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STRUCTURE AND CHEMICAL COMPOSITION OF CRANBERRY CELL WALL MATERIAL
Author(s) -
HOLMES A. BRADFORD,
RHA CHOKYUN
Publication year - 1978
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.1365-2621.1978.tb09747.x
Subject(s) - cell wall , hemicellulose , pectin , polysaccharide , cellulose , secondary cell wall , parenchyma , chemistry , starch , chemical composition , botany , food science , biochemistry , biology , organic chemistry
The microscopic examination of cell wall material recovered from pressed cranberries indicated that the tissue particles were composed primarily of parenchyma cell walls that had reassumed a three‐dimensional configuration similar to their structure in cranberry parenchyma tissue. Settling experiments indicated that large volumes of water were associated with cell wall material, correctly predicting when suspension yield stress would increase. The primary plant cell wall polysaccharides, cellulose, pectin and hemicellulose, were found to be the predominant constituents of cell wall material. Protein, fat, starch and ash were present in only minor amounts suggesting that cell wall material food functionality will be primarily dependent on the polysaccharide constituents.