ISSN:
1438-2385
Keywords:
Key words Tomatoes
;
Methanolysis
;
Polysaccharides
;
Pectins
;
Hemicelluloses
Source:
Springer Online Journal Archives 1860-2000
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Abstract For analysing the non-starch polysaccharides (NSP) of tomatoes, the alcohol-insoluble solids were fractionated using water, EDTA solution and sodium hydroxide solution, and the sugar and uronic acid components were determined by capillary gas chromatography. Highest yields of monosaccharides were obtained when the pectin and cellulose fractions were treated with methanesulfonic acid prior to methanolysis by diluting with methanol and heating to 100 °C for 2 h. However, treatment with concentrated formic acid followed by methanolic hydrochloric acid was best suited for the hemicellulose fractions. In this way, 81% of total tomato NSP (5.1 g/kg fresh weight) were characterized for their monosaccharide pattern. Free and associated pectins amounted to 28%, xyloglucans and other hemicelluloses to 30% and cellulose to 23%.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/s002170050454
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