Effect of rehydration temperature on the cell wall components of broccoli (Brassica oleracea L. Var. italica) plant tissues

Broccoli florets and stems tissues were rehydrated at different temperature s, namely 25 degrees C, 40 degrees C, 55 degrees C, 65 degrees C and 80 deg rees C. Water sorption capacity (WSC) values exhibited by broccoli tissues largely depended on the temperature used. Broccoli tissues showed maximum W SC values when rehydration was performed at relatively low temperatures. A significant correlation was found between WSC and the total arabinose conte nt of broccoli tissues. Further, sequential extraction of pectic polymers r evealed that samples with lower WSC exhibited a larger solubilisation of ne utral pectic side-chains, the florets sample being rehydrated at 40 degrees C which better maintained the original pectin structure. Overall, the resu lts suggest that arabinose-rich pectin neutral side-chains might play an im portant role on the water sorption process of dehydrated broccoli tissues. (C) 2000 Elsevier Science Ltd. All rights reserved.