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

Marle, J.T. van; Recourt, K.; Dijk, C. van; Schols, Henk A.; Voragen, A.G.J.

doi:10.1021/jf9607627

Cited by 33 publications

(20 citation statements)

References 15 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Pectic polysaccharides are abundant in primary cell walls, including those of potato tubers. Cell wall material (CWM) constitutes approximately 1% of fresh potato (Solanum tuberosum) tuber weight and about a third of the CWM is composed of pectic polysaccharides, primarily homogalacturonan (HG) and branched rhamnogalacturonan I (RG-I) (Jarvis et al 1981;van Marle et al 1997;Øbro et al 2004). Pectic polysaccharides possess a galacturonic acid (GalA)-rich backbone decorated with various nonsugar substituents, including methyl and acetyl esters found in all species investigated.…”

Section: Introductionmentioning

confidence: 99%

Expression of mung bean pectin acetyl esterase in potato tubers: effect on acetylation of cell wall polymers and tuber mechanical properties

Orfila

Degan

Jørgensen

et al. 2012

Planta

View full text Add to dashboard Cite

A mung bean (Vigna radiata) pectin acetyl esterase (CAA67728) was heterologously expressed in tubers of potato (Solanum tuberosum) under the control of the granule-bound starch synthase promoter or the patatin promoter in order to probe the significance of O-acetylation on cell wall and tissue properties. The recombinant tubers showed no apparent macroscopic phenotype. The enzyme was recovered from transgenic tubers using a high ionic strength buffer and the extract was active against a range of pectic substrates. Partial in vivo de-acetylation of cell wall polysaccharides occurred in the transformants, as shown by a 39% decrease in the degree of acetylation (DA) of tuber cell wall material (CWM). Treatment of CWM using a combination of endo-polygalacturonase and pectin methyl esterase extracted more pectin polymers from the transformed tissue compared to wild type. The largest effect of the pectin acetyl esterase (68% decrease in DA) was seen in the residue from this extraction, suggesting that the enzyme is preferentially active on acetylated pectin that is tightly bound to the cell wall. The effects of acetylation on tuber mechanical properties were investigated by tests of failure under compression and by determination of viscoelastic relaxation spectra. These tests suggested that de-acetylation resulted in a stiffer tuber tissue and a stronger cell wall matrix, as a result of changes to a rapidly relaxing viscoelastic component. These results are discussed in relation to the role of pectin acetylation in primary cell walls and its implications for industrial uses of potato fibres.

show abstract

Section: Introductionmentioning

confidence: 99%

Expression of mung bean pectin acetyl esterase in potato tubers: effect on acetylation of cell wall polymers and tuber mechanical properties

Orfila

Degan

Jørgensen

et al. 2012

Planta

View full text Add to dashboard Cite

show abstract

“…The monosaccharide composition also resembles those of primary cell walls of other non-commelinoid monocotyledons, such as onions, 24 asparagus 25 and a range of other species, 7 as well as dicotyledons, such as potato. 7,26,27 These cell walls contain pectic polysaccharides as their predominant non-cellulosic polysaccharides, together with smaller amounts of xyloglucans, proteins and glycoproteins. Xylans occur in only very small amounts.…”

Section: Results and Discussion Histochemistrymentioning

confidence: 99%

“…Unfortunately, there is little information on the effects of cooking on the xylans and xyloglucans in plant cell walls, as most studies have concentrated on heatinduced degradation of the pectic polysaccharides in the middle lamella. 5,6,27,37 The a-cellulose fraction from the cell walls of cooked taro corms had a lower uronic acid content and less non-glucose neutral monosaccharides compared with the a-cellulose fraction from the cell walls of raw corms. This may result from the increased solubility of pectic polysaccharides during cooking, causing the non-cellulosic polysaccharides to be extracted from the cell walls earlier in the fractionation.…”

Section: Monosaccharide Compositions Of Cell Walls and Cell Wall Fracmentioning

confidence: 99%

“…The a-cellulose fractions from primary cell walls of numerous species have also been shown to contain pectic polysaccharides. The species include potatoes, 26,27 carrots, 6 onions 24 and buttercup squash. 35 Ryden and Selvendran 26 found that the pectic polysaccharides in the a-cellulose fraction from potato cell walls were highly branched, with mostly unbranched galactan and arabinan side chains.…”

