSP from fresh and brined cucumbers were divided into six fracitons. 0.2M peak was the main fraction in fresh cucumber, whereas 0.05M and 0.2M peak were the main fraction in pickled cucumbers. On the other hands, NaSP from fresh and brined cucumbers were divided into five fractions and 0.4M peak was the main fraction. However, the composition ratios of galacturonic acid and neutral sugar of 0.4M fraction in brined cucumbers were higher than those of fresh cucumber.

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Effect of Various Cooking Method on Pectin in Vegetables (여러 가지 조리방법에 따른 펙틴 함량의 변화)

  • Gye, Su-Gyeong
    • Journal of Applied Tourism Food and Beverage Management and Research
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    • v.17 no.2
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    • pp.27-38
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    • 2006
  • The contents and physicochemical properties of fiber in 15 kinds of vegetables being consumed commoly in Korea were investigated, and the effects of various cooking and Kimchi fermentation) on fiber were studied. Contents of total pechin in raw vegetables were 0.89-2.75g/100g, and most were 1-2g/100g, on dry weight basis. Considering each fraction of pectic substances, the content of HWSP of vegetables ranged in 0.33-0.98g/100g, HXSP, 0.29-0.81g/100g and HCLSP, 0.30-1.40g/100g. HCLSP of three pectic fractions showed the greatest variation according to the kinds of vegetables. Every vegetables showed similar contents of three pectic fraction. Cooking decreased total pectin content in all vegetables regardless of cooking methods and the greatest reduction was observed in boiling. Among three pectic fractions, hot water soluble pectin(HWSP) increased, and sodium hexamtaphosphate soluble pectin(HXSP) and HCL soluble pectin(HCLSP) decreased.

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Softening Related Changes in Cell Wall Polysaccharides of Hot Pepper Fruit (고추과실 세포벽 다당류의 연화에 따른 변화)

  • Kim, Soon-Dong;Yoon, Soo-Hong;Kang, Meung-Su;Park, Nam-Sook
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.15 no.2
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    • pp.165-170
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    • 1986
  • 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 $65{\sim}88%$ polyuronide, $4{\sim}29%$ hemicellulose and $0.3{\sim}2.1%$ cellulose. And hemicellulose also contained $8{\sim}13%$ polyuronide and $0.1{\sim}1.1%$ cellulose. The containing ratio of hemicellulose associated with the CBP was higher than IAP. All of the polysaccharides except CF decreased by the turning stage showed softening. The polyuronide made up IAP changed little but, that of the CBP increased during softening owing mainly to decrease of the hemicellulose that was bounded to the CBP and was mostly linked to galactose.

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Softening Related Changes in Cell Wall Polysaccharides of Persimmon (감의 연화와 관련된 세포벽다당류의 변화)

  • Kim, Soon-Dong;Park, Nam-Sook;Kang, Meung-Su
    • Korean Journal of Food Science and Technology
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    • v.18 no.2
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    • pp.158-162
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    • 1986
  • Various cell wall polysaccharides such as ionically associated pectin (IAP), covalently bounded pectin (CBP),4N potassium hydroxide soluble hemicellulosic fraction (HF,) and 0-3N soluble hemicellulosic fraction (HF,) were fractionated from crude cell wall of the fresh and soft persimmon by chemical method. The changesin cell wall polysaccharides were studied by gel filteration chromatography . The content of crude cell wall remarkably decreased in the soft persimmon. The decreasing rates of IAP, CBP and $HF_2$ were 59, 60 and 74%, respectively, while $HF_1$ and cellulose changed only a little during softening. Sugar compositions of IAP and CBP were 72-84% uronic acid, 5-1% hexose and 11-16% pentose, and also the hemicellulose was composed of uronic acid besides hexose and pentose that was hemicellulosic components. The loss rate of pentose in IAP, of hexose in CBP, of hexose and uronic acid in $HF_2$, of pentose in $HF_1$ increased during softening. Though apparent average molecular freight of all polysaccharides shifted from high molecular freight to low molecular weight polymer, the shifting degree of CBP and $HF_2$ was especially remarkable during softening. It is suggested that the severe softening phenomenon of persimmon involved the degradation and dissolution of wall bound-CBP and $HF_2$ which were associated with each other.

