不同品种苹果果胶含量及结构差异分析
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摘要
【目的】比较分析不同品种苹果原料果胶结构的差异性,为品种识别提供帮助,为苹果相关产品的加工以及苹果副产物的利用提供理论数据基础。【方法】以来自全国7个产区的14个品种20份苹果样品为研究对象,由每份苹果的细胞壁物质(alcohol-insoluble residue,AIR)提取3种类型果胶:水溶性果胶(water-soluble pectin,WSP)、螯合性果胶(CDTA-soluble pectin,CSP)及碱溶性果胶(Na2CO3-soluble pectin,NSP),研究分析果胶的半乳糖醛酸(galacturonic acid,GalA)含量、酯化度、重均分子量(weight-average molar mass,Mw)、中性糖含量以及结构官能团,并进行主成分分析以及热图分析。【结果】不同品种苹果样本间果胶特性存在一定差异性。3种类型果胶含量以NSP半乳糖醛酸含量最多,WSP次之,CSP含量最少,最富含果胶含量的苹果品种是‘澳洲青苹’(215.75 mg GalA·g-1 AIR),产自不同地区的‘富士’(栖霞、新疆、青岛‘烟6’、河北‘三优’)苹果的各果胶半乳糖醛酸含量有着较大的差异;‘秋锦’的WSP甲酯化度最高,CSP的甲酯化度偏高,且大多数为高酯化度果胶;WSP的乙酰化度均在3.5%以下;WSP的Mw在各品种苹果间差异性最为显著,辽宁‘华月’WSP的Mw最高;‘红将军’WSP的Mw/Mn高于其他品种,但其CSP的Mw/Mn低于其他品种;Mw/Mn在3种类型果胶间差异性较小;中性糖含量组成均以鼠李糖、阿拉伯糖、半乳糖3种单糖居多,岩藻糖、木糖、甘露糖呈微量状态,葡萄糖存在居多的原因可能是在果胶的提取过程中,有可溶性淀粉、糊精或低聚糖混杂;各果胶以同型聚半乳糖醛酸和鼠李聚半乳糖醛酸II型结构为主,且果胶侧链较多;主成分分析得出苹果样本间的主要差异性指标为WSP的半乳糖含量、阿拉伯糖含量、岩藻糖含量以及CSP的半乳糖含量、鼠李糖含量、中性糖比率(鼠李糖与半乳糖醛酸含量的比值)。【结论】不同品种苹果原料中3种类型果胶的含量及其结构存在一定的差异性,具有父本、母本等基因杂交关系的苹果品种的果胶结构特点间存在关联性,研究可为苹果育种与种植结构调整提供理论支持。
【Objective】The differences in pectin structure of different apple raw materials were compared and analyzed to give assistance for variety identification, so as to provide theoretical data basis for the processing of apple-related products and the utilization of apple by-products. 【Method】Twenty apple samples of fourteen cultivars from seven producing areas in China were researched. Three types of pectin were extracted from the alcohol-insoluble residue(AIR) of each apple, including water-soluble pectin(WSP), CDTA-soluble pectin(CSP) and Na2 CO3-soluble pectin(NSP). The galacturonic acid(GalA) content, esterification degree, weight-average molar mass(Mw), neutral sugar content, and structural functional groups of pectin were analyzed, then the principal component analysis(PCA) and heat map analysis were performed. 【Result】The results showed that the content and structure of pectin were different in varying degrees. Among the three types of pectin, the content of NSP was the highest(determined with GalA as standard), followed by WSP and CSP. The most pectin-rich apple variety was the Granny Smith(215.75 mg GalA·g-1 AIR). Fuji(Qixia, Xinjiang, Yan6-Qingdao and Hebei) from different regions had great differences in the contents of galacturonic acid. The DM of Qiujin was the highest among the WSP of various varieties of apples. CSP had relatively higher DM and the most of them were high DM pectin. The degree of acetylation of WSPs were all below 3.5%. The Mw of WSP was the most significant one among all apple varieties. The Mw of Huayue's WSP showed the highest value. The Mw/Mn of Hongjiangjun's WSP was the highest, but the Mw/Mn of Hongjiangjun's CSP was the lowest one. Mw/Mn had a small difference between the three types of pectin. Through the heatmap analysis, Rhamnose(Rha), arabinose(Ara) and galactose(Gal) were three main neutral sugars, and fucose(Fuc), xylose(Xyl) and mannose(Man) were in trace amount. The reason for plenty of glucose might be due to the presence of soluble starch, dextrin or oligosaccharides during the extraction of pectin. The pectin structure mainly consisted of homogalacturonan and rhamnogalacturonan-II. The PCA showed that the main differential indexes of different apple cultivars were WSP-Gal, WSP-Ara, CSP-Gal, CSP-Rha, WSP-Fuc and CSP-Rha/GalA.【Conclusion】There were certain differences among the content and structure of three types of pectin from various apple cultivars. Which were related to the pectin structural characteristics of apple varieties with parental and maternal crosses. The study could provide a theoretical support for the structural adjustment of apple breeding and planting.
