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Relationship Between Pectic Compositions and the Softening of the Texture of Japanese Radish Roots During Cooking
Author(s) -
FUCHIGAMI MICHIKO
Publication year - 1987
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.1365-2621.1987.tb14072.x
Subject(s) - pectin , sodium hexametaphosphate , chemistry , softening , cellulose , lignin , hemicellulose , chromatography , maceration (sewage) , sodium , extraction (chemistry) , texture (cosmology) , food science , organic chemistry , materials science , image (mathematics) , artificial intelligence , computer science , composite material
The pectins of Japanese radish roots were fractionated by successive extraction with three reagents: diluted HCI, sodium acetate buffer, and sodium hexametaphosphate solutions. The tissue, softened by thermal maceration, contained more HCl‐soluble pectin (pA) than the sodium acetate buffer soluble pectin (pB). The degree of esterification (DE) of pA was higher than that of pB. With CaCI 2 , pB formed some precipitates, but pA did not. The elution patterns of pA and pB by DEAE‐cellulose column chromatography were different. A clear relationship between other dietary fiber (hemicellulose, cellulose and lignin) and softening of roots was not observed. The composition of pectins, especially DE, appeared to have an effect upon the texture of the Japanese radish softened during cooking.