Pectinesterase Inhibitor in Jelly Fig (Ficus awkeotsang Makino) Achenes

ABSTRACT: Intact and crushed jelly fig (Ficus awkeotsang Makino) achenes were extracted for various periods of time, and the changes in pectinesterase (PE) activities were determined. The activity of crude PE solution from intact achenes increased gradually reaching a maximum (12 U/mL) at approximately 12 h, while the PE from crushed achenes was maintained at about 0.2 to 0.3 U/mL throughout the extraction. However, a sharp decline in PE activity (0.3 U/mL) of crude PE solution from intact achenes was observed when extract from crushed achenes was added. Heating in 100 °C water did not affect the inhibition (95% to 97%) of crude extract from crushed achenes (PE Inhibitor extract) on pea-pod (Pisum sativum L.) shell PE activity.     

De-esterification and Transacylation Reactions of Pectinesterase from Jelly Fig (Ficus awkeotsang Makino) Achenes

ABSTRACT: Pectinesterase (PE) was isolated from jelly fig ( Ficus awkeotsang Makino) achenes, then the optimal conditions for de-esterification and transacylation reactions were determined. Molecular weight of pectin (DE = 62.8 %) when reacted with PE at pH 6.5 and 45 °C in 0.2 M NaCl for 20 min remarkably increased from the original 72 kDa to 410 kDa, as determined by Fractogel TSK 65(S) gel permeation chromatography. Prolonging the incubation time of pectin-PE mixtures to 2 and 4 h also increased the molecular weights of pectin. Therefore, transacylation reaction was considered to occur and to increase the molecular weight of pectins when de-esterification reaction was catalyzed by pectinesterase (PE).     

Influence of Pectinesterase Inhibitor from Jelly Fig (Ficus awkeotsang Makino) Achenes on Pectinesterases and Cloud Loss of Fruit Juices

ABSTRACT: Citrus and jelly fig achene pectinesterase (PE) (1 U/mL) activity was remarkably inhibited by PE inhibitor (PEI) (2 mg/mL) from jelly fig ( Ficus awkeotsang Makino) achenes, in the absence or presence of 0- to 500-mM salts or 0 to 30% of sugars. Changes in temperature (20 to 40 °C) apparently decreased the activity of citrus PE in PE-PEI reaction mixture. Enzyme-activity curves for jelly fig PE alone and for that in combination with PEI were parallel. Activity of crude PEs (1 U/mL) from tomato, apple, asparagus, and guava was reduced remarkably. Cloud loss of fresh tomato juice, apple juice, and papaya juice was greatly inhibited by PEI (1 mg/mL) during 12-wk storage.     

Changes in pigment profile and surface colour of fig (Ficus carica L.) during drying

In this study, anthocyanins in three fresh fig varieties (Ficus carica L.) cultivated in Turkey were characterised and quantified by HPLC/DAD and HPLC/MS. In addition, the carotenoid composition of Sar?lop and Sar?zeybek, yellow fig varieties, was determined, and then the ripening‐ and drying‐related changes in carotenoids and surface colour of figs were monitored during conventional sun‐drying. Four different anthocyanins, cyanidin‐3‐glucoside, cyanidin‐3,5‐diglucoside, cyanidin‐3‐rutinoside (major anthocyanin) and pelargonidin‐3‐glucoside, were identified in samples. Lutein, zeaxanthin, β‐cryptoxanthin and β‐carotene were carotenoids in yellow fig varieties. Approximately 80% of carotenoid compounds in yellow fig varieties degraded at the end of drying (i.e. seventh day). L (lightness), a (redness and greenness) and b (yellowness and blueness) colour parameters were measured by Hunter Lab system. Great changes in carotenoid composition and surface colour were observed at ripening stage on tree. A significant reduction in L and b values that refers to browning in figs was made in the first 3 days of drying process.     

