首页|猕猴桃软化过程中细胞壁修饰酶活性与果胶理化特性

猕猴桃软化过程中细胞壁修饰酶活性与果胶理化特性

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  • 国家科技期刊平台
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为探究低温贮藏过程中猕猴桃果实细胞壁修饰酶活力和细胞壁果胶多糖理化特性的变化规律,本实验以不同贮藏时期的'亚特'猕猴桃果实为研究对象,测定果肉硬度和果实中多聚半乳糖醛酸酶(polygalacturonase,PG)、果胶甲酯酶(pectin methylesterase,PME)、果胶裂解酶(pectate lyases,PL)以及β-半乳糖苷酶(β-D-galaetosidase,β-Gal)等细胞壁修饰酶的活力.同时,分离得到3 种细胞壁果胶多糖组分(水溶性多糖(water soluble polysaccharide,WSP)、反式-1,2-环己烷二胺四乙酸(trans-1,2-cyclohexanediaminetetraacetic acid,CDTA)溶性多糖(CDTA-soluble polysaccharide,CSP)和Na2CO3溶性多糖(Na2CO3-soluble polysaccharide,NSP)),并对其理化性质进行研究.结果表明:猕猴桃果实的软化模式为"快速-缓慢"两段式.PG活力在贮藏10d时出现最大值(670.76 U/mg);PL和PME活力在贮藏5d内增长幅度最大,分别增加至3.41 U/mg和9.17 U/mg.贮藏期间β-Gal的活力持续上升,与果实硬度呈极显著负相关(r=-0.888).WSP、CSP和NSP的果胶含量随着贮藏时间的延长显著增加.高效凝胶渗透色谱结果表明贮藏期间WSP的重均分子质量呈逐渐增大趋势;CSP的重均分子质量先减小后增加;NSP的重均分子质量逐渐减小.扫描电子显微镜下观察到WSP在贮藏过程中面积减小且层叠度增大,CSP在贮藏15d后呈柔软薄纱状,NSP团簇状堆积逐渐分散,碎屑增多.本研究可为猕猴桃果实软化机制的阐明提供一定参考.
Variations in Cell Wall-Modifying Enzyme Activities and Physicochemical Properties of Pectin in Kiwifruit during Postharvest Softening
In this study,we monitored changes in fruit hardness,cell wall-modifying enzyme activities such as polygalacturonase(PG),pectin methylesterase(PME),pectin lyases(PL)and β-galactosidase(β-Gal),and physiochemical properties of three cell wall polysaccharides including water soluble polysaccharide(WSP),trans-1,2-cyclohexanediaminetetraacetic acid(CDTA)-soluble polysaccharide(CSP)and Na2CO3-soluble polysaccharide(NSP)in'Yate'kiwifruits during postharvest cold storage.Results showed that postharvest kiwifruits went through a'fast-slow'softening process.PG activity showed a maximum value of 670.76 U/mg after 10 days of storage.PL and PME activities showed a maximum increase over the first five days of storage,reaching up to 3.41 and 9.17 U/mg,respectively.Particularly,β-Gal activity continuously increased during storage and showed a negative correlation with fruit hardness(r =-0.888).The pectin contents of WSP,CSP and NSP increased significantly with storage time.Moreover,the results of high performance gel permeation chromatography(GPC)showed that the weight average molecular mass of WSP increased,that of CSP initially decreased and then increased,and that of NSP gradually decreased during storage.Furthermore,a decrease in the area and an increase in the lamellarity of WSP were observed by scanning electron microscopy(SEM),whereas CSP was found to be soft and muslin-like after 15 days of storage,and the cluster-like accumulation of NSP was gradually dispersed with more debris being observed.These results may provide a solid theoretical basis for elucidating the exact mechanism of kiwifruit softening.

kiwifruitfruit softeningpectincell wall-modifying enzymesstructural characterization

古佩娴、刘声鹏、黄超、陈云、胡勇、吴小勇、胡坤、伍芳芳

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广东药科大学公共卫生学院,广东 广州 510220

广东药科大学食品科学学院,广东 中山 528458

猕猴桃 果实软化 果胶 细胞壁修饰酶 结构表征

广东省普通高校青年创新人才项目广东省普通高校青年创新人才项目广州市科技计划项目广东药科大学大学生创新创业训练计划项目广东药科大学大学生创新创业训练计划项目中山市科技计划项目

2021KQNCX0352021ZDZX40012021020208522022105730512023105730322020B2068

2023

10.7506/spkx1002-6630-20221107-073

食品科学
北京食品科学研究院

食品科学

CSTPCDCSCD北大核心
影响因子：1.327
ISSN：1002-6630
年,卷(期)：2023.44(21)
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