.png){kind=icon}
Return
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}
Original request for help.png){kind=icon}
Share.png){kind=icon}
Save
Abstract
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.
Keywords:
Kohlrabi
Pickled vegetables
Texture
Pectin
Immunofluorescence
Journal
IF:
8
Papers:
1.8W
Citations:
7.9W
Organization
Cited Papers
Structural network of arabinogalactan proteins (AGPs) and pectins in apple fruit during ripening and senescence processes.png)
PLANT SCIENCE
PLANT SCIENCEIF4.1
PREAI
ShareSaveEffects of high hydrostatic pressure and high pressure homogenization processing on characteristics of potato peel waste pectinCARBOHYDRATE POLYMERS
CARBOHYDRATE POLYMERSIF12.5
PREAI
ShareSaveAcetic acid reducing the softening of lotus rhizome during heating by regulating the chelate-soluble polysaccharidesCARBOHYDRATE POLYMERS
CARBOHYDRATE POLYMERSIF12.5
PREAI
ShareSaveStructural characterization of cell wall pectin fractions in ripe strawberry fruits using AFMCARBOHYDRATE POLYMERS
CARBOHYDRATE POLYMERSIF12.5
PREAI
ShareSave
View more