敏豆莢在烹煮過程中質地變化與化學成分變化之相關性

The Relationships between Changes in Texture and Chemical Compositions of Snap Bean Pods during Cooking Processes

張基郁(Chi-Yue Chang) ； 張為憲(Wei-Hsien Chang)

《大葉學報》 1卷1期 (1992/12) Pp. 35-49

https://doi.org/10.7119/JDYU.199212.0035

摘要

經過不同烹煮處理之敏豆莢，其組織硬度與其酒精不溶物（AIS）中的半纖維素、纖維素、木質素及總果膠質等成分的含量變化無關，而與金屬離子中的鈣、鎂、鉀含量變化呈正相關，與鈉離子含量變化呈負相關。經不同烹煮處理之敏豆莢，其AIS中之果膠質依不同溶劑及萃取條件區分為：冷水可溶性果膠（CWP）、冷鉗合劑可溶性果膠（CHP）、熱水可溶性果膠（HWP）、熱稀酸可溶性果膠（HAP）。經分析結果發現敏豆莢組織硬度與鍵結較弱的CWP含量變化呈負相關，而與鏈結較強之其他果膠質區分，如：CHP及HWP含量變化之相關性，則隨萃取順序之不同而異，此現象可能是由於AIS中果膠質具有複雜之鍵結所致。

關鍵字

烹煮 ； 果膠質 ； 敏豆莢 ； 質地

並列摘要

The firmness of snap bean pods, after different cooking treatments, has no correlation to the contents of hemicellulose, cellulose, lignin, or total pectins in the alcohol-insoluble solids (AIS), but it had positive correlations to the contents of calcium, magnesium, and potassium ions, and a negative correlation to the content of sodium ion. The pectins in the AIS of snap bean pods after different cooking treatments were fractionated sequentially with various solvents under different conditions into cold water-soluble pectin (CWP), cold hexametaphosphate-soluble pectin (CHP), hot water-soluble pectin (HWP), and hot acid-soluble pectin (HAP). The results indicated that the content of CWP was found to be negatively correlated to the firmness o f the tissues after different cooking treatments, while the contents of other pectin fractions, such as CHP and HWP, had different correlations to the firmness of the tissues depending on the sequence of pectin extraction from the AIS, which might be due to the presence of more complicated bondings and/or interactions between pectin molecules and other cell wall constituents in the AIS.

並列關鍵字

cooking ； pectin ； snap bean pods ； texture