Journal
FOOD RESEARCH INTERNATIONAL
Volume 93, Issue -, Pages 43-51Publisher
ELSEVIER
DOI: 10.1016/j.foodres.2016.12.025
Keywords
Broccoli; Non-starch polysaccharides; Pectin; Lignin; Texture; Post-harvest modifications
Categories
Funding
- Carl Zeiss foundation
Ask authors/readers for more resources
Storage related changes in the cell wall composition potentially affect the texture of plant-based foods and the physiological effects of cell wall based dietary fiber coinponents. Therefore, a detailed characterization of cell wall polysaccharides and lignins from broccoli stems was performed. Freshly harvested broccoli and broccoli stored at 20 degrees C and 1 degrees C for different periods of time were analyzed. Effects on dietary fiber contents, polysaccharide composition, and on lignin contents/composition were much more pronounced during storage at 20 degrees C than at 1 degrees C. During storage, insoluble dietary fiber contents of broccoli stems increased up to 13%. Storage related polysaccharide modifications indude an increase of the portions of cellulose, xylans, and homogalacturorians and a decrease of the neutral pectic side-chains arabinans and galactans. Broccoli stem lignins are generally rich in guaiacyl units. Lignins from freshly harvested broccoli stems contain slightly larger amounts of p-hydroxyphehyl units than syringyl units. Syringyl units are predominantly incorporated into the lignin polymers during storage, resulting in increased acetyl bromide soluble lignin contents. NMR-based analysis of the interunit linkage types of broccoli stem lignins revealed comparably large portions of resinol structures for a guaiacyl rich lignin. Incorporation of syringyl units into the polymers over storage predominantly occurs through beta-0-4-linkages. (C) 2017 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available