Structural changes in cell wall of Japanese radish accompanied by release of rhamnogalacturonan during pressure cooker heating

Mitose Tsuchida,Hideyuki Yamaguchi,Norihisa Katayama,Yoko Sato, Wakano Kawashima,Midori Kasai

Food Chemistry（2021）

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摘要

•Cell wall of heated Japanese radish between 100 °C and 117 °C were compared.•Eluted components from AIS of raw samples heated in water were analyzed.•13C CP/MAS NMR couldn’t discriminate between temperatures of AIS from heated samples.•PST/MAS NMR showed clear signal changes in side chain of RG depending on temperature.•Heating radish at 117 °C for 3 h caused loosening of cell wall with keeping its shape.

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关键词

Japanese radish,Cell wall polysaccharides,Alcohol insoluble solids,13C CP/MAS NMR,13C PST/MAS NMR,Rhamnogalacturonan,Mobility,Metalions

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