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Cell Wall Monosaccharide Changes During Softening of Brined Cucumber Mesocarp Tissue
Author(s) -
McFEETERS R.F.
Publication year - 1992
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.1365-2621.1992.tb14328.x
Subject(s) - softening , chemistry , arabinose , rhamnose , monosaccharide , sugar , cell wall , sodium dodecyl sulfate , extraction (chemistry) , chromatography , galactose , biochemistry , ethanol , sodium , fermentation , xylose , organic chemistry , statistics , mathematics
Blanched, unheated and fermented cucumber mesocarp tissues stored at pH 3.5 had losses in galacturonic acid, galactose, arabinose, and rhamnose from cell walls isolated by sequential extraction with aqueous sodium dodecyl sulfate (SDS) and phenohacetic acid:water (2:1:1; SDS/PAW). Much smaller amounts of the sugars were solubilized when the cell walls were isolated by extraction with 80% ethanol. The differential solubilization of sugars suggested that a limited degradation of pectic and hemicellulosic substances occurred during cucumber tissue softening. This degradation was readily observed when softened tissue was extracted by SDS/PAW, but not when isolated by the more common ethanol extraction. Similarity in pattern of sugar losses, following low pH storage after three processing treatments, suggested that reactions which resulted in tissue softening and solubilization of cell wall sugars were similar in the three treatments.