秋刀鱼盐干过程中理化特性的变化

以日本宫城县出产的秋刀鱼为材料,分析测定其在盐干品制作过程中水分、钠离子、游离氨基酸、硬度等指标,以及观察鱼肉组织结构的变化情况。结果表明:秋刀鱼经盐渍后,伴随着干燥时间的延长,鱼肉表面和内部的钠离子含量均显示了先增加后减少,并最终有趋于一致的趋势;伴随着盐分的扩散,鱼肉中的水分在盐渍、干燥过程中含量逐渐降低,硬度逐渐增强;秋刀鱼鱼肉经3 h干燥后,由组织观察切片可以看出鱼肉已形成一定的弹性,而鱼肉中呈味游离氨基酸的含量均达到最大。     

Antioxidative and anti-inflammatory activities of an ethanol extract from fig (Ficus carica) branches

The edible fruit of common fig (Ficus carica) or just the fig has been traditionally used for treating hemorrhoids, insect stings, gout, ulcers, and skin infections such as warts and viruses. An ethanol extract of fig branches and its ethyl acetate, hexane, butanol, and water fractions were prepared and examined for their abilities to scavenge free radicals and inhibit inflammatory reactions. Our data showed that the ethyl acetate fraction contained the largest amount of phenolic compounds and showed the highest free radical scavenging activity. Every fraction of fig, particularly the ethanol extract and the ethyl acetate and hexane fractions, inhibited nitric oxide production in RAW264.7 cells. Tumor necrosis factor-α level also decreased significantly in all groups tested. Our results demonstrate that fig branches possessed pharmacological activity and might be useful for developing antioxidant or antiinflammatory agents.     

Genotyping of fig (Ficus carica L) via RAPD markers

The genetic diversity among 15 fig accessions (Ficus carica L), belonging to 9 renowned cultivars of the Calabrian fig collection, and 24 unidentified genotypes of figs also located in the Calabrian region of Southern Italy, was investigated by random amplified polymorphic DNA (RAPD) analysis. The genetic similarity values were calculated for the 39 samples, and a dendrogram was elaborated by cluster analysis according to the UPGMA algorithm. The generated DNA fragments grouped the samples into two main clusters of RAPD profiles. Most of the 24 unknown samples, coming from the Luzzi area, formed a unique cluster with high degree of genetic similarity. This indicates that it is possible to distinguish, at DNA level, the fig trees with an already well‐known potential to produce figs suitable for the drying process and possibly to specify cultivars with suitable features for industrial transformation. Copyright © 2005 Society of Chemical Industry     

Comparison of gelling properties and flow behaviors of microbial transglutaminase (MTGase) and pectin modified fish gelatin

The gelling and structural properties of microbial transglutaminase (MTGase) and pectin modified fish gelatin were compared to investigate their performances on altering fish gelatin properties. Our results showed that within a certain concentration, both MTGase and pectin had positive effects on the gelation point, melting point, gel strength, textural, and swelling properties of fish gelatin. Particularly, low pectin content (0.5%, w/v) could give fish gelatin gels the highest values of gel strength, melting temperature, and hardness. Meantime, flow behavior results showed that both MTGase and pectin could increase fish gelatin viscosity without changing its fluid characteristic, but the latter gave fish gelatin higher viscosity. Both MTGase and pectin could increase the lightness of fish gelatin gels but decreases its transparency. More importantly, fluorescence and UV absorbance spectra, particle size distribution, and confocal microscopy results indicated that MTGase and pectin could change the structure of fish gelatin with the formation of large aggregates. Compared with MTGae modified fish gelatin, pectin could endow fish gelatin had similar gel strength, thermal and textural properties to pig skin gelatin.     

浒苔多糖的提取及其凝胶特性研究

采用热水浸提浒苔多糖,测定不同影响因素对其凝胶强度的影响,探讨浒苔多糖的凝胶特性.试验结果表明:浒苔多糖凝胶特性与提取温度、提取时间、料液比、金属离子种类和含量等有关.通过正交试验得出:浒苔在100 ℃,料液比1∶20(m∶V),提取90 min,得到的多糖与10%的KCl在室温下胶化成形,所形成的凝胶性能最好.     

