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Fractionation and characterization of sodium carbonate-soluble fractions of cell wall pectic polysaccharides involved in the rapid mealiness of 'Hongjiangjun' apple fruit

文献类型： 外文期刊

作者： Li, Shihao 1 ; Li, Qianqian 1 ; Qu, Guiqin 1 ; Cao, Jiankang 1 ; Jiang, Weibo 1 ;

作者机构： 1.China Agr Univ, Coll Food Sci & Nutr Engn, 17 Qinghuadonglu Rd, Beijing 100083, Peoples R China

2.Beijing Acad Agr & Forestry Sci, Inst Qual Stand & Testing Technol, Beijing 100097, Peoples R China

关键词： Apples; Mealiness; Pectin; Galactose; Nuclear magnetic resonance

期刊名称：FOOD CHEMISTRY （ 影响因子：8.5； 五年影响因子：8.2 ）

ISSN： 0308-8146

年卷期： 2024 年 455 卷

页码：

收录情况： SCI

摘要： Apple flesh tends to turn mealy and textural deterioration commonly occurs during storage. The comparative investigation of three sub-fractions separated from sodium carbonate -soluble pectin (SSP) of 'Hongjiangjun ' apples between crisp and mealy stages was performed to unveil the textural alterations related to mealiness. In situ immunofluorescence labelling showed that galactans declined in parenchyma cell walls during the fruit mealiness. FTIR analysis, monosaccharide compositions and structural polymers configurated that loss of rhammogalacturonan-I (RG-I) from SSP sub-fragments (S - C0.0-P and S -M0.0 -P) might be closely involved in the mealiness. The NMR spectroscopy revealed that loss of the substituted galactans from alpha-Rha p residues repeat unit in S - C0.0-P constituting RG-I in crisp stage that subsequently converted to S -M0.0 -P in mealy stage might be closely associated with the modifications of pectin in cell walls during mealiness. These findings provided novel evidence for understanding the underlying modifications of SSP polymers during the mealiness of 'Hongjiangjun ' apples.

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