Characterization of pectic substances from two potato cultivars with different sensitivities to prewarming
- J. S. QuinnAffiliated withKraft General Foods, Inc.
- , H. W. SchaferAffiliated withDepartment of Food Science and Nutrition, University of Minnesota
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Potato cultivars Chieftain and Kennebec were prewarmed at 70°C for 15 min. prior to heating at 100°C for 18 min. in a water bath. Chieftain exhibited a large increase in fracturability upon treatment while Kennebec showed a smaller increase. Pectic substances of the two cultivars were sequentially extracted in water, sodium hexametaphosphate (0.5%), hydrochloric acid (0.05M, 50°C), and sodium hydroxide (0.05M, 5°C). The largest fraction isolated from both cultivars consisted of hydroxide-soluble pectic substances, and was followed by the acid-soluble fraction. Chieftain contained significantly greater amounts of the hydroxide-soluble fraction than Kennebec. Ion exchange chromatography revealed that the extracted pectic substances from the two major fractions consisted of a charged pectin chain with attached neutral sugars. Gel filtration chromatography revealed wide molecular size distributions for the isolated pectic substances. Pectic neutral sugar content for the hydroxide-soluble fraction (50% of total pectic substances) was greater for Chieftain than for Kennebec.
Additional keywordsSolanum tuberosum L. fracturability column chromatography
- Characterization of pectic substances from two potato cultivars with different sensitivities to prewarming
Volume 37, Issue 1 , pp 87-97
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- Kluwer Academic Publishers
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- Solanum tuberosum L.
- column chromatography
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