נגישות
menu      
Advanced Search
Syntax
Search...
Volcani treasures
About
Terms of use
Manage
Community:
אסיף מאגר המחקר החקלאי
Powered by ClearMash Solutions Ltd -
Swelling behaviour of cell wall and starch in potato (Solanum tuberosum L.) tuber cells - I. Starch leakage and structure of single cells
Year:
1995
Source of publication :
Carbohydrate Polymers
Authors :
Shomer, Ilan
;
.
Volume :
26
Co-Authors:
Shomer, I., Department of Food Science, Agricultural Research Organization, The Volcani Center, PO Box 6, Bet Dagan, 50250, Israel
Facilitators :
From page:
47
To page:
54
(
Total pages:
8
)
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.
Note:
Related Files :
cell wall
potato
Solanum tuberosum
Starch
swelling behaviour
Tuber
Show More
Related Content
More details
DOI :
10.1016/0144-8617(95)98834-4
Article number:
0
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
31467
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 01:02
You may also be interested in
Scientific Publication
Swelling behaviour of cell wall and starch in potato (Solanum tuberosum L.) tuber cells - I. Starch leakage and structure of single cells
26
Shomer, I., Department of Food Science, Agricultural Research Organization, The Volcani Center, PO Box 6, Bet Dagan, 50250, Israel
Swelling behaviour of cell wall and starch in potato (Solanum tuberosum L.) tuber cells - I. Starch leakage and structure of single cells
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.
Scientific Publication
You may also be interested in