Fractionation and Characterization of Haw Pectin

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  • LI Tuoping
    The United Graduate School of Agricultural Science, Gifu University
  • YAMAUCHI Ryo
    Department of Food Science , Gifu University
  • KATO Koji
    Department of Food Science , Gifu University

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Other Title
  • サンザシペクチンの分画とその性状
  • サンザシペクチン ノ ブンカク ト ソノ セイジョウ

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Haw and lemon pectins gave mainly two fractions (C1, C2 from haw and Li, L2 from lemon) by DEAE-Sephadex A-50 column chromatography. One (C2, L2) showed higher viscosity than the other (C1, L1). On hydrolysis by purified pectinase, the fractions of C2 and L2 were completely hydrolyzed, while the fractions of Ci and L1 left pectinase-resistant fractions (C1-1 and L1-1) in a high molecular weight region. DEAE-Sephadex A-25 column chromatography of the resistant fractions showed three peaks (C1-1-A, -B, -C) for Ci-i and two peaks (L1-1-A, -C) for L1-1. Acidic fractions C1-1-C and L1-1-C were structurally similar to each other, but neutral fractions, C1-1-A and L1-1-A were totally different in constitutional sugar. The structural difference of neutral fractions (C1-1-A and L1-1-A) and presence/absence of acidic fraction corresponding to C1-1-B in the pectin molecule may be related to the viscosity of the pectins.

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