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pH值、温度和金属离子对endo-PG降解香蕉果胶多糖的影响
引用本文:程桂平,段学武,蒋跃明,何生根,万小荣.pH值、温度和金属离子对endo-PG降解香蕉果胶多糖的影响[J].热带亚热带植物学报,2010,18(1):21-26.
作者姓名:程桂平  段学武  蒋跃明  何生根  万小荣
作者单位:1. 仲恺农业工程学院生命科学学院,广州,510225
2. 中国科学院华南植物园,广州,510650
基金项目:国家杰出青年科学基金项目,广东省联合基金项目,仲恺农业工程学院引进优秀人才科研启动基金项目,国家自然科学基金项目 
摘    要: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endo-PG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.Cd~(2+)、Cu~(2+)、Mg~(2+)和Fe~(3+)可显著抑制endo-PG对果胶多糖的降解;而Fe~(2+)和Mn~(2+)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.

关 键 词:内切多聚半乳糖醛酸酶(endo-PG)  香蕉  果胶多糖  降解
收稿时间:4/8/2009 12:00:00 AM
修稿时间:2009/9/11 0:00:00

Effects of pH, Temperatures and Metal Ions on the Degradation of Banana Pectin Polysaccharides by Polygalcturonase
CHENG Gui-ping,DUAN Xue-wu,JIANG Yue-ming,HE Sheng-gen and WAN Xiao-rong.Effects of pH, Temperatures and Metal Ions on the Degradation of Banana Pectin Polysaccharides by Polygalcturonase[J].Journal of Tropical and Subtropical Botany,2010,18(1):21-26.
Authors:CHENG Gui-ping  DUAN Xue-wu  JIANG Yue-ming  HE Sheng-gen and WAN Xiao-rong
Institution:CHENG Gui-ping1,DUAN Xue-wu2,JIANG Yue-ming2,HE Sheng-gen1,WAN Xiao-rong1(1.College of Life Sciences,Zhongkai University of Agriculture , Engineering,Guangzhou 510225,China,2.South China Botanical Garden,Chinese Academy of Sciences,Guangzhou 510650,China)
Abstract:Water-soluble pectin(WSP)and acid-soluble pectin(ASP)polysaccharides were isolated from pulp of banana at different mature stages,and then the effects of pH,temperatures and metal ions on the degradation of WSP and ASP caused by endopolygalcturonase(endo-PG)were studied.The results showed that the optimum pH of endo-PG was from 3.7 to 4.6.At the same pH,the degradation of WSP by endo-PG increased with banana maturity,but that of ASP decreased.The degradation of WSP and ASP by endo-PG increased with the temp...
Keywords:Endopolygalcturonase (endo-PG)  Banana  Pectin polysaccharide  Degradation
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