Changes in physicochemical properties related to the texture of lotus rhizomes subjected to heat blanching and calcium immersion. (15th November 2016)

• Record Type: Journal Article
• Authors: Zhao, Wenlin; Xie, Wei; Du, Shenglan; Yan, Shoulei; Li, Jie; Wang, Qingzhang
• Is Part Of: Food chemistry. Volume 211(2016)
• Page Start: 409
• Page End: 414
• Publication Date: 2016-11-15
• Subjects: CDTA (PubChem CID: 10213) -- Calcium chloride (PubChem CID: 5284359) -- 3, 5-dimethylphenol (PubChem CID: 7948); Lotus rhizomes -- Different pre-treatments -- Hardness -- Cell wall materials -- Monosaccharide; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2016.05.075
• Languages: English
• ISSNs: 0308-8146

Abstract

Graphical abstract: Highlights: Different pre-treatments altered the physicochemical properties of lotus rhizomes. The GalA levels were responsible for modulating the texture of lotus rhizomes. Pretreatment changed the ratio, DE and monosaccharide content of the pectic fraction. 40 °C + Ca treatment increased the hardness of the cooked lotus rhizome. Abstract: Pretreatments such as low temperature blanching and/or calcium soaking affect the cooked texture of vegetal food. In the work, lotus rhizomes ( Nelumbo nucifera Gaertn.) were pretreated using the following 4 treatments, blanching at 40 °C, blanching at 90 °C, soaking in 0.5% CaCl2, and blanching at 40 °C followed by immersion in 0.5% CaCl2 . Subsequently, the cell wall material of pretreated samples was isolated and fractioned to identify changes in the degree of esterification (DE) and monosaccharide content of each section, and the texture of the lotus rhizomes in different pre-treatments was determined after thermal processing with different time. The results showed that the greatest hardness was obtained after blanching at 40 °C in CaCl2, possibly attributing to the formation of a pectate calcium network, which maintains the integrity of cell walls. Furthermore, the content of galactose, rhamnose and arabinose decreased due to the breakage of sugar backbones and subsequent damage to cell walls. Our results may provide a reference for lotus rhizome processing.