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Effect of morin on the degradation of water-soluble polysaccharides in banana during softening.
- Source :
-
Food chemistry [Food Chem] 2019 Jul 30; Vol. 287, pp. 346-353. Date of Electronic Publication: 2019 Feb 28. - Publication Year :
- 2019
-
Abstract
- The degradation of cell wall polysaccharides is highly associated with the softening process of banana. In this work, banana was treated by morin to delay softening during storage. Water-soluble polysaccharides were extracted from banana pulp at four storage stages. Their levels increased when the banana was green, but decreased when turned to yellow. Three types of polysaccharides were identified by nuclear magnetic resonance spectroscopy, including starches, homogalacturonans and arabinogalactan proteins. (1 → 4)-α-D-galacturonan constructed the backbone of homogalacturonans, which was the leading water-soluble polysaccharide in the last stage. Starch was the dominant polysaccharide at all stages in morin-treated banana. Deassembly of insoluble starch granules and degradation of soluble starches were responsible for its high level in banana. Arabinogalactan proteins were only detected in late stages, and could be a marker for banana deterioration. The inhibited degradation of cell wall polysaccharides contributed to the preservative effect of morin.<br /> (Copyright © 2019 Elsevier Ltd. All rights reserved.)
- Subjects :
- Cell Wall drug effects
Cell Wall metabolism
Fruit chemistry
Fruit drug effects
Molecular Weight
Mucoproteins metabolism
Musa physiology
Plant Proteins metabolism
Starch chemistry
Starch metabolism
Water
Flavonoids pharmacology
Musa drug effects
Polysaccharides chemistry
Polysaccharides metabolism
Subjects
Details
- Language :
- English
- ISSN :
- 1873-7072
- Volume :
- 287
- Database :
- MEDLINE
- Journal :
- Food chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 30857709
- Full Text :
- https://doi.org/10.1016/j.foodchem.2019.02.100