Effect of anions on binding between calcium and pectic substance.

Kaneko, Kentaro; Ota, Kiyoko; Sumino, Takeshi; Maeda, Yasuhiko

doi:10.4327/jsnfs.42.391

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“…In addition, ashed seaweeds were found to show almost the same effect on hardness as Ca(OH)2, though the added amounts were larger. The hardness maintenance effect of Ca(OH)2 results from the strengthening of the tissue structure due to cross linking between Ca and pectic substances (Kaneko et al, 1989 Changes in pectic substances Figure I shows the composition of pectic substances in AIS. Each pectin is shown as the ratio to total pectin.…”

Section: Resultsmentioning

confidence: 99%

On the Maintenance of Hardness of Ume Fruit Stored under Low Pressure with Hardeners.

Kaneko

Otoguro

Одаке³

et al. 1996

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After treatment with 200 ppm hypochlorite solution, ume fruit (Japanese apricot, Prunus mume Sieb. et Zucc.) was soaked in 3% NaCl with hardeners, Ca(OH)2 and ashed seaweeds, prepared from wakame and kelp. The fruit was stored at a pressure of 1.2XI03 Pa. After six months storage, we analyzed the pectic substances and divalent cations (Ca and Mg). We also measured hardness, and yeasts and lactic acid bacteria were examined. Furthermore, the tissue structure was observed with a scanning electron microscope, and we investigated the relationships among hardness, pectic substances, and tissue structure. The following results were obtained: (1) Number of yeast was less than 102/g, and lactic acid bacteria were not detected. (2) Though ume fruit stored in 3% NaCl solution obviously softenedj the fruit with 0.2% Ca(OH)2, 1.0% ashed wakame or 1.0% ashed kelp showed adequate hardness as material for hardened brined ume fruit. (3) Ca contents in alcohol insoluble substances (AIS) prepared from ume fruits with Ca(OH)2 or ashed seaweeds exhibited an increase with amounts of additives. But, Ca in ashed seaweeds seemed to bind easier to some substance in AIS, such as pectic substances, than Ca in Ca(OH)2' (4) Since an increase in water soluble pectin (WSP) and 0.4% hexametaphosphate soluble pectin (HXSP) in ume fruit without hardener is accompanied with a decrease in the amounts of 0.05 N HCI soluble pectin (HSP), it was presumed that there is some effective relationship between HSP and WSP or HXSP. When the hardener was addedj the changes in HSP, WSP and HXSP were inhibited. Furthermore, ashed seaweeds seemed to promote the change in HSP to There are several studies on the storage of fruits and vegetables under low pressure (Kim & Oogaki, 1985;Gemma et al , 1989), but those studies have been performed only when fruits or vegetables were stored without NaCl treatment or other solutions.Hardened brined ume fruit (Kari-Kari ume zuke) is made of brined ume fruit stored in about 25% NaCl solution. For processing, the brined fruit must first be desalted with water until the NaC1 concentration is reduced to 8% or less. Since many of the ingredients of ume fruit are washed out during the process, the desalted fruit must be flavored. In addition, because of concerns about the effects to the environment, the brining waste water has to be further diluted to decrease the NaCl concentration. If ume fruit is stored in a low NaCl concentration solution, such dilution is not necessary.Furthermore, the fiavor of the fruit will be maintained more than with the conventional method.In a previous research project (Komorida et al, 1995), we sought to combine the idea of low pressure storage with the use of a low NaCl solution for the storage of 10-100 kg of ume fruit. In this previous experiment, we found that though yeasts and lactic acid bacteria did not grow during storage, the fruit without hardener softened, and the fruit with hardener, Ca(OH)2, maintained the hardness for over a year at room temperature.In this previous study, we did not...

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Section: Resultsmentioning

confidence: 99%

On the Maintenance of Hardness of Ume Fruit Stored under Low Pressure with Hardeners.

Kaneko

Otoguro

Одаке³

et al. 1996

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“…From these results, it was found that ume fruit with Ca lactate contained larger amounts of Ca than the fruit without Ca lactate. In a previous paper, we reported that Ca from Ca compounds such as Ca hydroxide, Ca lactate and Ca gluconate combines with pectic substances to form crosslinkages (Kaneko et al, 1989b). Therefore, it is thought that Ca lactate added to solution in which ume fruit was stored would dissociate to Ca ion and lactic acid, and Ca ion would react with pectic substances in the fruit to form cross-linkages.…”

Section: Measurement Of Yeasts and Lactic Acid Bacteriamentioning

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Effects of Low Pressure Storage on Various Taste Components, Pectic Substances and Hardness of Ume Fruit.

Kaneko

Otoguro

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et al. 1996

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After treatment with about 200 ppm hypochlorite solution, ume fruit (Japanese apricot, Prunus mume Sieb. et Zucc.) was soaked in water, 5% NaCl or 10% NaCl with Ca lactate or ashed kelp as a hardener. The fruit was stored at a pressure of 1.2XI03 Pa. After 6 months, we analyzed the organic acids, free sugars (sugars), free amino acids (amino acids), inorganic cations and pectic substances in the ume fruit. We also measured the hardness, and the yeasts and lactic acid bacteria were examined. The following results were obtained: (1) Yeasts and lactic acid bacteria were not detected. (2) Ume fruit without a hardener obviously softened. Though ume fruit with a hardener generally maintained hardness, the fruit stored in water decreased slightly more than that stored in 5% and 10% NaCl. (3) Ume fruit with Ca lactate contained lactic acid produced by dissociation of the lactate to Ca ion and lactic acid. However, organic acids in ume fruit were not decomposed during storage. (4) Though sucrose was resolved to glucose and fructose, no sugars in ume fruit decomposed to any compound except the sugars. (5) The major amino acid in fresh ume fruit was asparagine which represented 933% of the total amino acids. The ratio of asparagine in stored ume fruit was almost the same as that in the fresh fruit. In addition, amino acids in ume fruit were considered not to decompose during storage. (6) Because the Ca content in the alcohol-insoluble substances prepared from ume fruit with Ca lactate or ashed kelp increased, Ca in both hardeners was thought to bind to some components such as pectic substances. (7) With storage, ume fruit decreased in the ratio of 0.05 N hydrochloric acid-soluble pectin (HSP) to total pectin and increased in the water soluble-pectin (WSP) ratio. Though the HSP in ume fruit with Ca lactate also decreased, the degree of decrease was less than that of the fruit without a hardener. In addition, the WSP ratio did not increase. Furthermore, ume fruit with ashed kelp was remarkably larger in HSP ratio than the fruit with Ca lactate, and the WSP was less than that in the fresh fruit. From these results, it was found that under low pressure storage, though sucrose was resolved to glucose and fructose, the taste components in ume fruit were maintained. Furthermore, it was found that ashed kelp has an ability about equal to that of Ca lactate to maintain the hardness of unre fruit during storage. However, it was considered that the mechanism for maintaining hardness might differ each case.

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Effect of anions on binding between calcium and pectic substance.

Cited by 2 publications

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On the Maintenance of Hardness of Ume Fruit Stored under Low Pressure with Hardeners.

On the Maintenance of Hardness of Ume Fruit Stored under Low Pressure with Hardeners.

Effects of Low Pressure Storage on Various Taste Components, Pectic Substances and Hardness of Ume Fruit.

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