甘藷澱粉粕からペクチンの調製とその性状 Preparation of Pectin from Sweetpotato Residue and Its Characterization

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Abstract

甘藷澱粉粕からペクチンのみを選択的に効率よく抽出できる条件を確立した.その条件は,抽出液としてpH7以上のリン酸塩が適していた.抽出温度は63。C以下に設定することで,甘藷澱粉粕中の澱粉の可溶化を最小限にすることができた.得られた抽出液はDEAE-Toyopearl650Mカラムにより,澱粉画分,アラビノガラクタン画分と二つのタイプのペクチン画分の4画分に分画された.一つのペクチン画分は分子量が,795,000と167,000にピークがあり,もう一つの画分は278,000にピークがあり,それぞれウロン酸含量は82.4%およびg2.1%であった.

The conditions for selective and effective extraction of pectin from sweetpotato residue were es-tablished. Sodium or potassium phosphate solutions of pH 7 or above were suitable for the extraction. The gelatinization of starch in the residue, which interfered with the extraction, was minimized by extraction at 63°C or below. The extract was fractionated into 4 fractions, starch, arabinogalactan and pectin of two types, by DEAE-Toyopearl 650M ion-exchange chromatography. One pectin fraction had two peaks and their molecular weightes were 795, 000 and 167, 000, and that of the other pectin fraction was 278, 000. The uronic acid contents of the two pectin fractions were 82.4 and 92.1%, respectively.

Journal

  • Journal of Applied Glycoscience

    Journal of Applied Glycoscience 47(2), 201-206, 2000-06-30

    The Japanese Society of Applied Glycoscience

References:  14

Codes

  • NII Article ID (NAID)
    10008251827
  • NII NACSIS-CAT ID (NCID)
    AN10453916
  • Text Lang
    ENG
  • Article Type
    ART
  • ISSN
    13403494
  • NDL Article ID
    5436101
  • NDL Source Classification
    ZP24(科学技術--化学・化学工業--糖・澱粉)
  • NDL Call No.
    Z17-15
  • Data Source
    CJP  NDL  J-STAGE  JASI 
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