Next Article in Journal
Relationship between Seed Morphological Traits and Ash and Mineral Distribution along the Kernel Using Debranning in Durum Wheats from Different Geographic Sites
Next Article in Special Issue
Seasonal Variation of Glucosinolate Hydrolysis Products in Commercial White and Red Cabbages (Brassica oleracea var. capitata)
Previous Article in Journal
Compositional Features of the “Kweli” Red Raspberry and Its Antioxidant and Antimicrobial Activities
Article

Low pH Enhances the Glucosinolate-Mediated Yellowing of Takuan-zuke under Low Salt Conditions

1
Department of Health and Nutrition, Takasaki University of Health and Welfare, 37-1 Nakaorui-machi, Takasaki-shi, Gunma 370-0033, Japan
2
Department of Nutritional Sciences, Tohto University, 4-2-7 Kamishima-cho Nishi, Fukaya-shi, Saitama 366-0052, Japan
*
Author to whom correspondence should be addressed.
Foods 2020, 9(11), 1524; https://doi.org/10.3390/foods9111524
Received: 9 September 2020 / Revised: 19 October 2020 / Accepted: 20 October 2020 / Published: 23 October 2020
(This article belongs to the Special Issue Advanced Research on Glucosinolates in Food Products)
This study was performed to clarify the enhancement of the 4-methylthio-3-butenyl isothiocyanate induced yellowing of salted radish root (takuan-zuke) by low pH during short-term salt-aging at low temperature and low salinity. We used two different methods to prepare the dehydrated daikon prior to salt-aging: air-drying outdoors (hoshi takuan-zuke) or salting with a stone press (shio-oshi takuan-zuke). Low salt-aging at low temperature was carried out under pH control with citrate-phosphate buffer. The yellowing of both types of takuan-zuke was accelerated below pH 5, and the color of air-dried takuan-zuke was deeper than that of salt-pressed takuan-zuke. To elucidate this phenomenon, several previously reported yellowing-related compounds were analyzed by high-performance liquid chromatography. The result showed that the production of the primary pigment, 2-[3-(2-thioxopyrrolidin-3-ylidene)methyl]-tryptophan, was low compared with that in previous reports. Therefore, we suggest that an unknown pigment was generated through a previously unreported pathway. View Full-Text
Keywords: pickled vegetables; yellowing salted radish root; glucosinolate–myrosinase system; tryptophan biosynthesis; isothiocyanates pickled vegetables; yellowing salted radish root; glucosinolate–myrosinase system; tryptophan biosynthesis; isothiocyanates
Show Figures

Figure 1

MDPI and ACS Style

Kobayashi, T.; Kumakura, K.; Takahashi, A.; Matsuoka, H. Low pH Enhances the Glucosinolate-Mediated Yellowing of Takuan-zuke under Low Salt Conditions. Foods 2020, 9, 1524. https://doi.org/10.3390/foods9111524

AMA Style

Kobayashi T, Kumakura K, Takahashi A, Matsuoka H. Low pH Enhances the Glucosinolate-Mediated Yellowing of Takuan-zuke under Low Salt Conditions. Foods. 2020; 9(11):1524. https://doi.org/10.3390/foods9111524

Chicago/Turabian Style

Kobayashi, Taito, Kei Kumakura, Asaka Takahashi, and Hiroki Matsuoka. 2020. "Low pH Enhances the Glucosinolate-Mediated Yellowing of Takuan-zuke under Low Salt Conditions" Foods 9, no. 11: 1524. https://doi.org/10.3390/foods9111524

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop