Yi Jianyong, Njoroge Daniel M, Sila Daniel N, Kinyanjui Peter K, Christiaens Stefanie, Bi Jinfeng, Hendrickx Marc E
Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China; Laboratory of Food Technology, Department of Microbial Molecular Systems (M2S), Leuven Food Science and Nutrition Research Center (LFoRCe), KU Leuven, Kasteelpark Arenberg 22 Box 2457, Heverlee 3001, Belgium.
Laboratory of Food Technology, Department of Microbial Molecular Systems (M2S), Leuven Food Science and Nutrition Research Center (LFoRCe), KU Leuven, Kasteelpark Arenberg 22 Box 2457, Heverlee 3001, Belgium; Department of Food Science, Faculty of Agriculture, Jomo Kenyatta University of Agriculture and Technology, PO Box 62000-00200, Nairobi, Kenya.
Food Chem. 2016 Nov 1;210:481-90. doi: 10.1016/j.foodchem.2016.05.018. Epub 2016 May 3.
The hard-to-cook (HTC) defect in legumes is characterized by the inability of cotyledons to soften during the cooking process. Changes in the non-starch polysaccharides of common bean seed coat and cotyledon were studied before and after development of the HTC defect induced by storage at 35°C and 75% humidity for 8months. Distinct differences in the yields of alcohol insoluble residues, degree of methoxylation (DM), sugar composition, and molar mass distribution of non-starch polysaccharides were found between the seeds coat and cotyledons. The non-starch polysaccharide profiles, both for seed coats and cotyledons, significantly differed when comparing HTC and easy-to-cook (ETC) beans. In conclusion, differences in the structure, composition and extractability of non-starch polysaccharides between the ETC and HTC beans confirmed the significant role of pectin polysaccharides in interaction with divalent ions in the HTC development, which consequently affect their cooking behaviors.
豆类中难煮（HTC）缺陷的特征在于子叶在烹饪过程中无法软化。研究了在35°C和75%湿度下储存8个月诱导产生HTC缺陷前后，普通菜豆种皮和子叶中非淀粉多糖的变化。发现种皮和子叶之间在醇不溶性残渣产量、甲氧基化程度（DM）、糖组成以及非淀粉多糖的摩尔质量分布方面存在明显差异。比较HTC和易煮（ETC）豆类时，种皮和子叶的非淀粉多糖谱均存在显著差异。总之，ETC和HTC豆类之间非淀粉多糖在结构、组成和可提取性方面的差异证实了果胶多糖在HTC发育过程中与二价离子相互作用中的重要作用，进而影响它们的烹饪行为。
