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Cell wall mediated bulkiness as related to the texture of potato (Solanum tuberosum L.) tuber tissue
Year:
1988
Source of publication :
Potato Research
Authors :
Levy, David (Field Crops)
;
.
Shomer, Ilan
;
.
Volume :
31
Co-Authors:

Shomer, I., Department of Food Science, Agricultural Research Organization, The Volcani Center, Bet Dagan, 50250, Israel
Levy, D., Department of Vegetable Crops, Agricultural Research Organization, The Volcani Center, Bet Dagan, 50250, Israel

Facilitators :
From page:
321
To page:
334
(
Total pages:
14
)
Abstract:
Potato tuber bulkiness was studied in an attempt to elucidate the role of the cell wall (CW) in the tissue texture. The volume of the tissue homogenate was measured before and after enzymatic degradation of insoluble pectic substances (PS) and cellulose. Enzymatic removal of PS resulted in disappearance of the middle lamella ultrastructure, leading to a slight volumetric reduction at most, and both were retained the inner CW and the starch grains in the lumen. Enzymatic degradation of cellulose resulted in the loss of the CW ultrastructure and of the homogenate bulkiness; starch and protoplasmic residues precipitated separately. Among the neutral sugars, starch-glucose was the predominant one (ca. 15% of the fresh weight), and the others were cellulose-glucose, rhamnose, arabinose, xylose, mannose and galactose. The microfibrillar lattice of the cellulose glucan provided the tissue bulkiness and texture. Other factors such as pectin and starch may affect texture through interactions with the microfibrillar lattice of cellulose. © 1988 Kluwer Academic Publishers.
Note:
Related Files :
Cellulose
pectin
Polysaccharides
potato
Solanum tuberosum
Show More
Related Content
More details
DOI :
10.1007/BF02365541
Article number:
0
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
23954
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:03
You may also be interested in
Scientific Publication
Cell wall mediated bulkiness as related to the texture of potato (Solanum tuberosum L.) tuber tissue
31

Shomer, I., Department of Food Science, Agricultural Research Organization, The Volcani Center, Bet Dagan, 50250, Israel
Levy, D., Department of Vegetable Crops, Agricultural Research Organization, The Volcani Center, Bet Dagan, 50250, Israel

Cell wall mediated bulkiness as related to the texture of potato (Solanum tuberosum L.) tuber tissue
Potato tuber bulkiness was studied in an attempt to elucidate the role of the cell wall (CW) in the tissue texture. The volume of the tissue homogenate was measured before and after enzymatic degradation of insoluble pectic substances (PS) and cellulose. Enzymatic removal of PS resulted in disappearance of the middle lamella ultrastructure, leading to a slight volumetric reduction at most, and both were retained the inner CW and the starch grains in the lumen. Enzymatic degradation of cellulose resulted in the loss of the CW ultrastructure and of the homogenate bulkiness; starch and protoplasmic residues precipitated separately. Among the neutral sugars, starch-glucose was the predominant one (ca. 15% of the fresh weight), and the others were cellulose-glucose, rhamnose, arabinose, xylose, mannose and galactose. The microfibrillar lattice of the cellulose glucan provided the tissue bulkiness and texture. Other factors such as pectin and starch may affect texture through interactions with the microfibrillar lattice of cellulose. © 1988 Kluwer Academic Publishers.
Scientific Publication
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