Viscoelastic properties and textural characterisation of high methoxyl pectin of hawthorn (Crataegus pubescens) in a gelling system

The viscoelastic behaviour and texture profile of gels composed of the high methoxyl pectin in hawthorn (HMPH) were studied, and these gels were compared with commercial citrus gels (HMPC). The values of G′ (elastic component) for the HMPH and HMPC gels (1% pectin and pH 3.0) were 2567 and 1177 Pa, respectively, and the values of G″ (viscous component) were 494 and 253, respectively. Because G′ > G″, both of these gels exhibit viscoelastic solid behaviour with predominant elastic characteristics. The viscoelastic behaviours of the gels were analysed using the Burger model. The texture analysis demonstrated that the hardness of the HMPH gels was almost 10‐fold higher than that of the HMPC gels. In addition, the gumminess and chewiness of the HMPH gels were 31.2‐ and 46.1‐fold higher than those of the HMPC gels, respectively. These results could likely contribute to the utilisation of HMPH pectins.     

Studies of the physico-chemical properties and polyphenoloxidase activity in seeds from hybrid sunflower (Helianthus annuus) varieties grown in India

Physico-chemical properties and polyphenol oxidase (PPO) activities of seven hybrid sunflower varieties commonly grown in Punjab state of India were studied. Seeds were studied for variations in physico-chemical properties, 100 kernel weight, density, bulk density, moisture, hull, oil, protein and ash content; expelled cake was studied for moisture, oil, crude fibre, ash and protein content and expelled-defatted cake for acid detergent fibre, lignin, moisture, ash and protein contents. PPO activity in all varieties, determined using pyrogallol as substrate at pH 6.5, varied between 0.212 and 0.294 Ab/min/mg protein. The PPO enzyme activity for MSFH-8 and Mega-363 was observed to be maximum at 55 and 60°C, respectively. The enzyme showed a K_m value between 1.01 and 1.968 mM for pyrogallol and V_max value between 0.21 and 2.0 Ab/min. ©     

Changes in physico-chemical properties and gel-forming ability of lizardfish (Saurida tumbil) during post-mortem storage in ice

Changes in physico-chemical properties and gel-forming ability of lizardfish muscle (Saurida tumbil), stored in ice, were investigated up to 15 days. Heading and eviscerating, prior to iced storage, retarded myosin heavy chain degradation and formaldehyde formation. Additionally, denaturation of myosin and troponin was slightly impeded as monitored by the lower decrease in Ca²⁺-ATPase and lower increase in Mg²⁺–EGTA-ATPase, respectively. Gel-forming ability of surimi, prepared under different setting and/or heating conditions, decreased as storage time increased (P<0.05). However, superior breaking force and deformation of surimi gel, from headed/eviscerated fish, to that from whole fish was observed throughout the storage. Whiteness of surimi gel from headed/eviscerated fish was much higher than that from whole fish, especially when the storage time increased. Therefore, storage time and pretreatment were found to be crucial factors, determining the changes in physico-chemical properties and gel-forming ability of lizardfish during iced storage.     

不同贮藏时间的莲子蛋白质提取及其理化特性研究

为研究莲子在陈化过程中蛋白质变化规律,本文首先通过正交实验对莲子蛋白质提取条件进行优化,再利用优化的条件,分别以不同贮藏时间的莲子为材料,提取获得莲子蛋白。采用SDS-PAGE电泳和氨基酸分析仪,研究提取蛋白质的相对分子量（Mr）组成及氨基酸组成。结果表明:莲子蛋白的优化提取条件为:p H11,料液比1∶30,提取时间2h,提取率达60.11%;随着贮藏时间的增加,莲子蛋白组成发生了一定变化,Mr在26⁴3ku的蛋白质含量逐渐变少;当年莲子蛋白的总氨基酸含量最高,但随着陈化过程的进行,含硫氨基酸中蛋氨酸含量下降。贮藏过程中莲子蛋白质结构等的变化是莲子陈化的主要原因之一。      

