Microscopic evidence for pectin changes in hard-to-cook development of common beans during storage

Chen, Dongyan; Pham, Uyen Thai Thuc; Loey, Ann Van; Grauwet, Tara; Hendrickx, Marc; Kyomugasho, Clare

doi:10.1016/j.foodres.2021.110115

Cited by 25 publications

(13 citation statements)

References 44 publications

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“…In this regard, more research coupled with quantification analysis of the constituents involved such as pectic substances, phenolic substances, and cations is needed. In a recent microscopy study, Chen et al (2021) concluded that there is a possible contribution of both the pectin-cation-phytate hypothesis and the involvement of pectin crosslinks in HTC development in the cotyledon during storage of red haricot It is suggested that the cooking quality of beans can be maintained during storage under specific conditions of low temperature (<25 • C) and low relative humidity (<65%). In this context, the glass transition (T g ) theory has been described in the literature as a concept to explain food stability in relation to molecular mobility of reacting components in the matrix.…”

Section: Postharvest Storage Conditionsmentioning

confidence: 99%

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Thermal treatment of common beans (Phaseolus vulgaris L.): Factors determining cooking time and its consequences for sensory and nutritional quality

Wainaina

Wafula

Sila

et al. 2021

Comp Rev Food Sci Food Safe

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Over the past years, the shift toward plant‐based foods has largely increased the global awareness of the nutritional importance of legumes (common beans (Phaseolus vulgaris L.) in particular) and their potential role in sustainable food systems. Nevertheless, the many benefits of bean consumption may not be realized in large parts of the world, since long cooking time (lack of convenience) limits their utilization. This review focuses on the current insights in the cooking behavior (cookability) of common beans and the variables that have a direct and/or indirect impact on cooking time. The review includes the various methods to evaluate textural changes and the effect of cooking on sensory attributes and nutritional quality of beans. In this review, it is revealed that the factors involved in cooking time of beans are diverse and complex and thus necessitate a careful consideration of the choice of (pre)processing conditions to conveniently achieve palatability while ensuring maximum nutrient retention in beans. In order to harness the full potential of beans, there is a need for a multisectoral collaboration between breeders, processors, and nutritionists.

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Section: Postharvest Storage Conditionsmentioning

confidence: 99%

“…In a recent microscopy study, Chen et al. (2021) concluded that there is a possible contribution of both the pectin‐cation‐phytate hypothesis and the involvement of pectin crosslinks in HTC development in the cotyledon during storage of red haricot…”

Section: Factors Influencing Bean Cooking Timesmentioning

confidence: 99%

Thermal treatment of common beans (Phaseolus vulgaris L.): Factors determining cooking time and its consequences for sensory and nutritional quality

Wainaina

Wafula

Sila

et al. 2021

Comp Rev Food Sci Food Safe

Self Cite

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“…That is, the type of reactions and relative rate of reactions for different types of foods were better related with a w than with moisture content. Thus, in the food literature, storage experiments often refer to a w or storage RH (e.g., Fu et al, 2020 ; Chen et al, 2021 ; Zhao et al, 2021 ), and/or involve the determination of isotherms (e.g., Staniszewska et al, 2020 ; Rosa et al, 2021 ). When the temperature of the sample is below the relevant glass transition threshold (see below), reliable detection of a w is not possible, while an apparent RH may still be detected (Schiraldi et al, 2012 ).…”

Section: What Are Moisture Sorption Isotherms and Why Are They Inform...mentioning

confidence: 99%

Seed Moisture Isotherms, Sorption Models, and Longevity

2022

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Seed moisture sorption isotherms show the equilibrium relationship between water content and equilibrium relative humidity (eRH) when seeds are either losing water from a hydrated state (desorption isotherm) or gaining water from a dry state (adsorption isotherm). They have been used in food science to predict the stability of different products and to optimize drying and/or processing. Isotherms have also been applied to understand the physiological processes occurring in viable seeds and how sorption properties differ in relation to, for example, developmental maturity, degree of desiccation tolerance, or dormancy status. In this review, we describe how sorption isotherms can help us understand how the longevity of viable seeds depends upon how they are dried and the conditions under which they are stored. We describe different ways in which isotherms can be determined, how the data are modeled using various theoretical and non-theoretical equations, and how they can be interpreted in relation to storage stability.

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“…Previous studies aiming to understand the HTC defect relied on the physical, chemical, and ultrastructural comparison of fast- and slow-cooking beans, in which the changes in the cell wall have been extensively studied [ 19 , 23 , 24 , 25 , 26 ]. Breeding studies have utilized quantitative trait loci (QTL) mapping and genome-wide association studies (GWAS) to identify chromosomal regions on P. vulgaris associated with cooking time.…”

Section: Introductionmentioning

confidence: 99%

Transcriptome-Guided Identification of Pectin Methyl-Esterase-Related Enzymes and Novel Molecular Processes Effectuating the Hard-to-Cook Defect in Common Bean (Phaseolus vulgaris L.)

Toili

Koning

Kiekens

et al. 2022

Foods

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The hard-to-cook defect in common beans is dictated by the ability to achieve cell separation during cooking. Hydrolysis of pectin methyl-esters by the pectin methyl-esterase (PME) enzyme influences cell separation. However, the contributions of the PME enzyme and the cell wall to the hard-to-cook defect have not been studied using molecular tools. We compared relevant molecular processes in fast- and slow-cooking bean varieties to understand the mechanisms underpinning the hard-to-cook defect. A PME spectrophotometric assay showed minor differences in enzyme activity between varieties. Meanwhile, a PME HMMER search in the P. vulgaris genome unveiled 113 genes encoding PMEs and PME inhibitors (PMEIs). Through RNA sequencing, we compared the gene expression of the PME-related genes in both varieties during seed development. A PME (Phvul010g080300) and PMEI gene (Phvul005g007600) showed the highest expression in the fast- and slow-cooking beans, respectively. We further identified 2132 differentially expressed genes (DEGs). Genes encoding cell-wall-related enzymes, mainly glycosylphosphatidylinositol mannosyltransferase, xyloglucan O-acetyltransferase, pectinesterase, and callose synthase, ranked among the top DEGs, indicating novel relations to the hard-to-cook defect. Gene ontology mapping revealed hydrolase activity and protein phosphorylation as functional categories with the most abundant upregulated DEGs in the slow-cooking bean. Additionally, the cell periphery contained 8% of the DEGs upregulated in the slow-cooking bean. This study provides new insights into the role of pectin methyl-esterase-related genes and novel cell wall processes in the occurrence of the hard-to-cook defect.

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Microscopic evidence for pectin changes in hard-to-cook development of common beans during storage

Abstract: Microscopic evidence for pectin changes in hard-to-cook development of common beans during storage,

Cited by 25 publications

References 44 publications

Thermal treatment of common beans (Phaseolus vulgaris L.): Factors determining cooking time and its consequences for sensory and nutritional quality

Thermal treatment of common beans (Phaseolus vulgaris L.): Factors determining cooking time and its consequences for sensory and nutritional quality

Seed Moisture Isotherms, Sorption Models, and Longevity

Transcriptome-Guided Identification of Pectin Methyl-Esterase-Related Enzymes and Novel Molecular Processes Effectuating the Hard-to-Cook Defect in Common Bean (Phaseolus vulgaris L.)

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