【Objective】The differences in pectin structure of different apple raw materials were compared and analyzed to give assistance for variety identification, so as to provide theoretical data basis for the processing of apple-related products and the utilization of apple by-products. 【Method】Twenty apple samples of fourteen cultivars from seven producing areas in China were researched. Three types of pectin were extracted from the alcohol-insoluble residue(AIR) of each apple, including water-soluble pectin(WSP), CDTA-soluble pectin(CSP) and Na2 CO3-soluble pectin(NSP). The galacturonic acid(GalA) content, esterification degree, weight-average molar mass(Mw), neutral sugar content, and structural functional groups of pectin were analyzed, then the principal component analysis(PCA) and heat map analysis were performed. 【Result】The results showed that the content and structure of pectin were different in varying degrees. Among the three types of pectin, the content of NSP was the highest(determined with GalA as standard), followed by WSP and CSP. The most pectin-rich apple variety was the Granny Smith(215.75 mg GalA·g-1 AIR). Fuji(Qixia, Xinjiang, Yan6-Qingdao and Hebei) from different regions had great differences in the contents of galacturonic acid. The DM of Qiujin was the highest among the WSP of various varieties of apples. CSP had relatively higher DM and the most of them were high DM pectin. The degree of acetylation of WSPs were all below 3.5%. The Mw of WSP was the most significant one among all apple varieties. The Mw of Huayue's WSP showed the highest value. The Mw/Mn of Hongjiangjun's WSP was the highest, but the Mw/Mn of Hongjiangjun's CSP was the lowest one. Mw/Mn had a small difference between the three types of pectin. Through the heatmap analysis, Rhamnose(Rha), arabinose(Ara) and galactose(Gal) were three main neutral sugars, and fucose(Fuc), xylose(Xyl) and mannose(Man) were in trace amount. The reason for plenty of glucose might be due to the presence of soluble starch, dextrin or oligosaccharides during the extraction of pectin. The pectin structure mainly consisted of homogalacturonan and rhamnogalacturonan-II. The PCA showed that the main differential indexes of different apple cultivars were WSP-Gal, WSP-Ara, CSP-Gal, CSP-Rha, WSP-Fuc and CSP-Rha/GalA.【Conclusion】There were certain differences among the content and structure of three types of pectin from various apple cultivars. Which were related to the pectin structural characteristics of apple varieties with parental and maternal crosses. The study could provide a theoretical support for the structural adjustment of apple breeding and planting.
引文
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[2]程存刚,赵德英,宣景宏.对我国苹果品种发展的几点建议.北方果树,2015(3):52-53..CHENG C G,ZHAO D Y,XUAN J H.Suggestions on the development of apple varieties in China.Northern Fruits,2015(3):52-53.(in Chinese)
[3]VAN BUREN J P.The chemistry of texture in fruits and vegetables.Journal of Texture Studies,2010,10(1):1-23.
[4]肖敏.不同糖渗透处理和干燥方式对苹果脆片质构品质形成影响的研究[D].北京:中国农业科学院,2017.XIAO M.Study on effects of osmotic dehydration with different saccharides arid drying methods on texture of dried apple chips[D].Beijing:Chinese Academy of Agricultural Sciences,2017.(in Chinese)
[5]ZHANG F S,DONG P,FENG L,CHEN F,WU J H,LIAO X J,HU XS.Textural changes of yellow peach in pouches processed by high hydrostatic pressure and thermal processing during storage.Food&Bioprocess Technology,2012,5(8):3170-3180.
[6]于铭章.果胶对山楂加工的影响.河北林果研究,2009,24(3):309-310.YU M Z.The effects of pectin on hawthorn processing.Hebei Journal of Forestry&Orchard Research,2009,24(3):309-310.(in Chinese)
[7]SHOMER I,YEFREMOV T,MERIN U.Involvement of proteins in cloud instability of shamouti orange[Citrus sinensis(L.)Osbeck]juice.Journal of Agricultural and Food Chemistry,1999,47(7):2623-2631.
[8]YEMENICIOGLOU A.Claud stabilization of naturally cloudy apple juices by heat treatments.Fruit Processing:Journal for the Fruit Processing and Juice Producing European and Overseas Industry,2000,10(7):278-282.
[9]孟陆丽,程谦伟,易弋,熊炬.果胶酶对百香果醋澄清作用的研究.中国酿造,2009,28(12):78-80.MENG L L,CHENG Q W,YI G,XIONG J.Effect of pectinase on clarification of passion fruit vinegar.China Brewing,2009,28(12):78-80.(in Chinese)
[10]WANG X,CHEN Q R,LüX.Pectin extracted from apple pomace and citrus peel by subcritical water.Food Hydrocolloids,2014,38(3):129-137.
