Physicochemical properties of dehydrated potato parenchyma cells with ungelatinized and gelatinized starches

Comparison of physicochemical properties of starches and parenchyma cells isolated from potatoes cultivated in Korea

“…Both Atlantic and Superior ST exhibited oval and elliptical morphologies with granule sizes of 2-100 µm ( Fig. 1A and B), in agreement with previous reports (5,6). Both Atlantic and Superior PC surrounded ST granules, in agreement with Kim and Kim (5) and Anantachote (6) (Fig.…”

“…More recently, Kim and Kim (5) prepared dehydrated parenchyma cells and flour from raw (uncooked) and cooked whole tissues of Dubaek potatoes cultivated in Korean, and compared physicochemical properties. Overall, ungelatinized and retrograded potato starches were trapped in intact parenchyma cells, despite their exposure to the outer environment in potato flour (5)(6)(7). These studies suggested that differences in physicochemical properties between dehydrated parenchyma cells and potato flours may be due to the presence of intact parenchyma cells (5)(6)(7).…”

“…Overall, ungelatinized and retrograded potato starches were trapped in intact parenchyma cells, despite their exposure to the outer environment in potato flour (5)(6)(7). These studies suggested that differences in physicochemical properties between dehydrated parenchyma cells and potato flours may be due to the presence of intact parenchyma cells (5)(6)(7). However, the studies failed to provide characteristics of individually separated parenchyma cells due to a low purity resulting from incorporation of free starch granules and ruptured, empty parenchyma cells.…”

“…However, cooked potatoes and potato-based foods, subjected to boiling, par-boiling, deep-fat frying, or baking treatment, are categorized as high glycemic index (GI) foods (4), which have recently exhibited a trend of their reduced consumption. Apart from issues relating to a high GI, the use of potato starches, flours, and granules as food ingredients is confined to potato-based products (reconstructed French fries, potato chips, potato snacks, and instant soup premixes) (5). Limited use of dehydrated potato products is due to a rapid settling characteristic, dramatic viscosity development, and formation of a sticky potato starch paste in dehydrated potato materials.…”

“…Therefore, several recent studies have been conducted for development of new types of dehydrated potato products (5)(6)(7) to address these concerns, based on the common concept of individual separation of intact parenchyma cells (comprising inner potato tissues) from potato whole tissues. Anantachote (6) developed separation methods of individual parenchyma cells from raw (uncooked) potato whole tissues using pectinase and alkaline (containing a chelating agent).…”