.png){kind=icon}
返回
Potential role of cell wall pectin polysaccharides, water state, and cellular structure on twice increase-decrease texture changes during kohlrabi pickling process
.png){kind=icon}
PRE
AI
DOI：10.1016/j.foodres.2023.113308.png)
.png){kind=icon}
原文求助.png){kind=icon}
分享.png){kind=icon}
收藏
摘要
En 中文
Pickled kohlrabi is a traditional and favored vegetable product in China. During pickling, the hardness, springiness, and chewiness of kohlrabi all experienced a typical change with twice increase-decrease trend. However, little is known about its mechanism. In this study, in situ analysis including immunofluorescence, low field nuclear magnetic, and transmission electron microscopy were used to explore the effects of cell wall pectin, water state, and cellular structure on kohlrabi texture changes during pickling. Results revealed that at the early stage, due to the rapid loss of water after three times salting, the cells shrank and the interstitial space reduced, resulting in the first increase on kohlrabi texture. Subsequently, the dehydration-rehydration caused by the first brine processing resulted in the first decrease on kohlrabi texture. Then under the action of PME enzyme, more low-esterified pectin was produced, and chelate-soluble pectin with more branched structure was further formed, leading to another elevation of the sample texture. As the pickling continued, under the combined action of PG and PME, the molecular weight of pectin was decreased and the rigidity of the cell tissue was destroyed, caused kohlrabi texture continued to decline. These researches could provide important information and guidance for better maintaining the texture of pickled vegetables during processing.
Keyword:
Kohlrabi
Pickled vegetables
Texture
Pectin
Immunofluorescence
期刊
IF:
8
论文数:
1.8W
被引数:
7.9W
机构
引用论文
Structural network of arabinogalactan proteins (AGPs) and pectins in apple fruit during ripening and senescence processes.png)
PLANT SCIENCE
PLANT SCIENCEIF4.1
PREAI
分享收藏Effects of high hydrostatic pressure and high pressure homogenization processing on characteristics of potato peel waste pectin高静压和高压均质处理对马铃薯皮废果胶特性的影响CARBOHYDRATE POLYMERS
CARBOHYDRATE POLYMERSIF12.5
PREAI
分享收藏Acetic acid reducing the softening of lotus rhizome during heating by regulating the chelate-soluble polysaccharidesCARBOHYDRATE POLYMERS
CARBOHYDRATE POLYMERSIF12.5
PREAI
分享收藏Structural characterization of cell wall pectin fractions in ripe strawberry fruits using AFMCARBOHYDRATE POLYMERS
CARBOHYDRATE POLYMERSIF12.5
PREAI
分享收藏Correlation between microbiota and flavours in fermentation of Chinese Sichuan Paocai川菜发酵过程中微生物与风味的相关性
PREAI
分享收藏
查看更多内容