Changes in the cell wall polysaccharides during storage and hardening of beans
作者： Tânia M Shiga , Franco M Lajolo , Tullia MCC Filisetti
DOI: 10.1016/S0308-8146(03)00166-3
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摘要: Abstract Experiments were carried out to study the changes induced by HTC development in cell wall polymer sugar composition of beans stored under three different conditions. The cotyledon polysaccharide was composed, a large extent, Ara-rich polymers, released hot-water, CDTA and NaOH. Cell polymers contained medium amounts GalA, Xyl, Glc minor rhamnose. methylation analysis showed presence high terminal arabinose 5-linked arabinose, intermediate 2,5- 3,5-linked probably derived from branched arabinans. Small xylose, 2-linked xylose 4,6-linked glucose indicated xyloglucan. There an inverse relationship between loss seed viability increase cooking time. Hard reduction water-solubility. Beans accelerated condition, mainly uronic acid water-soluble fractions. Mild storage contents water-insoluble Storage at 4 °C proved be best since it prevents development.
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