Preheating effects on the textural strength of canned green beans. 1. Cell wall chemistry.

Variable preheating conditions allowed the modification of the firmness of two green bean cultivars after processing. The aim of this study was to elucidate the biochemical basis of this phenomenon and to relate pectin differences to different inherent firmness of two cultivars. The preheating temperature, which resulted in the highest retention of firmness after sterilization, corresponded with the optimal temperature for pectin methylesterase activity. After this preheating treatment, there was an overall reduction of the degree of methylation of the cell wall pectin. In addition, the yields of the buffer and chelator soluble fractions, as well as their average molecular mass, were higher after sterilization. Firmness differences between the two cultivars seemed to be related to the degree of methylation, the degree of acetylation, and the total amount of pectins. Preheating of green beans affects texture after sterilization most likely by demethylation of pectin by pectin methylesterase thereby (i) decreasing the beta-eliminative degradation of pectin and (ii) increasing the capacity of pectin to form Ca(2+)-mediated complexes.

Changes in cell wall polysaccharides of green bean pods during development.

The changes in cell wall polysaccharides and selected cell wall-modifying enzymes were studied during the development of green bean (Phaseolus vulgaris L.) pods. An overall increase of cell wall material on a dry-weight basis was observed during pod development. Major changes were detected in the pectic polymers. Young, exponentially growing cell walls contained large amounts of neutral, sugar-rich pectic polymers (rhamnogalacturonan), which were water insoluble and relatively tightly connected to the cell wall. During elongation, more galactose-rich pectic polymers were deposited into the cell wall. In addition, the level of branched rhamnogalacturonan remained constant, while the level of linear homogalacturonan steadily increased. During maturation of the pods, galactose-rich pectic polymers were degraded, while the accumulation of soluble homogalacturonan continued. During senescence there was an increase in the amount of ionically complexed pectins, mainly at the expense of freely soluble pectins. The most abundant of the enzymes tested for was pectin methylesterase. Peroxidase, beta-galactosidase, and alpha-arabinosidase were also detected in appreciable amounts. Polygalacturonase was detected only in very small amounts throughout development. The relationship between endogenous enzyme levels and the properties of cell wall polymers is discussed with respect to cell wall synthesis and degradation.