dc.contributor.author |
Ratnayake, RMS |
en |
dc.contributor.author |
Sims, IM |
en |
dc.contributor.author |
Newman, RH |
en |
dc.contributor.author |
Melton, Laurence |
en |
dc.date.accessioned |
2012-03-06T21:26:58Z |
en |
dc.date.issued |
2011 |
en |
dc.identifier.citation |
Journal of Agriculture and Food Chemistry 59(13):7186-7193 2011 |
en |
dc.identifier.issn |
0021-8561 |
en |
dc.identifier.uri |
http://hdl.handle.net/2292/13144 |
en |
dc.description.abstract |
Cell wall polysaccharides of ‘Scarlet Warren’ winter squash (Cucurbita maxima) were investigated before and after thermal processing. Linkage analysis of polysaccharides was done by gas chromatography coupled to mass spectrometry (GC-MS). The linkage analysis showed the cell wall polysaccharide compositions of raw and cooked squash were similar. The total pectic polysaccharides (galacturonan, rhamnogalacturonan, arabinan, and arabinogalactan) contents of the cell walls of both raw and cooked squash were 39 mol %. The amounts of pectic polysaccharides and xyloglucan in the cell walls of squash showed little alteration on heating. The cellulose content of the raw and cooked cell walls was relatively high at 47 mol %, whereas the xyloglucan content was low at 4 mol %. Solid-state 13C nuclear magnetic resonance (NMR) spectroscopy techniques were used to examine the molecular motion of the polysaccharides in the cell walls. The mobility of highly flexible galactan depends on the water content of the sample, but no difference was seen between raw and cooked samples. Likewise, the mobility of semimobile pectic polysaccharides was apparently unaltered by cooking. No change was detected in the rigid cellulose microfibrils on cooking. |
en |
dc.language |
EN |
en |
dc.publisher |
American Chemical Society |
en |
dc.relation.ispartofseries |
Journal of Agriculture and Food Chemistry |
en |
dc.rights |
Items in ResearchSpace are protected by copyright, with all rights reserved, unless otherwise indicated. Previously published items are made available in accordance with the copyright policy of the publisher. Details obtained from http://www.sherpa.ac.uk/romeo/issn/0021-8561/ |
en |
dc.rights.uri |
https://researchspace.auckland.ac.nz/docs/uoa-docs/rights.htm |
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dc.subject |
Cucurbita maxima |
en |
dc.subject |
winter squash |
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dc.subject |
'Scarlet Warren' |
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dc.subject |
thermal processing |
en |
dc.subject |
cellulose crystallites |
en |
dc.subject |
cell wall polysaccharides |
en |
dc.subject |
solid-state C-13 NMR |
en |
dc.subject |
cross-polarization magic angle spinning (CP/MAS) |
en |
dc.subject |
single-pulse excitation magic angle spinning (SPE/MAS) |
en |
dc.subject |
proton spin relaxation editing (PSRE) |
en |
dc.subject |
ATOMIC-FORCE MICROSCOPY |
en |
dc.subject |
CELLULOSE MICROFIBRILS |
en |
dc.subject |
GRAPE BERRIES |
en |
dc.subject |
SPECTROSCOPY |
en |
dc.subject |
XYLOGLUCAN |
en |
dc.subject |
CHEMISTRY |
en |
dc.subject |
POTATOES |
en |
dc.subject |
FIRMNESS |
en |
dc.subject |
CULTIVAR |
en |
dc.subject |
ARABINAN |
en |
dc.title |
Effects of Cooking on the Cell Walls (Dietary Fiber) of 'Scarlet Warren' Winter Squash (Cucurbita maxima) Studied by Polysaccharide Linkage Analysis and Solid-State C-13 NMR |
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dc.type |
Journal Article |
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dc.identifier.doi |
10.1021/jf104784g |
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pubs.issue |
13 |
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pubs.begin-page |
7186 |
en |
pubs.volume |
59 |
en |
dc.rights.holder |
Copyright: American Chemical Society |
en |
dc.identifier.pmid |
21604813 |
en |
pubs.end-page |
7193 |
en |
dc.rights.accessrights |
http://purl.org/eprint/accessRights/RestrictedAccess |
en |
pubs.subtype |
Article |
en |
pubs.elements-id |
215102 |
en |
pubs.record-created-at-source-date |
2012-02-16 |
en |
pubs.dimensions-id |
21604813 |
en |