| Summary: | 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.
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