کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6488885 | 1416483 | 2018 | 36 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Chemical characteristics of non-starch polysaccharides of Opuntia cladodes as evidence of changes through domestication
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
بیو مهندسی (مهندسی زیستی)
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Our knowledge of the complex domestication process originates from a small subset of crops. Non-starch polysaccharides are abundant in cladodes (“nopalitos”) of the Opuntia genus, which people consume as vegetables. Chemical characteristics of these polysaccharides often respond to the species domestication. In this study, we assess the partial chemical variation of cladode non-starch polysaccharides in Opuntia, in a domestication gradient. For it, we isolated mucilage, pectins, and hemicelluloses. The degree of esterification, methylation and total galacturonic acid for mucilage and pectins were determined. Also, to calculate structural protein content in those polysaccharides the total nitrogen was measured. A completely randomized experimental design was used, including 14 Opuntia variants of five species and six replicates. The degree of mucilage esterification (58.26-69.95%) and pectins (59.43-69.68%), and the degree of methylation of mucilage (25.24-28.66%) were independent of the domestication level. In contrast, the degree of pectins methylation (24.48-27.16%) was higher in wild species than in the domesticated. Total galacturonic acid content in mucilage (1.83-4.10 mMol 100Â mgâ1 dry biomass) and pectins (6.46-10.33 mMol 100Â mgâ1 dry biomass) was higher in domesticated species than in the wild ones. However, the content of structural protein in pectins (2.45-2.9%), loosely bound hemicelluloses (0.21-0.28%) and tightly bound hemicelluloses (0.45-0.79%) was higher in wild species. Chemical characteristics of structural polysaccharides significantly vary with domestication, probably a consequence of selection pressure for wide agricultural environments.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Bioscience - Volume 22, April 2018, Pages 69-77
Journal: Food Bioscience - Volume 22, April 2018, Pages 69-77
نویسندگان
Francisca GarcÃa Nava, Maritza López Herrera, Cecilia Beatriz Peña-Valdivia, Claudia Romo Gómez, Yolanda Marmolejo Santillán,