Schäfer Judith, Brett Anika, Trierweiler Bernhard, Bunzel Mirko
Institute of Applied Biosciences, Department of Food Chemistry and Phytochemistry, Karlsruhe Institute of Technology (KIT) , Adenauerring 20a, 76131 Karlsruhe, Germany.
Max Rubner-Institut (MRI) , Department of Safety and Quality of Fruit and Vegetables, Haid-und-Neu-Str. 9, 76131 Karlsruhe, Germany.
J Agric Food Chem. 2016 Nov 16;64(45):8625-8632. doi: 10.1021/acs.jafc.6b03693. Epub 2016 Nov 2.
Cell wall composition affects the texture of plant-based foods. In addition, the main components of plant cell walls are dietary fiber constituents and are responsible for potential physiological effects that are largely affected by the structural composition of the cell walls. Radish (Raphanus sativus L. var. sativus) is known to develop a woody and firm texture during maturation and ripening, most likely due to changes in the cell wall composition. To describe these changes chemically, radish was cultivated and harvested at different time points, followed by detailed chemical analysis of insoluble fiber polysaccharides and lignin. During maturation, changes in polysaccharide profiles were observed, with a decrease in the portion of neutral pectic side chains and an increase in the xylan portion being predominant. Radish lignin was characterized by unexpectedly high incorporation of p-coumaryl alcohol into the polymer. Maturation dependent increases in lignin contents were accompanied by compositional changes of the lignin polymers with sinapyl alcohol being preferentially incorporated.
细胞壁组成会影响植物性食品的质地。此外，植物细胞壁的主要成分是膳食纤维成分，并且对潜在生理效应有影响，而这些效应在很大程度上受细胞壁结构组成的影响。众所周知，萝卜（Raphanus sativus L. var. sativus）在成熟和熟化过程中会形成木质化且紧实的质地，这很可能是由于细胞壁组成的变化所致。为了从化学角度描述这些变化，在不同时间点种植并收获萝卜，随后对不溶性纤维多糖和木质素进行详细的化学分析。在成熟过程中，观察到多糖谱的变化，其中中性果胶侧链部分减少，木聚糖部分增加占主导。萝卜木质素的特征是对香豆醇意外地大量掺入聚合物中。木质素含量随成熟而增加，同时木质素聚合物的组成发生变化，芥子醇优先掺入。
