Solubility Changes of Pectic Substances of Various Vegetables by NaCl and Its Mechanism

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  • KANEKO Kentaro
    Laboratory of Food Science, Koriyama Women's Junior College, Kaisei
  • SATO Chizuko
    Laboratory of Food Science, Koriyama Women's Junior College, Kaisei
  • WATANABE Teruyo
    Research Laboratory of Food, Koriyama Shokuhin Kogyo Danchi
  • MAEDA Yasuhiko
    Department of Agricultural Chemistry, Utsunomiya University

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Other Title
  • 塩化ナトリウムによる野菜類ペクチンの溶解性の変化とその機構
  • NaCl ニ ヨル ヤサイルイ ペクチン ノ ヨウカイセイ ノ ヘンカ ト ソ

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Mine-machi, Utsunomiya-shi, Tochigi 320 Aliquots of the alcohol insoluble substance (AIS) prepared from various vegetables, chinese cabbage, cabbage, radish root, carrot root and cucumber were suspended in 5% NaCl solution and then desalted by dialysis for analysis of the composition of pectic substances and the content of Ca, Mg, K and Na. Samples treated with water in the same way were analyzed as controls. The composition of pectic substances in the AIS was estimated by the successive fractionation with different extractants according to the solubility, expressing as the water soluble (W-P), the hot-water soluble (HW-P), the sodium-hexametaphosphate soluble (HX-P) and the hot 0.05N HCl soluble (H-P), respectively. On the other hand, after the extraction with hot water, the residual pectic substances in the AIS were also treated with NaCl and analyzed as stated above. And also, the cation contents in W-P and HW-P fractionated from the AIS treated with the NaCl solution and dialyzed were measured. The result were obtained as follows: (1) The amount of total pectic substance in the AIS did not changed during the treatment with the NaCl solution, whereas the HX-P and the H-P showed a remarkable decrease while the W-P and the HW-P increased so much inversely. (2) After extraction with hot water, the further extraction of the AIS residue with the NaCl solution gave much soluble pectic substances, decreasing the content of the HX-P and the H-P. (3) The treatment of the AIS with the NaCl solution and desalting by dialysing gave a remarkable decrease of the content of Ca, Mg and K in the AIS residue, while increasing Na. (4) The content of Ca, Mg and K in the W-P and the HW-P prepared from the NaCl-treated AIS as mentioned above decreased markedly, while Na increased so much. As the results of this study, it was assumed that the treatment of the AIS with the NaCl sotution, as well as salting of various vegetables previously reported1), might cause the elimination of a considerable amount of the cross-linking cations, Ca and Mg, from the pectic substances by the ion-exchange reaction probably occuring between the cations and Naions of NaCl used, and consequently caused the change of the solubilities of pectic substances, especially decreasing the HX-P and increasing the W-P and the HW-P.

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