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Purification and Partial Characterization of an Acidic Polysaccharide with Complement Fixing Ability from the Stems of Avicennia Marina

  • Fang, Xubo;Jiang, Bo;Wang, Xiaolan
    • BMB Reports
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    • v.39 no.5
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    • pp.546-555
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    • 2006
  • An acidic polysaccharide fraction that had high anti-complementary activity was isolated from the stems of Grey Mangrove in 0.15% yield. The final fractions was designated HAM-3-IIb-II. The polysaccharide fraction appeared to be homogenous by high performance size exclusion chromatography with an estimated molecular weight of 105 kDa. The isolated polysaccharide is more effective than polysaccharide K (PSK) in its anti-complementary activity at 58 ${\mu}g/ml$ of PSK and 23 ${\mu}g/ml$ of HAM-3-IIb-II that inhibit 50% of complement activity in the complement fixation assay. Structural studies indicated that HAM-3-IIb-II was rich in galacturonic acid along with arabinose, galactose and rhamnose, characterizing a pectin-type polysaccharide, which was also confirmed by FT-IR spectrum. The presence of rich neutral sugar side chains of arabinogalactans may have contributed to the expression of high activity. Traditionally, this mangrove plant is used for medicinal purposes and it appears to have some scientific applications.

Production of Pectolytic Enzymes by Penicillium expansum (Penicillium expansum에 의한 Pectin질(質) 분해효소(分解酵素)의 생산(生産))

  • Kim, Nan-Young;Kim, Kee-Hong;Lee, Chang-Un
    • The Korean Journal of Mycology
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    • v.18 no.1
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    • pp.7-12
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    • 1990
  • Isolates of Penicillium expansum with reduced pathogenicity were arbitrarily selected among benomyl-resistant isolates in order to investigate relationship of their pectolytic enzyme acitivity with pathogenicity. In artificial medium, strongly pathogenic isolate $S_1$ and weakly pathogenic isolate $R_2$ produced considerable amonts of endo-polymethylgalacturonase, endo-polygalacturonase, pectin methyl-trans-eliminase, and polygalacturonate-trans-eliminase. No marked difference in enzyme activities was observed between two isolates. In apple medium, the activities of endo-polymethylgalacturonase and endo-polygalacturonase of isolate $S_1$ were over 6 times higher than those of isolate $R_2$. But pectin methyl-trans-eliminase and polygalacturonate-trans-­eliminase did not show a great difference. Activities of endo-polymethylgalacturonase and endo­polygalacturonase precipitated at 80-95% saturation of ammonium sulfate were highest, and addition of these enzyme solutions increased pathogenicity of weakly pathogenic isolates $R_{1-4}$.

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Effects of Chitosan and Organic Acid Salts on the Shelf-life and Pectin Fraction of Kimchi during Fermentation (키토산과 유기산염 첨가가 배추김치의 저장성과 펙틴분획에 미치는 영향)

  • 이지선;이혜준
    • The Korean Journal of Food And Nutrition
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    • v.13 no.4
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    • pp.319-327
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    • 2000
  • This study was conducted to prolong the edible period of Kimchi by adding chitosan (0.25, 0.5%) and sodium salts of various organic acids(0.01~0.04M citrate, malate, lactate) . The edible period was estimated by measuring changes in pH. titratable acidity(TA), PH/TA ratio, ascorbic acid content and pectin fraction during Kimchi fermentation at 2$0^{\circ}C$. The results were compared by estimating the maturity of Kimchi fermentation. Kimchi with the chitosan showed higher pH and titratable acidity throughout the fermentation period than that without chitosan. The pH decreased during the fermentation in the order of control, 0.25% chitosan, 0.5% chitosan, 0.5% chitosan+Na-citrate, 0.5% chitosan+Na-malate and 0.5% chitosan+Na-lactate. But the titratable acidity increased in the order of control, 0.5% chitosan+Na-malate, 0.25% chitosan. 0.5% chitosan+Na-citrate, 0.5% chitosan and 0.5% chitosan+Na-lactate. The PH/TA ratio decreased in the order of control, 0.25% chitosan, 0.5% chitosan+Na-malate, 0.5% chitosan, 0.5% chitosan+Na-citrate and 0.5% chitosan+Na-lactate. Ascorbic acid content in Kimchi was the highest at the 3rd day and then decreased during fermentation. Ascorbic acid content in Kimchi containing 0.5% chitosan and organic acid salts was higher than others. Alcohol insoluble solids( AIS ) in Kimchi decreased during fermentation in the order of control, 0.25% chitosan, 0.5% chitosan, 0.5% chitosan+Na-palate. 7.5% chitosan+Na-lactate and 0.5% chitosan+Na-citrate. During fermentation, hot water soluble pectin (HWSP) of control increased, whereas HCI soluble pectin (HCISP) decreased. By addition of chitosan, however, the results became reverse. Chitosan addition appeared to be effective in improving preservation quality of Kimchi during fermention. The edible period become extended by using chitosan plus organic acids instead of using chitosan only. Overall. addition of 0.5% chitosan+Na-lactate seemed most effective in prolonging the edible periods during Kimchi fermentation.

