Co-Authors:
Shomer, I., Department of Food Science, Agricultural Research Organization, The Volcani Center, PO Box 6, Bet Dagan, 50250, Israel
Abstract:
Continuous starch leakage was observed during 120 min of boiling of potato tuber tissue. The leakage was higher in cortex than in pith tissue and in stored than in fresh potatoes, and it increased during boiling up to ~6 mg/g. Light microscope observations revealed that upon immersion of separated, boiled, dried and rehydrated cells (BDC) in water at room temperature or in an aqueous solution of up to 50% ethanol, the cell wall (CW) swelled to a higher average volume (2.5 × 10-3 mm3) than the starch (1.2 × 10-3 mm3). Above this ethanol level, the difference between the CW and the starch is diminished gradually until, in 100% ethanol, the BDCs were not swollen (<1 × 10-3 mm3); below 50% ethanol, the starch swelling increased relative to the CW swelling, and at 100% water (at 70 °C) the starch occupied the entire cell lumen (between 37 and 50 × 10-3 mm3). The ultrastructure of gelatinized starch was seen as a swollen amorphous body, and extrusions of starch were seen between the main starch mass and the CW. At a high swelling pressure, cytoplasmic remnants and coagulated proteins were pressed compactly between the starch mass and the CW. © 1995.
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