Coimbra Manuel A, Cardoso Susana M, Lopes-da-Silva José A
Departamento de Qufmica, Universidade de Aveiro, 3810-193, Aveiro, Portugal.
Top Curr Chem. 2010;294:129-41. doi: 10.1007/128_2010_60.
Cell wall polysaccharides account for nearly one third of olive pomace dry matter produced by the environment friendly biphasic system. These polysaccharides are mainly cellulose, glucuronoxylans, and arabinan-rich pectic polysaccharides, in equivalent proportions. The structural features of pectic polysaccharides are unique concerning the arabinan moiety due to the occurrence of a beta-(1-->5)-terminally-linked arabinose residue. This odd feature tends to disappear with olive ripening and can be used as a diagnostic tool in the evaluation of the stage of ripening of this fruit, as well as a marker for the presence of olive pulp in matrices containing pectic polysaccharides samples. These pectic polysaccharides have the ability to form elastic gels with calcium. The critical gelling calcium and galacturonic acid concentrations are higher than that observed for commercial citrus low-methoxyl pectic material. Nevertheless, they present a syneresis occurring for much higher calcium concentration and, consequently, show a much larger zone in which homogeneous gels are formed. In addition, olive pomace pectic polysaccharides gels are more resistant to temperature than the low-methoxyl pectin/calcium gels. These properties show that olive pomace can be a potential source of gelling pectic material with useful properties for particular applications.
细胞壁多糖占环保双相系统产生的橄榄果渣干物质的近三分之一。这些多糖主要是纤维素、葡糖醛酸木聚糖和富含阿拉伯聚糖的果胶多糖，比例相当。由于存在β-(1→5)-末端连接的阿拉伯糖残基，果胶多糖的阿拉伯聚糖部分的结构特征独特。随着橄榄成熟，这一奇特特征往往会消失，可作为评估该水果成熟阶段的诊断工具，以及含有果胶多糖样品的基质中橄榄果肉存在的标志物。这些果胶多糖能够与钙形成弹性凝胶。临界胶凝钙和半乳糖醛酸浓度高于商业柑橘低甲氧基果胶材料。然而，它们在更高的钙浓度下会出现脱水收缩，因此，形成均匀凝胶的区域要大得多。此外，橄榄果渣果胶多糖凝胶比低甲氧基果胶/钙凝胶更耐温度。这些特性表明，橄榄果渣可能是一种潜在的胶凝果胶材料来源，具有适用于特定应用的有用特性。
