The pattern of starch and protein degradation in tubers

Davies, Howard V.; Ross, Heather A.

doi:10.1007/bf02357425

Cited by 25 publications

(9 citation statements)

References 12 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Aliquots (10 l) of resuspension were incubated with 400 ml amyloglucosidase (E.C. 3.2.1.3) reagent for 1 h at 55 °C (Davies and Ross 1984). A glucose oxidase reagent [30 mg glucose oxidase (E.C.…”

Section: Biochemical Analysismentioning

confidence: 99%

See 1 more Smart Citation

Effects of Tuber Storage and Cultivar on the Quality of Vacuum Microwave‐dried Potato Chips

Lefort

Durance

Upadhyaya

2003

Journal of Food Science

View full text Add to dashboard Cite

Influences of storage and cultivar on vacuum microwave-dried (VMD) potato chip quality were investigated. Tubers of several cultivars were stored at 12 °C for 0 to 4 mo, or at 4 °C for 5 to 10 mo, followed by reconditioning at 12 °C for 2 wk. Blanched potato slices (2.5 to 3.0 mm thick) were vacuum microwave-dried to produce fat-free potato chips. Chips were assessed by instrumental and sensory methods for texture and instrumentally for color. Tuber composition influenced chip texture but not color. Less breaking force was required for chips produced from cultivars with low specific gravity and starch contents. Tubers stored for up to 10 mo yielded chips of good quality.

show abstract

Section: Biochemical Analysismentioning

confidence: 99%

“…Tubers with a high reduc-ing sugar concentration due to low storage temperatures can be "reconditioned" by storage at high temperatures for a few weeks, which converts sugars back to starch (Peshin 2000). Long-term storage of tubers also results in tuber sweetening due to rapid sugar production from starch breakdown (Davies and Ross 1984).…”

Section: Introductionmentioning

confidence: 99%

Effects of Tuber Storage and Cultivar on the Quality of Vacuum Microwave‐dried Potato Chips

Lefort

Durance

Upadhyaya

2003

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…5L), but was more abundant in cortical tissue and near vascular bundles. Iodine staining confirmed that starch is very abundant in all parenchyma cells of growing potato tubers (data not shown) [8]. GUS activity was also observed in young roots near vascular bundles and near the apex (Fig.…”

Section: Histochemical Analysis Of Glucuronidase Localization In Tranmentioning

confidence: 59%

The starch phosphorylase gene is subjected to different modes of regulation in starch-containing tissues of potato

et al. 1996

View full text Add to dashboard Cite

Analysis of the levels of starch phosphorylase mRNA and its product in the various organs of the potato plant indicates that the gene is differentially regulated, leading to a high accumulation of the gene product in tubers. The amount of phosphorylase transcripts synthesized in nuclei isolated from tubers and leaves indicates that the difference in the steady-state levels of phosphorylase mRNA in these organs can be explained by different rates of initiation of transcription. However, while rates of initiation of transcription are similar in tubers and stems, the steady-state level of phosphorylase mRNA is much lower in the stem. Transgenic potato plants expressing the beta-glucuronidase (GUS) gene under the control of 5'-flanking sequences of the phosphorylase gene exhibited high levels of GUS activity in petioles, stems, stolons, tubers and roots, but low levels in leaves. This confirms the results of transcription assays observed for leaves, stems and tubers, and indicates that accumulation of phosphorylase mRNA in stems and tubers is not controlled solely by transcription initiation. Finally, histochemical analysis for GUS activity in transgenic potato plants suggests that transcription of the phosphorylase gene predominantly occurs in starch-containing cells associated to vascular tissues, and suggests a role for starch phosphorylase in the mobilization of starch stored along the translocation pathway.

show abstract

“…Reduced starch content is the prerequisite to initiate the sprouting process (Ravindran and Wanasundera, 1992). Reduced starch content is reported in potato during sprouting (Davies and Ross, 1984). The breakdown of starch is essential to enhance sprouting in order to utilize and translocate the food reserves from tuber (Edelman et al, 1968).…”

Section: Resultsmentioning

confidence: 99%

Changes in biochemical constituents and induction of early sprouting by triadimefon treatment in white yam (Dioscorea rotundata Poir.) tubers during storage

Jaleel

Gopi

Manivannan

et al. 2007

J. Zhejiang Univ. - Sci. B

View full text Add to dashboard Cite

Abstract:The ability of triadimefon (TDM), a triazolic fungicide, to alter the biochemical constituents and thereby minimizing the days required for sprouting in white yam (Dioscorea rotundata Poir.) tubers during storage under (30±2) °C in the dark, was studied. TDM at 20 mg/L was given to tubers by dipping the tubers in treatment solution containing 20 mg/L TDM on 10, 25 and 40 d after storage (DAS). Starch, sugars, protein, amino acid contents as well as protease and α-amylase activities were estimated on 15, 30 and 45 DAS from two physiological regions viz., apical and basal regions of the tubers. In normal conditions (control) sprouting occurred on 70 to 80 DAS. The starch content decreased, while protein, amino acid, sugar contents and protease and α-amylase activities were increased due to TDM treatment and led to early sprouting.

show abstract

The pattern of starch and protein degradation in tubers

Cited by 25 publications

References 12 publications

Effects of Tuber Storage and Cultivar on the Quality of Vacuum Microwave‐dried Potato Chips

Effects of Tuber Storage and Cultivar on the Quality of Vacuum Microwave‐dried Potato Chips

The starch phosphorylase gene is subjected to different modes of regulation in starch-containing tissues of potato

Changes in biochemical constituents and induction of early sprouting by triadimefon treatment in white yam (Dioscorea rotundata Poir.) tubers during storage

Contact Info

Product

Resources

About