Section: Type II Arabinogalactans Consist Of a (1→3)-b-d-galactan Maimentioning

confidence: 99%

See 1 more Smart Citation

Cell wall compositions of raw and cooked corms of taro (Colocasia esculenta)

Quach

Melton

Harris

et al. 2001

J. Sci. Food Agric.

View full text Add to dashboard Cite

“…Furthermore, varietal and genetic differences affect the starch and pectin properties of potatoes, even if the tubers are grown under an identical fertilizer application regime (Clough 1994;Haase and Plate 1996;Marle and Recourt 1997;Park et al 2005;Karlsson et al 2006). …”

Section: Introductionmentioning

confidence: 99%

Effect of Calcium Fertilization on Processing Properties and Storability of Frozen French Fries

Murayama

Sakashita

Yamazawa

et al. 2016

FSTR

View full text Add to dashboard Cite

The effect of calcium fertilization on the processing properties and storability of frozen French fries was investigated using three different varieties of processing-type potatoes, namely Toyoshiro (TS), Kitahime (KH) and Snowden. We attempted to understand the possible mechanisms contributing to quality differences in the French fries, by comparing tuber, starch and cell wall material properties. Calcium fertilization significantly increased the calcium contents of cell wall materials of all varieties, while a significant increase in chelating-agent soluble pectin content was observed in TS. The oil content of French fries was not significantly affected by calcium fertilization. On the other hand, two-way ANOVA indicated a significant effect of calcium fertilization on the hardness of the center and bud-end of French fries after 24 weeks of frozen storage. Results of this study suggest that calcium fertilization may be an effective method to improve the processing properties and storability of French fries.Keywords: French fries, calcium fertilization, processing properties, frozen storability, texture, oil uptake IntroductionFrench fries are a popular food world-wide because of their pleasant taste, which is created by the combination of a crispy crust, soft inside and typical fried potato flavor (Van Loon et al. 2005). Frozen French fries, a semi-processed food product that is a common form of French fries, are produced from raw potato generally by washing, peeling, cutting, blanching, drying, parfrying and freezing (Gould 1999). The frozen French fries are finalfried by consumers, e.g., households and restaurants, prior to serving. During frozen storage of French fries, however, the growth of ice crystals, known as an ice recrystallization, is promoted by prolonged periods of frozen storage (Sutton et al. 1996; Hagiwara et al. 2002; Pronk et al. 2005), and the presence of large ice crystals within the tuber tissue can result in physical damage, drip loss and a consequent reduction in product quality (Sun and Li 2003).Texture is a major factor determining consumers' acceptance of French fries, and depends on both the characteristics of the raw material and the processing history (Du Pont et al. 1992). In addition, oil content is another important quality characteristic of French fries that contributes to consumer acceptability (Romani et al. 2008), notable because of the demand to reduce the oil content of fried foods in response to health concerns (Moreira and Barrufet 1998). According to various studies, the tuber, starch and pectin D. MurayaMa et al. 452 properties of potato contribute to the texture as well as the oil uptake of French fries (Kirkpatrick 1956; Johnston et al. 1970; Sayre et al. 1975; Aguilar et al. 1997; Khalil 1999; Tajner Materials and MethodsPotato varieties Three processing varieties of potatoes (Solanum tuberosum L.) were used in the present study, namely Toyoshiro (TS), Kitahime (KH) and Snowden (SD). TS is an early variety, while KH and SD are late varieties.Potato pro...

show abstract

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

Cited by 33 publications

References 15 publications

Expression of mung bean pectin acetyl esterase in potato tubers: effect on acetylation of cell wall polymers and tuber mechanical properties

Expression of mung bean pectin acetyl esterase in potato tubers: effect on acetylation of cell wall polymers and tuber mechanical properties

Cell wall compositions of raw and cooked corms of taro (Colocasia esculenta)

Effect of Calcium Fertilization on Processing Properties and Storability of Frozen French Fries

Contact Info

Product

Resources

About