Detailed analysis of seed coat and cotyledon reveals molecular understanding of the hard-to-cook defect of common beans (Phaseolus vulgaris L.)

文献类型： 外文期刊

第一作者： Yi, Jianyong

作者： Yi, Jianyong;Bi, Jinfeng;Yi, Jianyong;Njoroge, Daniel M.;Christiaens, Stefanie;Hendrickx, Marc E.;Njoroge, Daniel M.;Sila, Daniel N.;Kinyanjui, Peter K.

作者机构：

关键词： Common beans;Pectin;Extractability;Neutral sugar;Molar mass;Calcium

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN：

年卷期：

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收录情况： SCI

摘要： The hard-to-cook (HTC) defect in legumes is characterized by the inability of cotyledons to soften during the cooking process. Changes in the non-starch polysaccharides of common bean seed coat and cotyledon were studied before and after development of the HTC defect induced by storage at 35 degrees C and 75% humidity for 8 months. Distinct differences in the yields of alcohol insoluble residues, degree of methoxylation (DM), sugar composition, and molar mass distribution of non-starch polysaccharides were found between the seeds coat and cotyledons. The non-starch polysaccharide profiles, both for seed coats and cotyledons, significantly differed when comparing HTC and easy-to-cook (ETC) beans. In conclusion, differences in the structure, composition and extractability of non-starch polysaccharides between the ETC and HTC beans confirmed the significant role of pectin polysaccharides in interaction with divalent ions in the HTC development, which consequently affect their cooking behaviors. (C) 2016 Elsevier Ltd. All rights reserved.

分类号： TS2`TS201.2

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