温州ミカンのペクチンの性状と機能　Ｉ　　温州ミカンのペクチンの性状

DOI Web Site

書誌事項

タイトル別名
  • Studies on the properties and functions on pectin in Satsuma mandarin fruits (Citrus unshiu Marc.). Part I. Properties of pectin in Satsuma mandarin fruits (Citrus unshiu Marc.).
  • ウンシュウ ミカン ノ ペクチン ノ セイジョウ
  • Studies on the Properties and Functions on Pectin in Satsuma Mandarin Fruits (<I>Citrus unshiu</I> Marc.) Part I
  • 温州ミカンのペクチンの性状と機能 (第1報)

この論文をさがす

説明

Chemical properties of pectic substances in satsuma mandarin fruits (Citrus unshiu Marc.) were studied in relation to maturation period, strains and component parts of the fruits. Hydrochloric acid-soluble pectin (HSP) content was 15-25% in alcohol insoluble solids (AIS) basis in all samples. HSP was major fraction among water-soluble pectin (WSP), ammonium oxalate-soluble pectin (ASP), HSP and sodium hydroxide-soluble pectin (SSP). ASP was minor fraction in each component part except for flavedo part. Pectin content in satsuma mandarin fruits was characterized that HSP was major fraction in soluble pectin for any component part of the fruits. Anhydrogalacturonic acid content in pectin prepared from AIS was the highest in flavedo part and the lowest in juice sac part. Neutral sugar content was 8-11% of acidic polysaccharide fraction in pectin, about 50% of which was arabinose. The ratio of other neutral sugars was almost decreesed in following order: galactose, glucose, rhamnose, mannose, ribose and xylose. Degree of esterification of the prepared pectin was the highest (70-80%) in membrane part and the lowest (50-55%) in flavedo part. On the content of soluble pectins in the fruits and uronic acid content, the ratio of neutral sugars, and degree of esterification of pectin prepared from AIS, no clear difference among maturation period or strains was obtained.

収録刊行物

詳細情報 詳細情報について

問題の指摘

ページトップへ