ACTIVITY OF GLYCOSIDASES DURING DEVELOPMENT AND RIPENING OF OLIVE FRUIT

被引：26
|
作者：
HEREDIA, A
GUILLEN, R
JIMENEZ, A
FERNANDEZBOLANOS, J
机构：
[1] Consejo Superior de Investigaciones Científicas, Unidad Estructural de Biotecnologia de Alimentos, Instituto de la Grasa, Sevilla, E-41012
来源：
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1993年 / 196卷 / 02期
关键词：
D O I：
10.1007/BF01185575
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
We have studied the activity of various p-nitrophenyl-D-glycosidases during development and ripening of olive fruit in three seasons (1987-88, 1988-89, 1989-90). Activity was absent in the first phases of ripening but appeared in the completely developed fruit. Alpha-Galactosidase, beta-galactosidase, alpha-mannosidase, alpha-arabinosidase, and alpha-xylosidase activities were detected and their relative molecular mass determined by gel filtration chromatography using Sephadex G-100. There is a temporal correlation between enzymatic activity and decrease in non-cellulosic cell-wall neutral sugar composition.
引用
收藏
页码：147 / 151
页数：5
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