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Retarding Vegetable Softening by Cold Alkaline Pectin Deesterification Before Cooking
Author(s) -
Van BUREN J. P.,
PITIFER LA.
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.tb14347.x
Subject(s) - pectin , softening , chemistry , depolymerization , alkali metal , food science , organic chemistry , materials science , composite material
Snap beans and carrot tissues, deesterified at 1°C and pH 12.5, soften much more slowly than control tissues when cooked at neutral or slightly alkaline pH. High pH or NaCl during cooking had little effect on the degree of softening. Soaking in 0.05 M EDTA led to an 86% loss in firmness. The results were consistent with a reduction in the β‐elimination depolymerization of pectin during heating as a result of deesterification in the alkali. Deesterified tissues remained susceptible to pronounced softening during cooking at pH 3.5. Potatoes, cauliflower and apples showed similar effects. Peas gave a reduced response. Beets and dry beans did not show a retardation of softening after an alkali soak.