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Variation of Fructooligosaccharides and their Metabolizing Enzymes in Onion Bulb ( Allium cepa L. cv. Tenshin) During Long‐term Storage
Author(s) -
Benkeblia Noureddine,
Ueno Keiji,
Onodera Shuichi,
Shiomi Norio
Publication year - 2005
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2005.tb07159.x
Subject(s) - fructan , allium , bulb , dormancy , fructose , sprouting , liliaceae , chemistry , fructooligosaccharide , biology , botany , germination , food science
The objective of this study was to assess the status of fructooligosaccharides (FOS) in onion bulbs ( Allium cepa L. cv. Tenshin) and their metabolizing‐enzymes—1‐fructoexohydrolase (1‐FEH), 1‐kestose hydrolyzing enzyme (1‐KH), fructan:fructan 1 F ‐fructosyltransferase (1‐FFT) and fructan:fructan 6 G ‐fructosyltransferase (6G‐FFT)—during storage at 15°C. Fructose varies slightly, whereas 1‐kestose peaked after 6 wk and then decreased progressively during the last 18 wk of storage. Lower degree of polymerization (DP) 3 to 6) FOS, higher (DP 7 to 12) FOS, total FOS, and total carbohydrates showed similar and close patterns during 24 wk. They varied slightly at the beginning of the storage period; afterward they decreased progressively and regularly during the last 20 wk of storage. 1‐FEH and 1‐KH activities were low but peaked abruptly after 12 and 16 wk, respectively, after which they decreased to levels higher (1‐FEH) or similar (1‐KH) to those observed at the beginning of the storage. Surprisingly, 1‐FFT activity showed similar pattern to the variation of 1‐KH hydrolyzing activity; on the other hand, 6G‐FFT, although higher, was stable during 16 wk but decreased after that. The results allowed us to associate FOS to the dormancy and sprouting states, and the peaks of the degrading enzymes were shown to signal the release of dormancy of onion bulb.