אסיף מאגר המחקר החקלאי

Swelling behaviour of cell wall and starch in potato (Solanum tuberosum L.) tuber cells - II. Permeability and swelling in macerates

Year:

1995

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Authors :

Volume :

26

Co-Authors:

Shomer, I., Department of Food Science, Agricultural Research Organization, The Volcani Center, PO Box 6, Bet Dagan, 50250, Israel
Vasiliver, R., Department of Food Science, Agricultural Research Organization, The Volcani Center, PO Box 6, Bet Dagan, 50250, Israel
Lindner, P., Department of Food Science, Agricultural Research Organization, The Volcani Center, PO Box 6, Bet Dagan, 50250, Israel

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Abstract:

The permeability and swelling behaviour in macerates of potato tuber cells were studied, because of their role in determining the texture of potato products. Chromatography of globular proteins on a column of macerate of boiled potato cells indicated cell wall (CW) pore dimensions smaller than the protein molecular size of 600 kDa. Swelling of boiled and dried potato tuber cells, resuspended in various liquids, was dependent on the dielectric constant of the liquid (2.5-109), indicating the presence of an electrical double layer upon fibril surfaces of CW and starch polymers. Solvents of high dielectric constant such as formamide and dimethylsulphoxide showed remarkably high swelling capacity; this was attributed to the behaviour of the starch which behaves as an inflating agent of the cell owing to its solubility and expansion capability in solvents of high dielectric constant. © 1995.

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