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| - Changes in Pectic and Hemicellulosic Polymers of Green Beans(Phaseolus vulgaris L.) during Industrial Processing
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| - Pectic and hemicellulosic material was extracted from thealcohol-insoluble residues of two freshand industrially processed green bean varieties. The carbohydratecompositions and relativemolecular masses of these fractions were determined. Fresh beansof cv. Odessa contained morepectin and hemicellulose but less cellulose than cv. Masai. Themajor changes occurred duringsterilization and concerned the pectic polymers. In fresh beansthe major part of the pectins wasmost likely covalently linked to other cell wall polymers since theywere extractable only after mildsaponification of the cell wall. Sterilization resulted indegradation and solubilization of pecticpolymers from the cell wall and middle lamella. The galacturonicacid backbone was partiallydegraded. Side chains, however, were not removed from the pecticpolymers, resulting in anaccumulation of branched pectins of low molecular mass in thebuffer-soluble fraction. The amountof cyclohexane-trans-12,-diaminetetraacetate-solublematerial showed a small increase after blanching, but the amount after sterilization was the same as compared withthe fresh material. Theseresults confirm the hypothesis that pectins are solubilized bydegradation of the galacturonic acidbackbone during industrial processing. The changes in pecticpolymers during processing aresummarized in a scheme. No significant changes were observed inthe hemicellulose and cellulosefractions. Keywords: Cell walls; pectin; hemicellulose; processing; Phaseolusvulgaris; texture; dietary fiber
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