Premium
Relationships Among Cell Wall Constituents, Calcium and Texture During Cucumber Fermentation and Storage
Author(s) -
TANG HSIAOCHIEN LIN,
McFEETERS R. F.
Publication year - 1983
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.1365-2621.1983.tb14789.x
Subject(s) - pectin , arabinose , chemistry , fermentation , food science , xylose , calcium , degree of polymerization , galactose , cell wall , demethylation , botany , biochemistry , polymerization , biology , organic chemistry , gene expression , dna methylation , gene , polymer
Demethylation of pectin was the major change in cell wall constituents which occurred during controlled fermentation of cucumbers. The average degree of polymerization of the pectin was 402 residues. This did not change until 6 months after brining. Galactose, xylose, glucose, mannose, and arabinose were present in order of decreasing abundance in the mesocarp cell walls. These noncellulosic neutral sugars did not change during cucumber fermentation and storage. Mesocarp firmness increased when pectin was demethylated, but the firmness subsequently decreased. Calcium chloride at 20 and 40 mM prevented firmness loss compared to fresh cucumbers during 11 months of storage.