Effects of Added NaCl on Softening Cooked Japanese Radish Root
Effects of Added NaCl on Softening Cooked Japanese Radish Root
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添加氯化钠对熟萝卜软化的影响
DOI：
10.11428/jhej1987.38.375
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发表时间：
1987
期刊：
影响因子：
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通讯作者：
Sakie Tamura
中科院分区：
文献类型：
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作者：
Sakie Tamura
为了研究添加NaCl对熟萝卜根软化的影响，并阐明其软化机理，将1 cm厚的萝卜片在不同NaCl浓度、不同温度的溶液中加热5 ~ 120 min。用流变仪测定熟样木质部薄壁组织的硬度。光镜、电镜观察同种组织的形态变化。结果表明：1)在去离子水和NaCl溶液中分别浸泡温度大于70 t，观察软化效果。在NaCl溶液中煮熟的薄片软化速度明显快于去离子水。在0.5 ~ 5.0% NaCl溶液中，NaCl浓度越高，硬度损失越大。即使在蒸煮介质中加入0.5%的NaCl，也有明显的软化效果。在去离子水中蒸煮5 ~ 25min后加入NaCl，其硬度明显下降，其硬度损失与初始蒸煮阶段加入NaCl的样品几乎相同。在乙酸钠溶液中蒸煮的薄片与在NaCl溶液中蒸煮的薄片表现出相同的趋势；Na +被认为是软化的原因。2)在去离子水中煮20 min，木质部薄壁细胞壁在中间薄片区域分离，而在2% NaCl溶液中煮20 min，细胞壁未分离，原代细胞壁基质消失，细胞壁整体肿胀。（1986年6月18日收到）
In order to investigate the effects of added NaCl on softening cooked Japanese radish root and also to clarify its softening mechanism, slices 1 cm thick were heated in solutions with several different NaCl concentrations, at various temperatures, for 5-120 min. Firmness of xylem parenchyma of cooked samples was measured by Rheometer. And morphological changes in the same tissues were also observed by means of light and electron microscopes. The results obtained were as follows: 1) Softening effect was observed by soaking the slices at higher temperatures than 70 t in both deionized water and NaCl solution. The slices cooked in NaCl solutions were softened remarkably faster than those in deionized water. In 0.5-5.0% NaCl solutions, the higher the concentration of NaCl was, the greater the loss of firmness was. Even the addition of 0.5% NaCl in cooking media, showed an obvious softening effect. By adding NaCl after cooking in deionized water for 5-25 min, the firmness was markedly decreased thereafter, and the loss of firmness was almost the same as that of the samples where NaCl was added at the initial cooking stage. The slices cooked in sodium acetate solutions showed the same tendency as those cooked in NaCl solutions; Na + is thought to be the cause of softening. 2) When the slices were cooked in deionized water for 20 min, the cell walls of the xylem parenchyma were separated in the region of middle lamella, whereas when cooked in 2% NaCl solution for 20 min, the cell walls were not separated and the matrix of primary cell walls disappeared resulting in swollen cell walls as a whole. (Received June 18, 1986)