Lotus rhizomes were used to study on the relationship between the cell wall polysaccharides and cooked texture by adding acetic acid. Hardness and scanning electron microscopy results showed that acetic acid treatment can maintain higher hardness and the integrity of the cell wall. Then, the cell walls were sequentially extracted and divided into water-soluble fraction, chelate-soluble fraction (CSF), sodium carbonate-soluble fraction and hemicellulose fraction. The pectin fraction contents, monosaccharides composition, esterification degree and sugar ratios in different groups were evaluated, the results showed that acetic acid increased the total amount of CSF, decreased the esterification degree and less side chain compared that in the solely thermal treatment group. The nanostructures showed that acetic acid treatment maintained longer chain and destroy helical structure of CSF backbone. This work helps us to demonstrate the relationship between polysaccharides structure and cooked texture, and further control the plant-based vegetables processing texture in food industry.

莲花根茎通过加入乙酸研究细胞壁多糖与煮熟质地之间的关系。硬度和扫描电子显微镜结果表明，乙酸处理可以保持较高的硬度和细胞壁的完整性。然后，依次提取细胞壁并将其分为水溶性级分，螯合可溶性级分（CSF），碳酸钠可溶性级分和半纤维素级分。对不同组的果胶含量，单糖组成，酯化度和糖比进行了评估，结果表明，与单独热处理组相比，乙酸增加了CSF的总量，降低了酯化度，减少了侧链。纳米结构表明，乙酸处理可保持较长的链并破坏CSF主链的螺旋结构。这项工作有助于我们证明多糖结构与煮熟质地之间的关系，并进一步控制食品工业中基于植物的蔬菜加工质地。