摘要
山楂果实中含有大量的果胶,其果胶溶液的黏度高于同等条件下市售柠檬果胶的黏度。山楂果胶与柠檬果胶黏度不同的主要是由山楂果胶与柠檬果胶中中性糖组分(Hf1、Lf1)的化学组成与化学构造的不同以及山楂果胶中存在而柠檬果胶中不存在的酸性糖组分(Lf2)所引起的。对山楂果胶中中性糖组分Hf1的化学构造特征进行分析的结果表明,Hf1是一种含有Glc(1→3)Xyl与Xyl(1→6)Glc这两种键合样式的Arabinoxyloglucan。
Haw pectin showed much higher viscosity than commercially available lemon pectin. On hydrolysis by purified pecinase, both haw and lemon pectin left the pectinase-resistant fractions （Hf and Lf） in a high molecular weight region. DEAE- Sephadex A-25 column chromatography of the resistant fractions showed three peaks （Hfl, 2, 3） for Hf and two peaks （Lfl, 2） for Lf. Acidic fractions Hf3 and Lf3 were structurally similar to each other, but the neutral fractions Hfl and Lfl were totally different to constitutional sugar. The structural difference of neutral fractions （Hfl and Lfl） and presence/absence of acidic fraction corresponding to Hf2 in the pectin molecule might be related to the viscosity of the pectin. Chemical structural analysis by GC and MS showed that the neutral fraction of Hf is an arabinoxyloglucan containing the linkages of Glc（1 → 3）Xyl and Xyl （1 → 6）Glc.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第1期64-68,共5页
Food Science
基金
天津市科技攻关重点项目(06YFGZNC00300)
天津农学院科研启动基金项目(2005005)
