Studies on the Mechanism of Pectic Substance Changes in the Salted Radish Root

Abstract

From the view point of manfacturing process of pickles, this study was performed and the results obtained were follows: (1) In the early stage of salting sodium chloride content was low and methoxyl group content of pectic substance was decreased during salting. (2) Using by DEAE-cellulose chromatography, pectic substance from fresh radish root were divided into 8 fractions where P-4 and P-5 peak were the mainfractions. Contents of methoxyl group in these fractions were decreased in the eluting order. In the same way, pectic substance of the salted radish root were divided into 8 fractions, but the main fractions were P-5 and P-6. (3) During salting total pectic substance content in the crude cell wall did not changed, but the portion of hexametaphosphate soluble pectin remarkably decreased and the contents of Ca and Mg also decreased. The contents of Ca and Mg in crude cell wall of salted radish root prepared with crude salt containing Ca and Mg were larger than that prepared with pure sodium chloride and also the ratio of hexametaphosphate soluble pectin in total pectin was higher. From these results, it was presumed tht ratio of hexametaphosphate soluble pectin in total pectin correlated with contents of Ca and Mg in crude cell wall.