Characterization of pectic substances from two potato cultivars with different sensitivities to prewarming

Quinn, J. S.; Schafer, H. W.

doi:10.1007/bf02360435

Cited by 4 publications

(5 citation statements)

References 20 publications

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“…Irene, significantly more uronic acid, galactose, and arabinose were solubilized. Quinn and Schafer (1994) found that neutral sugars coeluted with uronic acid during ion-exchange chromatography of potato pectic material, indicating that, in potato cell walls, neutral sugars are present as side chains of acid polymers. Therefore, the ratio of ARA + GAL to uronic acid was calculated to obtain information about the type of the solubilized pectic polysaccharides (Table 4).…”

Section: Discussionmentioning

confidence: 99%

Chemical and Microscopic Characterization of Potato (Solanum tuberosumL.) Cell Walls during Cooking

Marle

Stolle-Smits

Donkers

et al. 1997

J. Agric. Food Chem.

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Cell wall material (CWM) was isolated from noncooked, 5 min cooked, and 15 min cooked potato tissue and accompanying cooking media from the cultivars Irene and Nicola. A mass balance of the material in the different fractions obtained during isolation was made. Chemical compositions of the CWM and cell size distributions of the potato tissues were analyzed. The mealy cooking cv. Irene had more CWM per unit cell surface area than the nonmealy cooking cv. Nicola. These results confirmed observations of the potato cell walls made by transmission electron microscopy. The molar composition of the CWM was comparable for both cultivars. During cooking, for both cultivars relatively more unbranched than branched pectic polysaccharides were solubilized. However, the type of pectin solubilized after 15 min of cooking was different for the two cultivars. This pectin was relatively more branched, more methylated, and more acetylated for cv. Irene than for cv. Nicola. Keywords: Potato; Solanum tuberosum L.; cooking; texture; cell wall; middle lamella; transmission electron microscopy (TEM)

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Section: Discussionmentioning

confidence: 99%

Chemical and Microscopic Characterization of Potato (Solanum tuberosumL.) Cell Walls during Cooking

Marle

Stolle-Smits

Donkers

et al. 1997

J. Agric. Food Chem.

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“…However, little is known about differences in structure and composition of pectic polysaccharides with respect to texture development during processing. Recently, Quinn and Schafer (1994) characterized the pectic substances of two potato cultivars with different sensitivities to prewarming. They reported differences in yield and composition of the pectic material extractable by sodium hydroxide.…”

Section: Introductionmentioning

confidence: 99%

Structural Features of Cell Walls from Potato (Solanum tuberosum L.) Cultivars Irene and Nicola

Marle

Recourt

Dijk

et al. 1997

J. Agric. Food Chem.

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Cell wall material (CWM) isolated from non-cooked potato tissue of the cultivars Irene (mealy cooking) and Nicola (non-mealy cooking) was successively extracted with buffer, CDTA, Na 2 CO 3 at 4 and 20 °C and 0.5 M KOH. The sugar composition of fractions and the remaining residues was determined. Information about the structure of the pectic polysaccharides was obtained by studying the degradation of the fractions and residues with purified polygalacturonase (PG) and rhamnogalacturonase (RGase). The results indicated that the pectic polysaccharides extracted by buffer, CDTA, and cold Na 2 CO 3 contain more and/or longer side chains for cv. Irene than for cv. Nicola. From the CWM of cv. Nicola more branched and a higher amount of branched pectic polysaccharides were extracted with Na 2 CO 3 at 20 °C and 0.5 M KOH, respectively, while the remaining CWM of cv. Irene contained 24% more residue.

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“…Pectic side chains of crisp cherry fruits were found to be longer and more cross-linked in comparison with pectin from soft fruits. For potatoes however, it was reported that either a greater amount or longer pectic side chains resulted in less firm potatoes and less sensibility to prewarming (Quinn & Schafer, 1994).…”

Section: Structure-function Relationships Of Pectinsmentioning

confidence: 99%

“…Van Buren (1993) reported that the firming effect was most prominent with Ca++ and Mg++, while monovalent ions had a softening effect. Another method exploited to reduce tissue softening during thermal processing is preheating of the samples at moderate (50 -80 °C) temperatures (Quinn et al, 1994). Bartolome and Hoff (1972) suggested that the cell membranes are destroyed, thus allowing salts, such as K+, to activate endogenous pectin methyl esterase (PME).…”

Section: Effects Of Thermal Processing On Cell Wall Chemistrymentioning

confidence: 99%

Effect of Thermal and Nonthermal Processing on Textural Quality of Plant Tissues

Kumar

Subramanian

Nadanasabapathi

2015

Critical Reviews in Food Science and Nutrition

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In the current fast revolving world, the consumption of processed food is increasing drastically. The population who depend on these processed foods are also cautious about the quality and safety of what they consume. This being the case, in order to satisfy the consumer it is the responsibility of the researcher and the manufacturer to check what happens to food on processing. Plant-derived foods such as fruits and vegetables are sensitive producers which are to be handled cautiously through each steps involved in processing, starting from harvest to storage, processing to package, transportation to distribution, till it reaches the consumer. During processing, the plant materials, which are made up of complex structural components such as lignin, cellulose, pectin, etc. undergo changes which has its effect on the quality attributes of the final product. Texture is an important quality parameter of all the sensory properties. The relation between the structure of the plant tissue and the texture of the final product is reviewed in this paper comprehensively.

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Characterization of pectic substances from two potato cultivars with different sensitivities to prewarming

Cited by 4 publications

References 20 publications

Chemical and Microscopic Characterization of Potato (Solanum tuberosumL.) Cell Walls during Cooking

Chemical and Microscopic Characterization of Potato (Solanum tuberosumL.) Cell Walls during Cooking

Structural Features of Cell Walls from Potato (Solanum tuberosum L.) Cultivars Irene and Nicola

Effect of Thermal and Nonthermal Processing on Textural Quality of Plant Tissues

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