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DRY BEAN (PHASEOLUS VULGARIS) HARDENING and the CONSEQUENCES of PECTIN METHYLESTERASE ACTIVITY IN STORAGE
Author(s) -
MAFULEKA MERCY M.,
OTT DANA B.,
HOSFIELD GEORGE L.,
UEBERSAX MARK A.
Publication year - 1991
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1991.tb00150.x
Subject(s) - phaseolus , pectin , chemistry , food science , dry bean , hardening (computing) , pectinesterase , horticulture , botany , pectinase , enzyme , biochemistry , biology , organic chemistry , layer (electronics)
Pectin methylesterase (PME) activities (degree of pectin esterification) and hardness (Kramer shear force) of decorticated Malawi bean varieties ( Phaseolus vulgaris ) were evaluated at 4 and 8 months storage at 0.55 a w and 0.85 a w , and 16°C and 35°C. PME activities were significantly higher at 4 and 8 months than in controls (2°C, 0.30 a w and at 8 versus 4 months, irrespective of a w . Hardening increased with storage time, temperature and a w . Varieties showed significant hardness differences. PME activity influence on hardness was not clearly revealed during the 8 month storage period in the current study.