Metabolic heat rate and respiratory substrate changes in aging potato slices

Autor:	R. William Breidenbach, Bruce N. Smith, D.R. Rank, Lee D. Hansen, David F. Paige, A.J. Fontana, Richard S. Criddle
Rok vydání:	2000
Předmět:	Starch food and beverages Substrate (chemistry) chemistry.chemical_element Condensed Matter Physics Oxygen Ampoule Isothermal process Calorimeter Heat capacity rate chemistry.chemical_compound chemistry Biochemistry Respiration Food science Physical and Theoretical Chemistry Instrumentation
Zdroj:	Thermochimica Acta. 349:121-124
ISSN:	0040-6031
Popis:	Potato tubers (Solanum tuberosum L. cv. Russet Burbank) were cut into slices 1 mm thick. Tissue was placed in sealed ampules in a calorimeter operated isothermally at 25°C. The metabolic heat rate began to increase within 2 h after slicing, reaching a maximum after 30 h. The peak heat rate was six times that of the initial rate. Heat production was cyanide-sensitive at first while that which developed with time was largely cyanide-insensitive. The initial heat rate per oxygen consumed increased to a peak value, indicating greatly reduced energy conservation. The ratio of CO2 produced to O2 consumed, together with the CO2 rate/heat rate indicated a change from more reduced to more oxidized substrates, i.e. from lipid to starch. Calorimetric results were in good agreement with published results obtained with other methods.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::09b7f3c08a7f5fdc87f20dff4ac2d995 https://doi.org/10.1016/s0040-6031(99)00503-1 Zobrazit plný text záznamu Full Text from ScienceDirect