Olive Fruit Cell Wall: Degradation of Cellulosic and Hemicellulosic Polysaccharides during Ripening

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• 作者：Ana Jimé ; nez ; Roc&iacute ; o Rodr&iacute ; guez ; Ignacio Ferná ; ndez-Caro ; Rafael Guillé ; n ; Juan Ferná ; ndez-Bolañ ; os ; and Antonia Heredia
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2001
• 出版时间：April 2001
• 年：2001
• 卷：49
• 期：4
• 页码：2008 - 2013
• 全文大小：78K
• 年卷期：v.49,no.4(April 2001)
• ISSN：1520-5118

文摘

Cellulose and hemicelluloses obtained from the cell walls of partially depectinated olives have beenstudied at three stages of ripening (green, cherry, and black). Hemicelluloses were fractionatedinto two groups, the amounts of which diminished during ripening: those soluble in 4% KOHdiminished between the cherry and black stages, whereas those soluble in 24% KOH did so betweenthe green and cherry stages. Arabinoxylans, xyloglucans, and homo- and/or rhamnogalacturonansto a lesser extent were present in these fractions. After ion exchange and size exclusionchromatographies, decreases in the molecular weights of hemicelluloses, mainly in the neutralfractions, were observed. The amount of cellulose also decreased, but at the second stage of theripening process. Approximately 2 mg/fruit of glucose was lost from cellulose, and the amount ofuronic acids increased (0.23 mg/fruit).Keywords: Cell wall; cellulose; hemicellulose; olives; ripening