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Potential role of cell wall pectin polysaccharides, water state, and cellular structure on twice "increase-decrease"

Zhixuan Yang1, Hekai Fan1, Ruoxuan Li1

  • 1College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei, PR China.

Food Research International (Ottawa, Ont.)
|October 7, 2023
PubMed
Summary
This summary is machine-generated.

Pickled kohlrabi texture changes twice due to water loss and pectin modification. Understanding these mechanisms, involving pectin methylesterase (PME), guides better pickled vegetable processing.

Keywords:
ImmunofluorescenceKohlrabiPectinPickled vegetablesTexture

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Area of Science:

  • Food Science
  • Biochemistry
  • Materials Science

Background:

  • Pickled kohlrabi is a popular Chinese vegetable product.
  • Texture changes during pickling are significant but poorly understood.
  • Key textural attributes include hardness, springiness, and chewiness.

Purpose of the Study:

  • To elucidate the mechanisms behind the characteristic "increase-decrease" texture changes in pickled kohlrabi.
  • To investigate the roles of cell wall pectin, water status, and cellular structure.

Main Methods:

  • In situ analysis techniques were employed.
  • Methods included immunofluorescence, low-field nuclear magnetic resonance, and transmission electron microscopy.
  • These methods allowed for detailed observation of cellular and molecular changes.

Main Results:

  • Early salting caused water loss, cell shrinkage, and initial texture increase.
  • Dehydration-rehydration led to the first texture decrease.
  • Pectin methylesterase (PME) activity produced low-esterified pectin, increasing texture.
  • Further enzymatic action (PG and PME) decreased pectin molecular weight, reducing texture.

Conclusions:

  • Kohlrabi texture changes are a complex interplay of water dynamics and pectin biochemistry.
  • Pectin modification, particularly by PME, is crucial for texture evolution.
  • Findings offer guidance for optimizing pickled vegetable texture.