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SCANNING ELECTRON MICROSCOPE STUDIES ON DRY BEANS. Effects of Cooking on the Cellular Structure of Cotyledons in Rehydrated Large Lima Beans
Author(s) -
ROCKLAND LOUIS B.,
JONES FRANCIS T.
Publication year - 1974
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1974.tb02890.x
Subject(s) - starch , scanning electron microscope , lamella (surface anatomy) , middle lamella , swelling , food science , electron microscope , ultrastructure , chemistry , cell structure , dispersion (optics) , starch gelatinization , materials science , composite material , botany , biology , cell wall , biochemistry , microbiology and biotechnology , physics , optics
The scanning electron microscope was used to make a photographic comparison between the cellular characteristics of raw, partially cooked, and completely cooked, water‐soaked as well as quick‐cooking beans. The cooking process involved gelatinization of starch granules contained within integral cell units and concurrent dispersion of intercellular components of the middle lamella which facilitated separation of intact cells without rupture of cell walls. Mechanical stresses due to starch gelatinization, protein denaturation, swelling and heat convection may have promoted cell separation. Except for differences in the rates at which these processes progressed there were no conspicuous differences between the structural characteristics of the water‐soaked beans and the quick‐cooking beans.