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Modification of pectin in Japanese persimmon fruit during the sun-drying process
- Source :
-
Food Chemistry . Jun2003, Vol. 81 Issue 4, p555. 6p. - Publication Year :
- 2003
-
Abstract
- Cold-water-soluble pectic polysaccharides (CWPs) from fresh and sun-dried Japanese persimmon (Diospyros kaki) were fractionated through DEAE-cellulose (phosphate form) column and in both cases, CWPs were separated into five fractions, CWP1, CWP2, CWP3, CWP4 and CWP5. Each CWP3 was subjected to gel filtration chromatography on a Sepharose CL-6B column. Gel filtration showed that solubilization of pectin as high-molecular-weight polymer into CWP3 and depolymerization of CWP3 occurred during the sun-drying process. CWP3 (fresh persimmon) contained galactose as the predominant neutral sugar, whereas arabinose was the predominant neutral sugar in newly solubilized CWP3. A low-molecular-weight fraction of CWP3 (sun-dried persimmon) represented mainly the rhamnogalacturonan backbone of ‘hairy’ regions. The molecular size distribution of CWP3 was affected due to degradation of side-chains. Loss of arabinose occurred at a slower rate than galactose from CWP3. The results imply a softening-associated modification of Japanese persimmon pectin during the sun-drying process. [Copyright &y& Elsevier]
- Subjects :
- *KAKI persimmon
*SOLAR food drying
Subjects
Details
- Language :
- English
- ISSN :
- 03088146
- Volume :
- 81
- Issue :
- 4
- Database :
- Academic Search Index
- Journal :
- Food Chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 9482034
- Full Text :
- https://doi.org/10.1016/S0308-8146(02)00489-2