水提薛荔籽果胶对去势雌性大鼠肠道健康的影响

目的:研究水提薛荔籽果胶对去势雌性大鼠肠道健康的影响。方法:将32只雌性SD大鼠按体重随机分为4组:卵巢伪切除组（Sham组）、卵巢切除对照组（OVX-CN组）、15%薛荔籽果胶OVX组（FPLP组）、15%柑橘果胶OVX组（CP组）,分别测定大鼠盲肠组织、游离氨、短链脂肪酸（SCFA）以及微生物数量等反映肠道健康的指标。结果:与OVX空白组比较,FPLP组和CP组能显著增加去势雌性大鼠粪便量、盲肠内容物重、壁湿重（p<0.01）,降低游离氨量（p<0.05）,增加肠道内厌氧菌、乳酸杆菌、双歧杆菌数量,升高有益菌与有害菌比例。SCFA含量都有增加的趋势,除了CP组丁酸与OVX空白组没有差别外,FPLP组和CP组盲肠中SCFA含量与盲肠中OVX空白组相比都显著增加（p<0.05）。结论:水提薛荔籽果胶能改善去势雌性大鼠肠道健康。      

橙皮果胶的提取及性质研究

以脐橙皮为原料,经酸洗法处理后,以酸法提取橙皮果胶。通过单因素及正交实验确定果胶提取的最佳工艺为：料液比1∶25（m∶V）,提取pH1.7,提取温度85℃,提取时间100min。最佳醇沉条件：果胶提取液与乙醇的体积比1∶2,提取pH3.5。提取的果胶,提取率为21.816%,半乳糖醛酸含量为70.66%,酯化度为72.49%。其他性质如水分（9.71%）、灰分（3.26%）和pH（2.93）等均满足国标要求,表明该方法适宜用于从橙皮中提取果胶。     

Changes in the physico-chemical properties of casein micelles during ultrafiltration combined with diafiltration

The objective of this work was to determine if after membrane processing, the physical properties of casein micelles change. Milk was concentrated by ultrafiltration, and also subjected to various levels of diafiltration, by addition of water to the retentate. After the membrane concentration process, the retentates were diluted back to their original concentration, to study their physico-chemical properties. For better comparison, all the samples were dialyzed against the original milk, to obtain similar serum compositions. For the first time, the effect of different levels of diafiltration was studied. Diafiltration induced losses of colloidal calcium phosphate and caused changes in the turbidity parameter (1/l*) measured by light scattering, as well as in the ultrasonic properties (velocity and attenuation) of the casein micelles. When tested in a similar serum environment, the reconstituted micelles after diafiltration showed a lower susceptibility to aggregation and the rennet induced gels had a lower storage modulus than those formed with the original milk, at the same protein concentration. This work brings for the first time evidence of the differences in the physical properties of the casein micelles as a function of membrane processing history.     

柚皮提取果胶沉淀条件的研究

研究了用沉淀法以柚皮为原料提取果胶时工艺条件。通过对乙醇沉淀和硫酸铝盐析时各种影响因素的研究 ,分别得到较佳工艺条件 ,为批量生产提供了依据。     

鸡冠花叶色素的提取及理化性质研究

本文研究了鸡冠花叶色素的提取条件和理化性质,结果表明,用料液比1∶50（g/mL）、10%乙醇作提取剂,在80℃恒温浸提60min,提取效率较好.鸡冠花叶色素属黄酮类色素,pH值对色素影响明显,低温时比较稳定.光照能加快色素降解.金属离子Na^＋、Ca^2＋、Al^3＋、Zn^2＋对色素色泽无影响,而Cu^2＋、Fe^3＋、Pb^2＋有不良影响.色素抗氧化还原性能较好.蔗糖、柠檬酸和盐等添加剂对色素无影响.