Relationship between Pectic Substances and Strand Separation of Cooked Spaghetti SquashmPart 1. Changes in Pectic Substances during Cooking  

作　　者：Kayoko Ishii Ai Teramoto Hiroko Kuwada Chihiro Nakazaki Yuri Jibu Mayumi Tabuchi MichikoFuchigami 

机构地区：[1]Department of Nutrition and Life Science, Fukuyama University, Fukuyama 729-0292, Japan [2]Department of Health and Nutrition, Kanto Gakuin University, Yokohama 236-8501, Japan [3]Department of Nutritional Science, Okayama Prefectural University, Soja 719-1197, Japan

出　　处：《Journal of Food Science and Engineering》2014年第4期176-183,共8页食品科学与工程（英文版）（美国）

摘　　要：The purpose of this paper is to investigate the relationship between pectic substances and the separation into strands during cooking of spaghetti squash. Spaghetti squash flesh separated into strands when boiled. Pectic substances of raw and cooked flesh were fractionated into three reagents. The galacturonic acid compositions of hydrochloric acid （HC1）-soluble pectin （PA）, sodium acetate buffer-soluble pectin （PB） and sodium hexametaphosphate-soluble pectin （PC） of raw flesh were 69.0%, 28.9% and 2.1%, respectively. Also, the degree of esterification （DE） ofPA, PB and PC was 67.4%, 61.5% and 55.6%, respectively. The DE of pectin was from the greatest to the least： PA 〉 PB 〉 PC, respectively, and the diethylaminoethyl （DEAE）-cellulose column chromatograms of PA and PB showed that they were comparatively in high methoxyl pectin. Therefore, about 50% of pectic substances in flesh were released into a cooking solution during 15-30 min of cooking. Highmethoxylpectin was degraded by β-elimination during boiling. Consequently, the flesh was separated into strands. This suggests that highmethoxylpectin glues strands together in the flesh of spaghetti squash.

关 键 词：Spaghetti squash pectin texture structure strand separation cooking. 

分 类 号：TQ028.8[化学工程] TS972.118[轻工技术与工程]