Pectin changes in the pre-cooking step of dehydrated mashed potato production

Autor:	Muhammad Haydar, D. Hadziyev, K. H. Moledina, Buncha Ooraikul
Rok vydání:	1981
Předmět:	Nutrition and Dietetics food.ingredient Pectin Chemistry Starch food and beverages chemistry.chemical_element Calcium Anhydrogalacturonic acid Cell wall chemistry.chemical_compound food Biochemistry Food science Agronomy and Crop Science Mashed potato Food Science Biotechnology Isolated cell
Zdroj:	Journal of the Science of Food and Agriculture. 32:1091-1102
ISSN:	1097-0010 0022-5142
DOI:	10.1002/jsfa.2740321108
Popis:	Some in-vivo and in-vitro characteristics of pectin methylesterase (PME) from cell wall and whole potato tuber were determined and its role was elucidated in the pre-cooking and cooling steps of commercial dehydrated mashed potato production. The isolated cell walls contained 16.3% anhydrogalacturonic acid with a degree of esterification (DE) of 56, and 25% of tuber total PME. Cell wall pre-cooking in model systems resulted in a DE of 53.2. Native cell wall pectin solubilisation was much less than that of H-cell walls devoid of metal cations. Calcium but not Mg, supplied as Ca(Mg)-starches, retarded pectin solubilisation, while Ca-uptake by retained pectin was high when cooling followed pre-cooking. Texture measurements of potato slices pre-cooked, cooled and cooked suggested a firming effect which could be attributed to Ca-release from gelatinised starch during pre-cooking, and stabilisation of Cabridges with free COO− groups of cell wall pectin duringcooling. The role ascribed to PME in causing firming is de-emphasised.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::33360b3d5f8d2ac2612f9eceb024475c https://doi.org/10.1002/jsfa.2740321108 Zobrazit plný text záznamu Plný text