Effect of rehydration temperature on the cell wall components of broccoli (Brassica oleracea L. Var. italica) plant tissues

被引：51

作者：

Femenia, A

Bestard, MJ

Sanjuan, N

Rosselló, C

Mulet, A

机构：

[1] Univ Illes Balears, Dept Quim, Palma de Mallorca 07071, Balears, Spain

[2] Univ Politecn Valencia, E-46071 Valencia, Spain

来源：

JOURNAL OF FOOD ENGINEERING | 2000年 / 46卷 / 03期

关键词：

broccoli; Brassica oleracea; rehydration; cell walls; pectins;

D O I：

10.1016/S0260-8774(00)00078-9

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Broccoli florets and stems tissues were rehydrated at different temperatures, namely 25 degrees C, 40 degrees C, 55 degrees C, 65 degrees C and 80 degrees C. Water sorption capacity (WSC) values exhibited by broccoli tissues largely depended on the temperature used. Broccoli tissues showed maximum WSC values when rehydration was performed at relatively low temperatures. A significant correlation was found between WSC and the total arabinose content of broccoli tissues. Further, sequential extraction of pectic polymers revealed that samples with lower WSC exhibited a larger solubilisation of neutral pectic side-chains, the florets sample being rehydrated at 40 degrees C which better maintained the original pectin structure. Overall, the results suggest that arabinose-rich pectin neutral side-chains might play an important role on the water sorption process of dehydrated broccoli tissues. (C) 2000 Elsevier Science Ltd. All rights reserved.

引用

页码：157 / 163

页数：7

共 36 条

[1] STUDY OF SOME FACTORS AFFECTING WATER-ABSORPTION BY FABA BEANS DURING SOAKING [J].