Olive fruit cell wall: degradation of cellulosic and hemicellulosic polysaccharides during ripening.
Cellulose and hemicelluloses obtained from the cell walls of partially depectinated olives have been studied at three stages of ripening (green, cherry, and black). Hemicelluloses were fractionated into two groups, the amounts of which diminished during ripening: those soluble in 4% KOH diminished between the cherry and black stages, whereas those soluble in 24% KOH did so between the green and cherry stages. Arabinoxylans, xyloglucans, and homo- and/or rhamnogalacturonans to a lesser extent were present in these fractions. After ion exchange and size exclusion chromatographies, decreases in the molecular weights of hemicelluloses, mainly in the neutral fractions, were observed. The amount of cellulose also decreased, but at the second stage of the ripening process. Approximately 2 mg/fruit of glucose was lost from cellulose, and the amount of uronic acids increased (0.23 mg/fruit).
Jiménez
A
A
Departamento de Biotecnología de los Alimentos, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas, Apartado 1078, 41012 Sevilla, Spain.
Rodríguez
R
R
Fernández-Caro
I
I
Guillén
R
R
Fernández-Bolaños
J
J
Heredia
A
A
D002473:Cell Wall / Q000737:chemistry; D002482:Cellulose / Q000032:analysis / Q000378:metabolism*; D005591:Chemical Fractionation; D002852:Chromatography, Ion Exchange; D005511:Food Handling; D005638:Fruit / Q000737:chemistry* / Q000378:metabolism / Q000648:ultrastructure; D008970:Molecular Weight; D010316:Particle Size; D011134:Polysaccharides / Q000032:analysis / Q000378:metabolism*
D011134:Polysaccharides; C007916:hemicellulose; D002482:Cellulose