Growth Region Impacts Cell Wall Properties and Hard-to-Cook Phenotype of Canned Navy Beans (Phaseolus vulgaris)
Growth Region Impacts Cell Wall Properties and Hard-to-Cook Phenotype of Canned Navy Beans (Phaseolus vulgaris)
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DOI：
10.1007/s11947-020-02436-7
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发表时间：
2020-04-18
影响因子：
5.6
通讯作者：
Orfila, Caroline
中科院分区：
文献类型：
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作者：
Chu, Jin;Ho, Peter;Orfila, Caroline
人们对难以煮熟现象背后的细胞机制知之甚少。来自同一品种但在北美不同地区种植的菜豆（Phaseolus vulgaris）表现出不同的罐装特性。与马尼托巴省种植的软豆 (SB) 相比，破坏安大略省种植的硬豆 (HB) 所需的力要多 46.4%。 HB 在热烫和罐装过程中吸收的水分分别减少了 12.5% 和 14.7%。显微镜评估显示，罐装导致中层和细胞壁肿胀，但两种豆类的细胞粘附力均得到保留。免疫荧光显微镜显示，HB 中甲基酯化的同型半乳糖醛酸 (HG) 标记减少，非甲基酯化的 HG 和阿拉伯聚糖表位增多。成分分析表明，HB 的多糖水溶性较差，且富含中性糖，其中阿拉伯糖比 SB 多 46.5%，半乳糖多 51.8%。对罐装介质中聚合物的 ELISA 分析支持细胞壁聚合物在 SB 中溶解度的增加。在同一品种中，生长区域会影响细胞壁特性，从而影响加工、食用和营养质量。
Cellular mechanisms underpinning the hard-to-cook phenomenon are poorly understood. Navy beans (Phaseolus vulgaris) from the same cultivar but grown in different regions of North America showed different canning characteristics. Up to 46.4% more force was required to disrupt hard beans (HB) grown in Ontario compared with soft beans (SB) grown in Manitoba. HB absorbed 12.5% and 14.7% less water during blanching and canning, respectively. Microscopic assessment revealed that canning led to swelling of middle lamella and cell walls, but preservation of cell adhesion in both types of beans. Immunofluorescence microscopy showed reduced labelling of methyl-esterified homogalacturonan (HG) and more non-methyl-esterified HG and arabinan epitopes in HB. Compositional analysis indicated that the polysaccharides from HB were less water soluble and enriched in neutral sugars, including 46.5% more arabinose and 51.8% more galactose than in SB. ELISA analysis of polymers in the canning medium supported the increased solubility of cell wall polymers in SB. In the same cultivar, growth region affects cell wall properties with consequences for processing, eating and nutritional quality.