Towards a better understanding of the pectin structure-function relationship in broccoli during processing: Part I-macroscopic and molecular analyses

Food Research International

Volumn 44, Issue 6, 2011, Pages 1604-1612

  Christiaens, Stefanie ^a   Van Buggenhout, Sandy ^a   Houben, Ken ^a   Fraeye, Ilse ^a   Van Loey, Ann M ^a   Hendrickx, Marc E ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

Author keywords

Broccoli; Degree of esterification; High pressure; Pectin; Processing; Texture

Indexed keywords

A-THERMAL; BRASSICA OLERACEA; BROCCOLI; CONTROL SAMPLES; DEGREE OF ESTERIFICATION; HIGH PRESSURE; HOMOGALACTURONAN; LOW TEMPERATURES; MACROSCOPIC LEVELS; MOLECULAR ANALYSIS; PECTIN; PECTIN METHYLESTERASE; PRE-TREATMENT; PRE-TREATMENTS; STRUCTURE-FUNCTION RELATIONSHIP;

CROSSLINKING; ESTERIFICATION; ESTERS; TEXTURES;

CALCIUM;

BRASSICA OLERACEA; BRASSICA OLERACEA VAR. CAPITATA; BRASSICA OLERACEA VAR. ITALICA;

EID: 79958271718     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.04.029     Document Type: Article

References (39)

