TEXTURE OF CHINESE WATER CHESTNUT - INVOLVEMENT OF CELL-WALL PHENOLICS

被引：130

作者：

PARKER, ML ^{[1
]}

WALDRON, KW ^{[1
]}

机构：

[1] INST FOOD RES, NORWICH LAB, NORWICH NR4 7UA, NORFOLK, ENGLAND

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1995年 / 68卷 / 03期

关键词：

CELL WALLS; CHINESE WATER CHESTNUT; PHENOLICS; POLYSACCHARIDES; ELEOCHARIS DULCIS;

D O I：

10.1002/jsfa.2740680313

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Chinese water chestnuts (CWC) fail to soften during cooking. This is due to thermal stability of cell wall polymers involved in cell-cell adhesion. Information concerning these polymers was obtained by subjecting CWC tissues to a range of chemical and biochemical treatments designed to cleave selectively cell wall chemical bonds. Neither chelating agents nor weak base (Na2CO3, 0.05 M) facilitated vortex-induced cell separation (VICS) in fresh or canned tissues. However, VICS could be induced after extraction in dilute, cold alkali (0.1 M KOH), dilute hot acid, or a purified, specific endoxylanase. The CWC cell walls also exhibited considerable pH-dependent autofluorescence which originated mainly from ferulic acid and its derivatives. This disappeared during alkali-induced VICS. The results are consistent with the involvement of ferulic acid-containing cell wall hemicelluloses in the thermal stability of cell-cell adhesion and therefore texture in CWC tissues.

引用

页码：337 / 346

页数：10

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