The effect of key physicochemical properties, cell wall polysaccharides, and cell microstructure on the texture of Fuling
- 1Corresponding author.
- 2School of Advanced Agriculture and Bioengineering, Yangtze Normal University, Chongqing 408100, PR China
Abstract
This study investigated the effect of physicochemical properties, cell wall components, enzyme activities, and structure of Zhacai on the texture during pickling. Results showed moisture and nitrite decreased while total acid increased. During pickling, WSP content increased while CSP and NSP contents decreased. β-Galactosidase (β-Gal) and polygalacturonase (PG) predominantly affected cell wall component content in Zhacai , followed by pectin methylesterase (PME). These changes were confirmed by Fourier transform infrared spectroscopy (FT-IR) and transmission electron microscopy (TEM) analyses. Overall, the firmness of Zhacai progressively worsens during pickling, mainly resulting from the breakdown of cell wall components and the destruction of its structural integrity induced by the pressing process, and the first pickling stages are critical periods for texture control. Findings from this study are conducive to maintaining the texture of Zhacai and can serve as an important theoretical and practical guide for industrial processing.
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BibTeX
@article{zheng2026effect,
title = {{The effect of key physicochemical properties, cell wall polysaccharides, and cell microstructure on the texture of Fuling}},
author = {Qiaoran Zheng and Zhiying Zhang and Mingyue Rao and Yu Pan and Jinhui Song and Xiaoxv Gao},
journal = {Food Chemistry: X},
year = {2026},
month = oct,
doi = {10.1016/j.fochx.2026.104630},
url = {https://doi.org/10.1016/j.fochx.2026.104630},
note = {CC BY-NC-ND},
}
RIS
TY - JOUR
TI - The effect of key physicochemical properties, cell wall polysaccharides, and cell microstructure on the texture of Fuling
AU - Qiaoran Zheng
AU - Zhiying Zhang
AU - Mingyue Rao
AU - Yu Pan
AU - Jinhui Song
AU - Xiaoxv Gao
PY - 2026
DA - 2026/10/15
JO - Food Chemistry: X
DO - 10.1016/j.fochx.2026.104630
UR - https://doi.org/10.1016/j.fochx.2026.104630
AB - This study investigated the effect of physicochemical properties, cell wall components, enzyme activities, and structure of Zhacai on the texture during pickling. Results showed moisture and nitrite decreased while total acid increased. During pickling, WSP content increased while CSP and NSP contents decreased. β-Galactosidase (β-Gal) and polygalacturonase (PG) predominantly affected cell wall component content in Zhacai , followed by pectin methylesterase (PME). These changes were confirmed by Fourier transform infrared spectroscopy (FT-IR) and transmission electron microscopy (TEM) analyses. Overall, the firmness of Zhacai progressively worsens during pickling, mainly resulting from the breakdown of cell wall components and the destruction of its structural integrity induced by the pressing process, and the first pickling stages are critical periods for texture control. Findings from this study are conducive to maintaining the texture of Zhacai and can serve as an important theoretical and practical guide for industrial processing.
SN - 2590-1575
ER -