Cell wall modifications during cooking of potatoes and sweet potatoes

Binner, S; Jardine, W G; Renard, Claire; Jarvis, Michael C.

doi:10.1002/(sici)1097-0010(20000115)80:2<216::aid-jsfa507>3.0.co;2-6

Cited by 54 publications

(20 citation statements)

References 18 publications

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“…Van Dijk et al (2002) confirmed that pectin de-esterification in blanched potatoes resulted in a decrease in pectin degradation by b-elimination upon cooking, and consequently, the yield of CWM increased leading to a firmer texture. Substantial amounts of glucose in the CWM indicated that starch breakdown products catalysed by b-amylase might also contribute to the texture of cooked potatoes preheated at 60°C as previously reported by Binner et al (2000). When the temperature was under 60°C, the heat-activated PME contributed largely to the increase in firmness in the former 30 min, but when PME was almost inactivated, b-amylase remained effective to hydrolyse starch to maltose and maltodextrins and these low molecular weight products escaped through cell walls and did not contribute to the swelling pressure within the cell, thus forming a distinctive firm, brittle texture which was not conducive to cell separation ( Fig.…”

Section: B-amylase Assaysupporting

confidence: 79%

“…PME could catalyse the hydrolysis of unesterified carboxyl groups in pectin molecules and induce cross-linking between carboxyl groups and calcium ions (Buren, 1979). b-amylase, a heat-activated enzyme contained in sweet potato tissue, can break down starch molecules to maltose and maltodextrins under suitable cooking conditions, leading to a distinctive firm, brittle texture and did not cause cell separation which goes against the reduction of free starch rate (Binner et al, 2000). In the mean time, polygalacturonase (PG) in sweet potato could catalyse the degrading reaction of pectin which could weaken the strength and toughness of cell walls, making cell walls easily been destroyed during processing (Kaaber et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

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Effects of low‐temperature blanching on tissue firmness and cell wall strengthening during sweet potato flour processing

Cheng

et al. 2013

Int J of Food Sci Tech

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Summary Free starch rate has been one of the most important criterions to evaluate the quality of sweet potato flour. Low‐temperature blanching (LTB) of sweet potatoes before steam cooking has shown significant increase in tissue firmness and cell wall strengthening. This research indicated that pectin methylesterase (PME) activity decreased by 87.8% after 30 min of blanching in water at 60 °C, while polygalacturonase (PG) and β‐amylase activity decreased 69.4% and 7.44%, respectively, under the same condition. Both PME and β‐amylase played important roles in tissue firmness. Further studies of tissue firmness and methyl esterification showed that the combination of LTB and Ca2+ could increase the activity of PME and significantly enhance the pectin gel hardness to strengthen the cell walls and decrease free starch rate from 12.83% to 7.28%.

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Section: B-amylase Assaysupporting

confidence: 79%

Section: Introductionmentioning

confidence: 99%

Effects of low‐temperature blanching on tissue firmness and cell wall strengthening during sweet potato flour processing

Cheng

et al. 2013

Int J of Food Sci Tech

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“…Others microstructural studies of cooked potato described higher average sizes after traditionally cooking than with steam (Fedec et al, 1977;Alvarez & Canet, 2002). Higher internal pressure could increase the separation of the cells, considered the main cause of softening in potatoes (Jarvis et al, 1992;Binner et al, 2000). Nevertheless, Verlinden et al (1995) described a mathematical model that demonstrated a slight effect of the starch gelatinisation in cooked potato texture, their work was based on rupture force, and no other textural parameters were studied.…”

Section: Microstructure Of Cell Wall On the Purple-flesh Potatomentioning

confidence: 99%

Effect of vacuum cooking treatment on physicochemical and structural characteristics of purple‐flesh potato