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Changes of Sugar Components in Cell Wall Polysaccharides from Tomato Fruits during Ripening (토마토 과실의 성숙중 세포벽 구성다당류의 변화)

  • Mun, Gwang-Deok;Cheon, Seong-Ho;Kim, Jong-Guk
    • Food Science and Preservation
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    • v.3 no.2
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    • pp.113-120
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    • 1996
  • This study was conducted to understand the characteristics of fruit softening during ripening which causes deep loses in quality of horticultural products during storage and marketing process after harvest. The changes of cell wall components during ripening was investigated. The climacteric rise was between 42 and 49 days after anthesis and then decreased. Ethylene evolution was similar to respiration. The hardness of fruit decreased markedly at this climacteric period and significances of textural parameters among the ripening periods were recognized but the significance between 50 and 55 days after anthesis was not. Sugar components of cell wall polysaccharides were uronic acid, galactose, glucose, arabinose, xylose, rhamnose, mannose and fucose. The contents of arabinose and mannose in alcohol-insoluble solids fraction increased, but other sugars were not changed. In cell wall fraction, the contents of uronic acid, galactose, glucose and arabinose were comparatively high, but galactose, arabinose and ironic acid were decreased markedly during ripening. ironic acid occupied above 75% of total monosaccharide in pectin fraction and decreased markedly during ripening. In acid-soluble hemicellulose fraction, the contents of uronic acid, glucose, galactose and rhamnose were high and they decreased from 50 days after anthesis. The contents of glucose and xylose were high in a alkali-soluble hemicellulose fraction and they decreased markedly at 55days after anthesis.

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Production of Monoclonal Antibodies Specific to Korean Mistletoe pectin (KML-C) and Their Characterization (한국산 겨우살이 렉틴 (KML-C)에 대한 단일크론항체의 생산과 특성)

  • 윤택준;유영춘;강태봉;김성훈;김갑수
    • YAKHAK HOEJI
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    • v.45 no.2
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    • pp.180-189
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    • 2001
  • We have reported that water-extracted Korean mistletoe (KM-110) had various biological activities such as antitumor and immunomodulatory activity, and the pectin fraction (KML-C) of the extract was one of major factors related to its biological functions. In this paper, we produced murine monoclonal antibody (mAb) against KML-C. The cAbs obtained were largely classified into two groups according to specificity to KML-C and ML-I, a pectin from European mistletoe. One group mAbs (9H7-D10 and 3C2-lH4) strongly reacted with KML-C, but not ML-I. In contrast, another group cAbs (8Bll-2C5, BE12-3E9 and 5E10-Fl) reacted with both KML-C and ML-1. The subisotypes of these mobs were shown to be IgGl (9H7-lD10, 3C2-lH4 and 8Bll-2C5) or IgM (8E12-3E9 and 5E10-Fl). To develop an assay system for determination of the amount of KML-C, we established the sandwich ELISA (enzyme-linked immunosorbent assay) method using these mAbs and horse radish peroxidase (HRP)-labelled cAbs. In various combinations of the cAbs for coated antibody and detection antibody, the sandwich ELISA quantitatively detected KML-C, showing the detection limit ranging from 7-5,000 ng/ml. Especially reproducibility (C.V) of the sandwich ELISA, in which 8E12-3E9 was used for coating antibody and 8Bll-2C5-HRP for detection antibody, was 4.59-5.83 in intra assay, and 3.9-9.4 in inter assay.

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