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Library Catalogue

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    Union Catalogue of Agricultural Libraries in the Netherlands

    The WUR Library Catalogue contains bibliographic data on books and periodicals held by the libraries of Wageningen University and Research Centre and some 15 associated libraries. Holding data are added to each record.

    Subjects covered include Agrotechnology, Food and Food Production, Plant and Animal Sciences, Soil Science, Geo-information, Landscape and Spatial Planning, Water and Climate, Ecosystem Studies, Economics and Society.

    The joint collections of the participating libraries cover a substantial part of the internationally available scientific literature in these disciplines.

    As far as Dutch scientific literature in these fields is concerned, coverage can be considered near 100%, including much of the so-called "grey literature".

    All titles are entered in their original language. Keywords are added to facilitate subject searching.

    The database is updated every day and now contains over 830.000 records.

Record number 104318
Title Pectic substances in the cell wall and the intercellular cohesion of potato tuber tissue during cooking
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M.J.H. Keijbets
Author(s) Keijbets, M.J.H.
Publisher Wageningen : Pudoc
Publication year 1974
Description 161 p
Notes Proefschrift Wageningen
Ook verschenen als handelsuitgave
ISBN 9022005372
Tutors Pilnik, Prof. Dr. W.
Graduation date 1974-11-06
Dissertation no. 599
Author abstract show abstract
The influence of ions, starch, buffer strength and pH on solubilization of pectic galacturonan from potato cell wall material during boiling was studied. The ions enhanced β-eliminative degradation of galacturonan, but calcium, copper (II) and iron (II) cations slowed down the solubilization at pH 6.1. Magnesium was ineffective. Citrate, malate and phytate anions favoured it. Maceration of potato tissue disks by pectic lyases and model cooking experiments demonstrated the ability of calcium ions to retain intercellular cohesion of potato tissue even when pectic galacturonan had been severely degraded. In a pH range of 6.1-6.5, β-eliminative pectin degradation was shown by specific periodate thiobarbituric acid staining to occur in cell wall and potato tissue boiling.

Specific gravity graded potato tubers were analysed chemically. In addition to starch, citrate, phosphorus, potassium, magnesium, pectic galacturonan and pH increased but malate, calcium and intercellular cohesion decreased with increasing sp. gr. There was a complex causal relationship between chemical composition and intercellular cohesion. Both were influenced by physiological age. Potato pectinesterase was partially characterized. Because of activation of this enzyme or leaching of ions, intercellular cohesion could be greatly enlarged in preheating experiments. Literature on structure and insolubility of pectic substances in plant cell walls and on intercellular cohesion of the cooked potato was reviewed.

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On paper FORUM ; STACKS ; NN08202,599
FORUM ; STACKS ; NN08200,599
Keyword(s) (cab) botany / cellular biology / cytology / pectins / potatoes / solanum tuberosum / cell interactions
Categories Potatoes
Publication type PhD thesis
Language English
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