pH值、温度和金属离子对endo-PG降解香蕉果胶多糖的影响
从香蕉果肉中分离出水溶性果胶多糖(WSP)和酸溶性果胶多糖(ASP),探讨了pH值、温度、金属离子对内切多聚半乳糖醛酸酶(endo-PG)降解果胶多糖的影响。结果表明,pH 3.7~4.6较适于endoPG的作用。在相同pH值下,endo-PG对WSP的降解效应随香蕉果实的成熟逐渐增强,而对ASP则逐渐减弱;在20~40℃内,温度越高,endo-PG对WSP和ASP的降解作用越强。Ca2+、Cu2+、Mg2+和Fe3+可显著抑制endo-PG对果胶多糖的降解;而Fe2+和Mn2+则起显著的促进作用。pH值、温度、金属离子等共同调控了endo-PG对果胶多糖的降解作用。...
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creator | 程桂平 段学武 蒋跃明 何生根 万小荣 |
description | 从香蕉果肉中分离出水溶性果胶多糖(WSP)和酸溶性果胶多糖(ASP),探讨了pH值、温度、金属离子对内切多聚半乳糖醛酸酶(endo-PG)降解果胶多糖的影响。结果表明,pH 3.7~4.6较适于endoPG的作用。在相同pH值下,endo-PG对WSP的降解效应随香蕉果实的成熟逐渐增强,而对ASP则逐渐减弱;在20~40℃内,温度越高,endo-PG对WSP和ASP的降解作用越强。Ca2+、Cu2+、Mg2+和Fe3+可显著抑制endo-PG对果胶多糖的降解;而Fe2+和Mn2+则起显著的促进作用。pH值、温度、金属离子等共同调控了endo-PG对果胶多糖的降解作用。 |
doi_str_mv | 10.3969/j.issn.1005-3395.2010.01.004 |
format | Article |
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subjects | 内切多聚半乳糖醛酸酶(endo-PG) 果胶多糖 降解 香蕉 |
title | pH值、温度和金属离子对endo-PG降解香蕉果胶多糖的影响 |
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