バナナ果実の追熟に伴うオキザレートの分解形態

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タイトル別名
  • Changes of Oxalates in Banana Fruits During Ripening
  • バナナ カジツ ノ ツイジュク ニ トモナウ oxalate ノ ブンカイ ケ

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This paper describes some behavior of incorporated oxalate into pulp-homogenate.<BR>Radioactivity of alcoholic extraction from green banana homogenate which was administrated sodium oxalate-14C gradually decreased. On the other hand, radioactivity of the extraction from yellow banana homogenate disappeared within short time.<BR>Most of the radioactivity remained in anionic fraction and a small amount of radioactivity was found in cationic and neutral fraction. Distribution of radioactivity on silica gel chromatogram from green banana showed rapid disappearance of oxalate and corresponding increase of a acidic fraction that was eluted with 2N formic acid, while yellow banana did not show such phenomena.<BR>Decarboxylation of oxalate by yellow banana was mainly due to subcellular particles. Relatively high activity of decarboxylation was obtained between pH 2.5 to 5.5 with optimum pH at 3.2.<BR>Stoichiometric observation of decarboxylation of oxalate showed one volume of carbon dioxide evolution and a half of oxygen absorption. The fact indicates that the enzyme in banana pulp was oxalate oxidase (EC. 1. 2. 3. 4).

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