Effects ofPectin·Pullulan·Chitosan on Texture and Pectin Components of Cucumber Pickles

Abstract

In order to improve the texture of cucumber pickles, the effect of addition of natural polysaccharides (low methoxyl and high methoxyl pectin, pullulan, chitosan) on firmness, instead of adding CaCl² generally used, was studied by analyzing the characteristic properties of pectin components of cucumber pickles. 1. The effect of low methoxyl and high methoxyl pectin, and pullulan on texture improvement of cucumber pickles was not found. 2. On chitosan treatment, the firmness of cucumber pickles definitely increased as the amount of chitosan increased. 3. With increasing the added amount of chitosan, hexametaphosphate soluble pectin (PSP) decreased, While hydrochloric acid soluble pectin (HSP) and sodium hydroxide soluble pectin (SSP) increased. Firmness was Found to increase in proportion to the increase of the ratio of HSP and SSP in total pectin.