[11]ZHANG W B,XU P,ZHANG H.Pectin in cancer therapy:A review.Trends in Food Science&Technology,2015,44(2):258-271.
[12]OTLES S,OZGOZ S.Health effects of dietary fiber.Acta Scientiarum Polonorum Technologia Alimentaria,2014,13(2):191-202.
[13]PELLOUX J,RUSTéRUCCI C,MELLEROWICZ E J.New insights into pectin methylesterase structure and function.Trends in Plant Science,2007,12(6):267-277.
[14]谢明勇,李精,聂少平.果胶研究与应用进展.中国食品学报,2013,13(8):1-14.XIE M Y,LI J,NIE S P.A review about the research and applications of pectin.Journal of Chinese Institute of Food Science&Technology,2013,13(8):1-14.(in Chinese)
[15]赵光远,刁华娟,荆利强.不同分子量和不同酯化度苹果果胶的研究.食品与机械,2011,27(6):47-50.ZHAO G Y,DIAO H J,JING L Q.Studies on apple pectins of different molecular weight and different degree of esterification.Food&Machinery,2011,27(6):47-50.(in Chinese)
[16]刘凤霞,王永涛,廖小军.高压和热处理对芒果浆粒度及水溶性果胶的影响.食品科学,2017,38(5):152-157.LIU F X,WANG Y T,LIAO X J.Effect of high pressure processing and high-temperature short-time treatment on particle size and water soluble pectin of mango pulp.Food Science,2017,38(5):152-157.(in Chinese)
[17]王蓉蓉,李高阳,单杨,丁胜华.不同品种枣果中果胶含量、中性单糖组成及分子质量分布.中国食品学报,2018,18(6):297-306.WANG R R,LI G Y,SHAN Y,DING S H.Effect of various varieties jujube on the content,neutral monosaccharide composition and molecular weight distribution of pectin.Journal of Chinese Institute of Food Science&Technology,2018,18(6):297-306.(in Chinese)
[18]NJOROGE D M,KINYANJUI P K,MAKOKHA A O,CHRISTIAENSS,SHPIGELMAN A,SILA D N,HENDRICKX M E.Extraction and characterization of pectic polysaccharides from easy-and hard-to-cook common beans(Phaseolus vulgaris).Food Research International,2014,64:314-322.
[19]KUMAR A,CHAUHAN G S.Extraction and characterization of pectin from apple pomace and its evaluation as lipase(steapsin)inhibitor.Carbohydrate Polymers,2010,82(2):454-459.
[20]罗亚楠,于丽颖,于晓洋.苹果渣中果胶的提取及分析检测.化学世界,2015,56(8):450-452.LUO Y N,YU L Y,YU X Y.Extraction and analysis of pectin in apple pomace.Chemical World,2015,56(8):450-452.(in Chinese)
[21]CHO Y J,HWANG J K.Modeling the yield and intrinsic viscosity of pectin in acidic solubilization of apple pomace.Journal of Food Engineering,2000,44(2):85-89.
[22]HWANG J K,KIM C J,KIM C T.Extrusion of apple pomace facilitates pectin extraction.Journal of Food Science,1998,63(5):841-844.
[23]田玉霞,仇农学.基于不同分子量级苹果果胶理化性质的研究.农产品加工(学刊),2009(3):153-156.TIAN Y X,QIU N X.Study on physico-chemical properties of apple pectin based on different molecular weights.Academic Periodical of Farm Products Processing,2009(3):153-156.(in Chinese)
[24]SILA D N,SMOUT C,ELLIOT F,LOEY A V,HENDRICKX M.Non-enzymatic depolymerization of carrot pectin:Toward a better understanding of carrot texture during thermal processing.Journal of Food Science,2006,71(1):E1-E9.
[25]STOLLE-SMITS T,BEEKHUIZEN J G,RECOURT K,VORAGENA G J,VAN DIJK C V.Changes in pectic and pemicellulosic polymers of green beans(Phaseolus vulgaris L.)during industrial processing.Journal of Agricultural&Food Chemistry,1998,45(12):4790-4799.
[26]BLUMENKRANTZ N,ASBOEHANSEN G.New method for quantitative determination of uronic acids.Analytical Biochemistry,1973,54(2):484-489.
[27]LIU X,LIU J N,BI J F,YI J Y,PENG J,NING C Y,WELLALA C KD,ZHANG B Q.Effects of high pressure homogenization on pectin structural characteristics and carotenoid bioaccessibility of carrot juice.Carbohydrate Polymers,2018,203:176-184.
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