番木瓜在成熟过程中水溶性多糖的结构变化。
The structure changes of water-soluble polysaccharides in papaya during ripening.
机构信息
Key Laboratory of Plant Resources Conservation and Sustainable Utilization, Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China; College of Life Sciences, University of Chinese Academy of Sciences, Beijing 100049, China.
Key Laboratory of Plant Resources Conservation and Sustainable Utilization, Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China.
出版信息
Int J Biol Macromol. 2018 Aug;115:152-156. doi: 10.1016/j.ijbiomac.2018.04.059. Epub 2018 Apr 11.
Papaya is a fruit mainly grown in tropical and subtropical regions. The structural changes of polysaccharides are highly involved in the organoleptic property change of papaya. However, it remains unclear how the structure characteristics of water-soluble polysaccharides are changed during postharvest ripening. It is interesting to work on this topic. In this work, the dominant water-soluble polysaccharide in papaya was purified. It was identified to be α-(1→4)-D-galacturonan by NMR. It remained stable during postharvest ripening. β-(1→4)-D-galactan was only detected in fully green papaya. Once the postharvest ripening initiated, this polysaccharide was rapidly degraded. There were no significant differences in the structure changes of water-soluble polysaccharides for the naturally ripening papaya and ethylene-treated papaya. These results extended the understanding about the relationship between polysaccharide structure and papaya ripening during postharvest storage.
木瓜是一种主要生长在热带和亚热带地区的水果。多糖的结构变化高度参与了木瓜的感官性质变化。然而，在采后成熟过程中，水溶性多糖的结构特征是如何变化的，目前仍不清楚。研究这个课题很有趣。在这项工作中，木瓜中主要的水溶性多糖被纯化。通过 NMR 鉴定，它是 α-(1→4)-D-半乳糖醛酸聚糖。在采后成熟过程中，它保持稳定。β-(1→4)-D-半乳糖仅在完全绿色木瓜中检测到。一旦采后成熟开始，这种多糖就会迅速降解。自然成熟的木瓜和乙烯处理的木瓜的水溶性多糖结构变化没有显著差异。这些结果扩展了对多糖结构与采后贮藏过程中木瓜成熟之间关系的认识。
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