I. Studies on the changes of pectinesterase isozymes in different parts of pea plants during growth、purification、 physiological significance. II、Studies on the reaction mechanisms of ...

• Main Authors: Jiang，Chii-Ming, 江啟銘
• Other Authors: Chang, Wei-Hsien
• Format: Others
• Language: zh-TW
• Published: 1996
• Online Access: http://ndltd.ncl.edu.tw/handle/52840165578577658430

博士 === 國立臺灣大學 === 農業化學系 === 84 === Sample from different parts of pea plants at different stages of growth, as well as different parts of pea plants at different degrees of maturation, were used to study the changes in total activities of pectinesterase. Radish slices were vacuum infiltrated with pea pod PE and calcium chloride, and then subjected in sequence to precooking at a medial temperature and cooking in boiling water. The order of relative hardness of cooked radish slices was : those precooked afer infiltration treatment. those precooked without infiltration treatment those not precooking with/without infiltration By using a fused silica column of 30cm length, in combination with 50 mM sodium phosphate buffer of pH 6.0~7.5 and detection by UV absorbance at 192 nm, pectin samples different DE''s from 0 to 90% with either random-type or blockwise type de-esterification could be analyzed by CE within 4 to 12 min, depending on the DE.