Phytate and mineral profile evolutions to explain the textural hardening of common beans (Phaseolus vulgaris L.) during postharvest storage and soaking: Insights obtained through a texture-based classification approach

Chen, Dongyan; Ding, Anran; Zhu, Li; Grauwet, Tara; Loey, Ann Van; Hendrickx, Marc; Clare, Kyomugasho

doi:10.1016/j.foodchem.2022.134531

Cited by 6 publications

(2 citation statements)

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“…One study showed that the overexpression of expansin enzymes was able to increase the rate of pectin demethylesterification in Arabidopsis root cells within 3 h, leading to stiffer cell walls within 6 h (Samalova et al., 2023). Changes in cell wall integrity could then lead to changes in cooking time (Chen et al., 2022; Chigwedere et al., 2019).…”

Section: Discussionmentioning

confidence: 99%

“…The difference here could be caused by the higher activity of cell wall‐strengthening enzymes like pectin methylesterase, lower phytate concentrations, and higher calcium concentrations that were measured in TZ‐27 relative to TZ‐37 (Table 4) (Witasari et al., 2019). The expression of XTH and EXPA1 could make it easier for pectin methylesterase proteins, intracellular calcium, and pectin–calcium crosslinking enzymes to access pectin that is otherwise inaccessible to enzymatic activity, leading to textural hardening in the beans during cooking (Figure 7) (Chen et al., 2022; Peaucelle et al., 2012).…”

Section: Discussionmentioning

confidence: 99%

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Gene expression profiling of soaked dry beans (Phaseolus vulgaris L.) reveals cell wall modification plays a role in cooking time

Jeffery,

Mudukuti,

Buell

et al. 2023

The Plant Genome

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Dry beans (Phaseolus vulgaris L.) are a nutritious food, but their lengthy cooking requirements are barriers to consumption. Presoaking is one strategy to reduce cooking time. Soaking allows hydration to occur prior to cooking, and enzymatic changes to pectic polysaccharides also occur during soaking that shorten the cooking time of beans. Little is known about how gene expression during soaking influences cooking times. The objectives of this study were to (1) identify gene expression patterns that are altered by soaking and (2) compare gene expression in fast‐cooking and slow‐cooking bean genotypes. RNA was extracted from four bean genotypes at five soaking time points (0, 3, 6, 12, and 18 h) and expression abundances were detected using Quant‐seq. Differential gene expression analysis and weighted gene coexpression network analysis were used to identify candidate genes within quantitative trait loci for water uptake and cooking time. Genes related to cell wall growth and development as well as hypoxic stress were differentially expressed between the fast‐ and slow‐cooking beans due to soaking. Candidate genes identified in the slow‐cooking beans included enzymes that increase intracellular calcium concentrations and cell wall modification enzymes. The expression of cell wall‐strengthening enzymes in the slow‐cooking beans may increase their cooking time and ability to resist osmotic stress by preventing cell separation and water uptake in the cotyledon.

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Section: Discussionmentioning

confidence: 99%