Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 318531
Title Methods for the preparation of cell walls from potatoes
Author(s) Jardine, W.G.; Doeswijk-Voragen, C.H.L.; MacKinnon, I.M.R.; Broek, L.A.M. van den; Ha, M.A.; Jarvis, C.; Voragen, A.G.J.
Source Journal of the Science of Food and Agriculture 82 (2002). - ISSN 0022-5142 - p. 834 - 839.
DOI http://dx.doi.org/10.1002/jsfa.1121
Department(s) Food Chemistry Group
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2002
Abstract A group of new methods is described for preparing cell walls from potatoes and processed potato products. Starting from raw domestic potatoes, starch is degraded enzymatically after a very brief 100 °C gelatinisation step conducted after homogenisation to minimise the time required for heat transfer. Protein is removed by detergent and phenol extraction. This procedure (method 1) gave cell wall preparations containing <5␜tarch, with minimal degradation of wall polysaccharides. It did not, however, remove starch efficiently from industrial potatoes in which the starch content is much higher. A different procedure, method 2, was used in this case. In method 2 a 20 min starch gelatinisation step was used but the temperature was restricted to 70 °C and the pH to 4.0, with the aim of protecting pectins from depolymerisation. Method 2 and method 1A, which is a hybrid procedure involving the starch gelatinisation step from method 2 and other steps from method 1, gave low-starch cell walls from industrial as well as domestic potatoes. These methods are suitable for a range of potato types and potato products and are either more efficient or more convenient than previous procedures for cell wall isolation.
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