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,...

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Bibliographic Details
Published in:Carbohydrate polymers 1995, Vol.26 (1), p.47-54
Main Author: Shomer, Ilan
Format: Article
Language:English
Subjects:
Biological and medical sciences
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
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Summary: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 mm 3) than the starch (1.2 × 10 −3 mm 3). Above this ethanol level, the difference between the CW and the starch is diminished gradually until, in 100% ethanol, the BDCs were not swollen (
ISSN:0144-8617
1879-1344
DOI:10.1016/0144-8617(95)98834-4