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Effects of Salts and pH on Heating‐Related softening of Snap Beans
Author(s) -
BUREN J. P.,
KEAN W. P.,
GAVITT B. K.,
SAJJAANANTAKUL T.
Publication year - 1990
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.1365-2621.1990.tb03923.x
Subject(s) - softening , chemistry , pectin , food science , materials science , composite material
The effects of salts and pH on softening during cooking were tested by modifying solutions in which pods were heated. Ca displacement was minimized by soaking heated pods in 0.2M CaCl 2 before measuring firmness. Softening was increased independently by the presence of salts and when pH was raised from 5.2 to 6.2. Cations decreased firmness in the order Li > Na = K > NH4 and Ca > Mg. Anions decreased the firmness in the order SO 4 > acetate > CI > NO 3 . Firmness differences persisted at long heating times. The results support the hypothesis that pectin β‐elimination was the principal softening reaction.