Premium
CHARACTERIZATION OF CELL WALL POLYSACCHARIDES OF JICAMA ( PACHYRRHIZUS EROSUS ) AND CHINESE WATER CHESTNUT ( ELEOCHARIS DULICIS )
Author(s) -
KLOCKEMAN D.M.,
PRESSEY R.,
JEN J.J.
Publication year - 1991
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.1991.tb00418.x
Subject(s) - hemicellulose , chemistry , fractionation , cellulose , sugar , food science , polysaccharide , lignin , composition (language) , water soluble , botany , chromatography , organic chemistry , biology , linguistics , philosophy
Alcohol insoluble solids (AIS) from jicama and Chinese water chestnut were isolated and analyzed to elucidate the similarity in texture between these two crispy vegetables. Pectins were the largest AIS component of both vegetables, comprising approximately 50% of AIS. Further analysis showed a similar composition of water soluble, chelator soluble, and alkaline soluble pectins in both jicama and water chestnut. Water chestnut contained a much larger hemicellulose component and a correspondingly smaller cellulose and lignin component than jicama. Fractionation of the hemicellulose and examination of molecular weight distribution and neutral sugar composition of various fractions revealed major differences between the two vegetables. These differences in structure and composition of hemicellulose may explain the observed differences in textural properties of these two crispy vegetables.