Changes in physicochemical properties related to the texture of lotus rhizomes subjected to heat blanching and calcium immersion.
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.
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, People's Republic of China; Aquatic Vegetables Preservation and Processing Technology Engineering Center of Hubei Province, Wuhan 430070, People's Republic of China.
Wenlin
W
Zhao
Department of Biological & Chemical Engineering, Tongren University, Tongren 554300, People's Republic of China.
Wei
W
Xie
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, People's Republic of China; Aquatic Vegetables Preservation and Processing Technology Engineering Center of Hubei Province, Wuhan 430070, People's Republic of China.
Shenglan
S
Du
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, People's Republic of China; Aquatic Vegetables Preservation and Processing Technology Engineering Center of Hubei Province, Wuhan 430070, People's Republic of China. Electronic address: yanshoulei1225@mail.hzau.edu.cn.
Shoulei
S
Yan
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, People's Republic of China; Aquatic Vegetables Preservation and Processing Technology Engineering Center of Hubei Province, Wuhan 430070, People's Republic of China.
Jie
J
Li
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, People's Republic of China; Aquatic Vegetables Preservation and Processing Technology Engineering Center of Hubei Province, Wuhan 430070, People's Republic of China.
Qingzhang
Q
Wang
D000975:Antioxidants / Q000032:analysis / Q000737:chemistry; D002118:Calcium / Q000008:administration & dosage / Q000633:toxicity*; D055598:Chemical Phenomena / Q000187:drug effects; D006358:Hot Temperature / Q000009:adverse effects*; D031653:Nelumbo / Q000737:chemistry* / Q000187:drug effects*; D010936:Plant Extracts / Q000032:analysis / Q000737:chemistry; D027343:Rhizome / Q000737:chemistry* / Q000187:drug effects*
D000975:Antioxidants; D010936:Plant Extracts; D002118:Calcium
3,5-dimethylphenol (PubChem CID: 7948); CDTA (PubChem CID: 10213); Calcium chloride (PubChem CID: 5284359); Cell wall materials; Different pre-treatments; Hardness; Lotus rhizomes; Monosaccharide