ダイコンの煮熟軟化とペクチン組成の変化に及ぼす各種塩化物の影響

DOI

書誌事項

タイトル別名
  • Effects of Various Chlorides on the Softening of Cooked Japanese Radish Roots and on the Pectic Composition after Cooking.

抄録

Disks of Japanese radish r oots were cooked in various chloride solutions to investigate the effects of metallic chlorides on the softening of cooked vegetables. When cooked in several chloride solutions, the softening, amount of pectic substances released into the solutions, and amount of water-soluble pectin remaining in the tissues were (greatest to least) 0.2 M FeCl3>NaCl>KCl>MgCl2>distilled water>CaCl2, AlCl3and FeCl2. There was a correlation between the softening of the disks and the pectic solubilization. This suggests that KCl, NaCl and MgCl2 accelerated pectin solubilization, consequently affecting the softening of the vegetables. CaCl2, AlCl3 and FeCl2 inhibited pectin solubilization, and hence made the cooked vegetables firmer. The disks cooked in an FeCl3 solution were extremely soft, because of the hydrolysis of pectic substances by contamination with a strong acid (pH 0.9).<BR>The pH values of the solutions after cooking were different according to the kind and concentration of chlorides. The pH value of the cooking solution also affected the softening of disks. There was a large difference between CaCl2 and (CH3COO)2Ca on the softening of Japanese radish roots by cooking. Comparing the pH value of the cooking solutions and the concentration of Ca2+, the pH value had a greater effect than the Ca2+ concentration.

収録刊行物

  • 日本家政学会誌

    日本家政学会誌 44 (8), 643-648, 1993

    一般社団法人 日本家政学会

キーワード

詳細情報 詳細情報について

  • CRID
    1390282681309140352
  • NII論文ID
    130003705610
  • DOI
    10.11428/jhej1987.44.643
  • COI
    1:CAS:528:DyaK3sXmt1Cktro%3D
  • ISSN
    18820352
    09135227
  • 本文言語コード
    en
  • データソース種別
    • JaLC
    • CiNii Articles
  • 抄録ライセンスフラグ
    使用不可

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