Towards a better understanding of the pectin structure-function relationship in broccoli during processing: Part I—macroscopic and molecular analyses |
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Authors: | Stefanie Christiaens Sandy Van Buggenhout Ken Houben Ilse Fraeye Ann M. Van Loey Marc E. Hendrickx |
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Affiliation: | Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium |
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Abstract: | To investigate the structure-function relationship of pectin during (pre)processing, broccoli samples (Brassica oleracea L. cultivar italica) were subjected to one of the following pretreatments: (i) low-temperature blanching (LTB), (ii) LTB in combination with Ca2+ infusion, (iii) high-pressure pretreatment (HP), (iv) HP in combination with Ca2+ infusion, or (v) no pretreatment (control sample), whether or not in combination with a thermal treatment of 15 min at 90 °C. The macroscopic attributes of broccoli were linked to the chemical structure of broccoli pectin. By enhancing the cross-linking of pectic polymers, both LTB and HP reduced the texture loss that occurred during thermal processing of broccoli. During these pretreatments, homogalacturonan was de-esterified by pectin methylesterase, which led to changes in pectin solubility. When LTB or HP was combined with Ca2+ infusion, changes in the structure of pectin occurred, however not always reflected at the macroscopic level. The degree of esterification of pectin in Ca2+-soaked broccoli samples was lower compared to non-Ca2+-soaked samples and, in addition, a higher amount of ionically cross-linked pectin was retrieved. |
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Keywords: | AIR, alcohol-insoluble residue Ara, arabinose CSP, chelator-soluble pectin DE, degree of esterification Gal, galactose GalA, galacturonic acid HG, homogalacturonan HP, high-pressure pretreatment HPAEC, high-performance anion exchange chromatography HPSEC, high-performance size exclusion chromatography LTB, low-temperature blanching MM, molar mass NSP, sodium-carbonate-soluble pectin PME, pectin methylesterase RG-I, rhamnogalacturonan-I RG-II, rhamnogalacturonan-II Rha, rhamnose T, thermal treatment U, unit WSP, water-soluble pectin |
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