粮油食品科技2024，Vol.32Issue(4)：136-144,9.DOI:10.16210/j.cnki.1007-7561.2024.04.017
枸杞果实生长发育过程中细胞壁多糖及其降解酶活性变化研究
Study on the Changes of Cell Wall Polysaccharide and Their Degrading Enzyme Activities during the Development of Lycium barbarum Fruit
摘要
Abstract
To further explore the metabolism of Lycium barbarum polysaccharides,the cell wall microstructure of Lycium barbarum fruits in different growth periods was observed by transmission electron microscopy,and the cell wall polysaccharide content and its degrading enzyme activity were extracted by chemical method.The changes of polysaccharide components in cell wall of Lycium barbarum fruits in different growth periods were analyzed by microcopolymer Raman spectroscopy.The correlation between the content of polysaccharide in cell wall and the activity of degrading enzyme was analyzed.The results showed that the changes of cell wall structure mainly occurred during 28～35 d,with the cell wall becoming significantly thinner,pectin degrading,and the cell wall structure gradually collapsing.Cell wall material(CWM)content increased first and then decreased,and water-soluble pectin(WSP)content increased significantly(P<0.05).Sodium carbonate-soluble pectin(SSP)and Hemicellulose contents increased firstly and then decreased.The activity of polygalacturonase(PG),β-galactosidase(β-Gal)and cellulase(Cx)increased,and the activity of pectin methylesterase(pectin methylesterase)increased.The activity of PME and β-hexosaminidase(β-Hex)decreased at first and then increased.The results of correlation analysis showed that the polysaccharide content of cell wall was significantly correlated with the activity of cell wall degrading enzyme during the growth and development of Lycium barbarum fruit(P<0.05).With the development and maturation of Lycium barbarum fruit,the microstructure of cell wall showed a trend of cell wall collapse and polysaccharide degradation with the change of degrading enzyme activity.The results have theoretical and practical significance to improve the processing quality of Lycium barbarum fruit and formulate suitable storage strategies.关键词
枸杞/细胞壁多糖/酶活性/果胶/半纤维素Key words
Lycium barbarum/cell wall polysaccharide/enzyme activity/pectin/hemicellulose分类
轻工纺织引用本文复制引用
孟彩霞,刘敦华,徐昊,刘军,郑安然,卜宁霞,胡梓颖..枸杞果实生长发育过程中细胞壁多糖及其降解酶活性变化研究[J].粮油食品科技,2024,32(4):136-144,9.基金项目
国家自然科学基金项目(31560436) National Natural Science Foundation of China(No.31560436) （31560436）