1. Ahmed A., Labavitch J. A simplified method for accurate determination of cell wall uronide content. Journal of Food Biochemistry 1977, 1:361-365.
2. Blumenkrantz N., Asboe-Hansen G. New method for quantitative determination of uronic acids. Analytical Biochemistry 1973, 54:484-489.
3. Bordenave M. Analysis of pectin methyl esterases. Plant cell wall analysis 1996, 165-180. Springer, Berlin. H.F. Linskens (Ed.).
4. Brett C.T., Waldron K.W. Physiology and biochemistry of plant cell walls. Topics in plant functional biology 1996, 1-74. Chapman & Hall, London. M. Black, B. Charlwood (Eds.).
5. Canet W., Alvarez M.D., Luna P., Fernandez C., Tortosa M.E. Blanching effects on chemistry, quality and structure of green beans (cv. Moncayo). European Food Research and Technology 2005, 220:421-430.
6. Chin L.-H., Ali Z.M., Lazan H. Cell wall modifications, degrading enzymes and softening of carambola fruit during ripening. Journal of Experimental Botany 1999, 50:767-775.
7. Christiaens S., Van Buggenhout S., Ngouémazong E.D., Vandevenne E., Fraeye I., Duvetter T., et al. Anti-homogalacturonan antibodies: A way to explore the effect of processing on pectin in fruits and vegetables?. Food Research International 2011, 44:225-234.
8. Coenen G.J., Bakx E.J., Verhoef R.P., Schols H.A., Voragen A.G.J. Identification of the connecting linkage between homo- or xylogalacturonan and rhamnogalacturonan type I. Carbohydrate Polymers 2007, 70:224-235.
9. De Roeck A., Sila D.N., Duvetter T., Van Loey A., Hendrickx M. Effect of high pressure/high temperature processing on cell wall pectic substances in relation to firmness of carrot tissue. Food Chemistry 2008, 107:1225-1235.
10. Fraeye I., Knockaert G., Van Buggenhout S., Duvetter T., Hendrickx M., Van Loey A. Enzyme infusion and thermal processing of strawberries: Pectin conversions related to firmness evolution. Food Chemistry 2009, 114:1371-1379.
11. Greve L.C., Shackel K.A., Ahmadi H., McArdle R.N., Gohlke J.R., Labavitch J.M. Impact of heating on carrot firmness: Contribution of cellular turgor. Journal of Agricultural and Food Chemistry 1994, 42:2896-2899.
12. Keijbets M.J.H., Pilnik W. β-elimination of pectin in the presence of anions and cations. Carbohydrate Research 1974, 33:359-362.
13. Klavons J.A., Bennett R.D. Determination of methanol using alcohol oxidase and its application to methyl-ester content of pectins. Journal of Agricultural and Food Chemistry 1986, 34:597-599.
14. Ludikhuyze L., Van Loey A., Indrawati, Hendrickx M. Combined high pressure thermal treatment of foods. Thermal technologies in food processing 2001, 266-284. Woodhead Publishing Limited, Cambridge. P. Richardson (Ed.).
15. Ly-Nguyen B., Van Loey A.M., Fachin D., Verlent I., Indrawati, Hendrickx M.E. Partial purification, characterization and thermal and high-pressure inactivation of pectin methylesterase from carrots (Daucus carrota L.). Journal of Agricultural and Food Chemistry 2002, 50:5437-5444.
16. McFeeters R.F., Armstrong S.A. Measurement of pectin methylation in plant cell walls. Analytical Biochemistry 1984, 139:212-217.
17. Munyaka A.W., Oey I., Van Loey A., Hendrickx M. Application of thermal inactivation of enzymes during vitamin C analysis to study the influence of acidification, crushing and blanching on vitamin C stability in broccoli (Brassica oleracea L var. italica). Food Chemistry 2009, 120:591-598.
18. Munyaka A.W., Oey I., Verlinde P., Van Loey A., Hendrickx M. Acidification, crushing and thermal treatments can influence the profile and stability of folate poly-γ-glutamates in broccoli (Brassica oleracea L var. italica). Food Chemistry 2009, 117:568-575.
19. Ng A., Waldron K. Effect of cooking and pre-cooking on cell-wall chemistry in relation to firmness of carrot tissues. Journal of the Science of Food and Agriculture 1997, 73:503-512.
20. Ni L., Lin D., Barrett D.M. Pectin methylesterase catalyzed firming effects on low temperature blanched vegetables. Journal of Food Engineering 2005, 70:546-556.
21. Rao M.A., Lund D.B. Kinetics of thermal softening of foods-A review. Journal of Food Processing and Preservation 1986, 10:311-329.
22. Ridley B.L., O'Neill M.A., Mohnen D. Pectins: structure, biosynthesis, and oligogalacturonide-related signaling. Phytochemistry 2001, 57:929-967.
23. Sajjaanantakul T., Van Buren J.P., Downing D.L. Effect of methyl ester content on heat degradation of chelator-soluble carrot pectin. Journal of Food Science 1989, 54:1272-1277.
24. Selvendran R.R., O'Neill M.A. Isolation and analysis of cell walls from plant material. Methods of Biochemical Analysis 1987, 32:25-153.
25. Shapiro T.A., Fahey J.W., Wade K.L., Stephenson K.K., Talalay B. Chemoprotective glucosinolates and isothiocyanates of broccoli sprouts: metabolism and excretion in humans. Cancer Epidemiology, Biomarkers & Prevention 2001, 10:501-508.
26. Sila D.N., Doungla E., Smout C., Van Loey A., Hendrickx M. Pectin fractions inter-conversions: insight into understanding texture evolution of thermally processed carrot. Journal of Agricultural and Food Chemistry 2006, 54:8471-8479.
27. Sila D.N., Smout C., Elliot F., Van Loey A., Hendrickx M. Non-enzymatic depolymerization of carrot pectin: Toward a better understanding of carrot texture during thermal processing. Journal of Food Science 2006, 71:1-9.
28. Sila D.N., Smout C., Vu T.S., Hendrickx M.E. Effects of high-pressure pretreatment and calcium soaking on the texture degradation kinetics of carrots during thermal processing. Journal of Food Science 2004, 69:205-211.
29. Sila D.N., Smout C., Vu S.T., Van Loey A., Hendrickx M. Influence of pretreatment conditions on the texture and cell wall components of carrots during thermal processing. Journal of Food Science 2005, 70:85-91.
30. Siliha H., Jahn W., Gierschner K. Effect of a new canning process on cell wall pectic substances, calcium retention and texture of canned carrots. Pectins and pectinases 1996, 495-508. Elsevier Science, Amsterdam. J. Visser, A. Voragen (Eds.).
31. Stanley D.W., Bourne M.C., Stone A.P., Wismer W.V. Low-temperature blanching effects on chemistry, firmness and structure of canned green beans and carrots. Journal of Food Science 1995, 60:327-333.
32. Van Buggenhout S., Sila D.N., Duvetter T., Van Loey A., Hendrickx M. Pectins in processed fruits and vegetables: Part III-Texture engineering. Comprehensive Reviews in Food Science and Food Safety 2009, 8:105-117.
33. Van Buren J.P. The chemistry of texture in fruits and vegetables. Journal of Texture Studies 1979, 10:1-23.
34. Vincken J.-P., Schols H.A., Oomen R.J.F.J., McCann M.C., Ulvskov P., Voragen A.G.J., et al. If homogalacturonan were a side chain of rhamnogalacturonan I. Implications for cell wall architecture. Plant Physiology 2003, 132:1781-1789.
35. Waldron K.W. Plant structure and fruit and vegetable texture. Solid foods 2004, Volume 2:241-258. Woodhead Publishing Limited, Cambridge. D. Kilcast (Ed.).
36. Waldron K.W., Parker M.L., Smith A.C. Plant cell walls and food quality. Comprehensive Reviews in Food Science and Food Safety 2003, 2:101-119.
37. Weaver C.M., Plawecki K.L. Dietary calcium: Adequacy of a vegetarian diet. The American Journal of Clinical Nutrition 1994, 59:1238S-1241S.
38. Willats W.G.T., McCartney L., Mackie W., Knox J.P. Pectin: Cell biology and prospects for functional analysis. Plant Molecular Biology 2001, 47:9-27.
39. Wu A., Chang W.H. Influence of precooking on the firmness and pectic substances of three stem vegetables. International Journal of Food Science and Technology 1990, 25:558-565.