期刊
FOOD RESEARCH INTERNATIONAL
卷 44, 期 6, 页码 1604-1612出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.foodres.2011.04.029
关键词
Broccoli; Texture; Pectin; Processing; High pressure; Degree of esterification
资金
- Research Council KULeuven [KP/08/004]
- Research Foundation Flanders (FWO)
To investigate the structure-function relationship of pectin during (pre)processing, broccoli samples (Brassica oleracea L cultivar italica) were subjected to one of the following pretreatments: (i) low-temperature blanching (LTB), (ii) LTB in combination with Ca2+ infusion, (iii) high-pressure pretreatment (HP), (iv) HP in combination with Ca2+ infusion, or (v) no pretreatment (control sample), whether or not in combination with a thermal treatment of 15 min at 90 degrees C. The macroscopic attributes of broccoli were linked to the chemical structure of broccoli pectin. By enhancing the cross-linking of pectic polymers, both LTB and HP reduced the texture loss that occurred during thermal processing of broccoli. During these pretreatments, homogalacturonan was de-esterified by pectin methylesterase, which led to changes in pectin solubility. When LTB or HP was combined with Ca2+ infusion, changes in the structure of pectin occurred, however not always reflected at the macroscopic level. The degree of esterification of pectin in Ca2+-soaked broccoli samples was lower compared to non-Ca2+-soaked samples and, in addition, a higher amount of ionically cross-linked pectin was retrieved. (C) 2011 Elsevier Ltd. All rights reserved.
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