Iborra-Bernad

García-Segovía

Martı́nez-Monzó

2014

Int J of Food Sci Tech

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1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 The cooking treatments could combine pairing conditions of time and temperature, therefore an adequate 50 experimental design is imperative to provide proper conclusion. Response Surface Methodology (RSM) is a useful 51 experimental design to explore relationships between several variables and one or more responses (Myers et al. 2002, 52 Montgomery et al. 2010. In food engineering is used to reduce the cost of experimentation, by reducing the number 53 of experiments needed for modelling a process. It has been used in a wide range of applications, for instance to 54 optimize conditions of anthocyanin extraction from purple sweet potato, the potato dehydration and for the freezing 55 with pressure steaming of potato tissues (Fan et al. 2008, Mudahar et al. 2007, Alvarez et al. 1999. To the knowledge 56 of the authors, no study reports the changes of texture, colour and anthocyanin of cooked purple-flesh potato applying 57 CV and SV treatments. 58 59The aim of the present work is to study the textural, colorimetric and nutritional changes in purple-flesh cooked potato 60 applying two vacuum treatments (cook-vide and sous-vide) using RSM. Moreover, the comparison of Cryo-SEM 61 micrographs tries to achieve a better understanding of changes in mechanical properties evaluated instrumentally. 62 MATERIALS AND METHODS COOKING METHODS 68Two vacuum treatments were used in the study: cook-vide (CV) and sous-vide (SV). For the CV, the cooker device, 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 Table 1). A five-coded level; two-factor central composite design (orthogonal and rotatable) was employed 73 (Myers et al. 2002, Kuehl 2000. After cooking, samples were vacuum-sealed (98% vacuum) in heat-resistant 74 polyethylene pouches (Cryovac® HT3050) using a vacuum packaging machine Technotrip, Terrassa, Spain) and 75 stored under refrigeration conditions (3-4 °C) until analysis. 76 77For the SV treatments, raw potato cylinders were vacuum-sealed (98% vacuum) in heat-resistant polyethylene pouches 78 (Cryovac® HT3050) using a vacuum packaging machine (EV-25, Technotrip, Terrassa, Spain). The cylinders were spread 79 in the pouch to avoid overlapping. The cooking treatment was conducted in a water bath at atmospheric pressure (GD 80 120, Grant Instruments, Cambridge, UK). The temperature conditions ranged from 78 to 92 °C. The cooking times 81 varied from 16 to 44 min using the same RSM design of CV (Table 1). 82 83All samples were stored at 3-4 °C for 24 h before the instrumental measurements to simulate the conditions in the 84 catering industry as applies the sous-vide to minimize the workload during services. 85 INSTRU...

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“…This separation occurs due to partial destruction of pectin gel that forms cell wall matrices and causes consequent loss of intercellular adhesiveness in the middle lamella. This effect is followed by an increase in solubility of pectic polysaccharides, which is probably due to its degradation by b-elimination and changes in ion distribution (Binner et al 2000;Ng et al 2002). For instance, cassava roots show better cooking performance at the beginning of physiological rest or when submitted to stress (dry or cold) (Cereda and Vilpoux 2003).…”

Section: Introductionmentioning

confidence: 99%

MICROSCOPY AND TEXTURE OF RAW AND COOKED CASSAVA (MANIHOT ESCULENTA CRANTZ) ROOTS

Maieves

Oliveira

Bernardo

et al. 2011

Journal of Texture Studies

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Information regarding the behavior of starchy roots can be an important factor to define the best cultivars in agricultural aspects besides their application either as uncooked or cooked raw material in food industries. The main goal of this work was to show the relationship between the microscopic characteristics and the hardness of raw and of cooked cassava roots in order to suggest their use in different industrial sectors that produce cassava derivatives. Scanning electron microscopy (SEM) was used to define the causes of the differences in cooking time and in hardness of the roots studied. SEM, in conjunction with texture evaluation, can discriminate the roots that are ideal for specific industrial applications. Also, information on their agricultural yield and physical and physicochemical properties can help determine the best cultivars for other industrial applications. PRACTICAL APPLICATIONS The agricultural performance of plants for industrial uses should be preceded by rheological characteristics in order to predict the behavior a certain raw material will have when cooked, gridded or submitted to either chemical or enzymatic processes. This work suggests some relationship regarding the tendency for hardness and for softness of 10 different cassava cultivars in relation to their microscopic characteristics and starch and fiber contents. According to these variables, it is possible to establish the best starchy raw material for specific uses.

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Cell wall modifications during cooking of potatoes and sweet potatoes

Cited by 54 publications

References 18 publications

Effects of low‐temperature blanching on tissue firmness and cell wall strengthening during sweet potato flour processing

Effects of low‐temperature blanching on tissue firmness and cell wall strengthening during sweet potato flour processing

Effect of vacuum cooking treatment on physicochemical and structural characteristics of purple‐flesh potato

MICROSCOPY AND TEXTURE OF RAW AND COOKED CASSAVA (MANIHOT ESCULENTA CRANTZ) ROOTS

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