Cooking science
Pectin solubilisation
Pectin in the middle lamella dissolves with heat, weakening the adhesion between neighbouring cells.
What it depends on
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Pectin solubilisation is governed by pH dependence of reaction rate.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
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Pectin solubilisation is governed by beta-elimination of pectin.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
What follows it
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Pectin solubilisation precedes cell-wall breakdown.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Steam vs. Hot Water Blanching Modulates Warmed-Over Flavor in Broccoli by Preserving Cellular Structure (Foods 15(12):2216) 3.8. Analysis of Broccoli Microstructure During Blanching Methods authoritative
What you notice
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Pectin solubilisation increases tenderness.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Steam vs. Hot Water Blanching Modulates Warmed-Over Flavor in Broccoli by Preserving Cellular Structure (Foods 15(12):2216) 3.2. TPA Analysis of Broccoli Under Different Blanching Methods authoritative
- Applies
- Effect direction raises
-
Pectin solubilisation reduces firmness.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Applies
- Effect direction lowers
Not the same as
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Pectin solubilisation is distinct from turgor loss.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
How this connects
Read this as a list
- Cell-wall breakdown is distinct from turgor loss.
- Pectin solubilisation precedes cell-wall breakdown.
- Pectin solubilisation is distinct from turgor loss.