%0 Journal Article
%T New evidence on pectin
%A Fang Chen
%A Jia Yao
%A Liang Zhang
%A Xiaosong Hu
%A Yan Zhang
%A Yaxin Sun
%J Food Science and Technology International
%@ 1532-1738
%D 2019
%R 10.1177/1082013219825989
%X Evidence on mechanism of instantaneous pressure softening of asparagus lettuce under high pressure processing was explored with respect to pectin methylesterase activity, degree of methylation of pectin, degree of methylation patterns of pectin fractions, and pectin distribution in cell wall matrix. Instantaneous pressure softening was observed at 300£żMPa, while texture recovery was obtained at 500£żMPa. Pectin methylesterase activity was not significantly affected at 100 and 300£żMPa, but dramatically activated at 500£żMPa (p£ż<£ż0.05). Correspondingly, the degree of methylation of pectin decreased as pressure rose. Results of in situ immuno-dot blotting and immunolabeling based on specific bindings of antipectin antibodies showed a significant reduction of chelator-soluble pectin at 300£żMPa, in contrast to a remarkable increase at 500£żMPa. High pressure processing-induced demethoxylation was further verified by the enhanced fluorescence intensity of LM19 (an antihomogalacturonan antibody specifically binds to nonmethoxylated pectin) immunolabeled pectin, which was mainly located in tricellular junctions at 300£żMPa, but covered the full cell surface at 500£żMPa. In conclusion, instantaneous pressure softening of asparagus lettuce is strongly associated with loss of chelator-soluble pectin at 300£żMPa
%K Texture
%K instantaneous pressure softening
%K high pressure processing
%K pectin
%K asparagus lettuce
%U https://journals.sagepub.com/doi/full/10.1177/1082013219825989