Changes in Tissue Structure and Pectins of Chinese Cabbage during Salting and Heating

염절임 및 가열에 의한 배추조직의 구조와 펙틴의 변화

  • Published : 1991.08.01

Abstract

The structure of fresh, salted and heated petiole tissue from Chinese cabbage was examined with optical microscope, and the pectin of the tissues was fractionated by successive extraction. The pectin in Chinese cabbage consisted mainly of high methoxyl pectin(pA) and low methoxyl pectin(pB). The pA content was converted to pB markedly by salting and heating at $60{\sim}70^{\circ}C$ for 30 min while heating the cabbage above 80 decreased pB content. The firmness of heated tissue was highly correlated with pB content(r=0.996). Cytorrhysis test showed that pore size of the tissue became smaller by salting and heating at temperature below $80^{\circ}C$.

Keywords

Chinese cabbage;pectin;tissue structure;cytorrhysis;thermal softening