Role of Calcium and Magnesium Ions in the Hardening of Pressure-treated Root Vegetables.

• Kasai M.

  School of Human Life and Environmental Science, Ochanomizu University

• Hatae K.

  School of Human Life and Environmental Science, Ochanomizu University

• Shimada A.

  School of Human Life and Environmental Science, Ochanomizu University

書誌事項

タイトル別名

• Role of Calcium and Magnesium Ions in t

抄録

The hardness of Japanese radish was increased by pressurization and standing after the release of pressure. We measured the variations of pectin fractions with time after pressure release. Only the hexametaphosphate-soluble pectin, which is bound to divalent metal ions, increased slightly after standing. Calcium ion content in water-soluble pectin was decreased by pressurization. Water-soluble calcium ions decreased with pressure treatment and standing. However, sodium chloride-soluble calcium ions, which are bound to tissue components, increased. The hardening is considered to be brought about by changes in the interactions among tissue components. It is also suggested that calcium ions play an important role in pressure-induced hardening.

収録刊行物

• 高圧力の科学と技術

  高圧力の科学と技術 7 1283-1285, 1998

  日本高圧力学会

キーワード

• hardening
• pectin
• calcium ion
• magnesium ion
• Japanese radish

詳細情報

• CRID: 1390001204382187008
• NII論文ID: 10002693741
• NII書誌ID: AN10452913
• DOI: 10.4131/jshpreview.7.1283
• COI: 1:CAS:528:DyaK1cXktFyru7o%3D
• ISSN: 13481940
• ISSN: 0917639X
• NDL書誌ID: 4494217
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I4494217
• 本文言語コード: en
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