Potato Research

, Volume 37, Issue 1, pp 87–97

Characterization of pectic substances from two potato cultivars with different sensitivities to prewarming

  • J. S. Quinn
  • H. W. Schafer

DOI: 10.1007/BF02360435

Cite this article as:
Quinn, J.S. & Schafer, H.W. Potato Res (1994) 37: 87. doi:10.1007/BF02360435


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 keywords

Solanum tuberosum L. fracturability column chromatography 

Copyright information

© Kluwer Academic Publishers 1994

Authors and Affiliations

  • J. S. Quinn
    • 2
  • H. W. Schafer
    • 1
  1. 1.Department of Food Science and NutritionUniversity of MinnesotaSt. PaulUSA
  2. 2.Kraft General Foods, Inc.GlenviewUSA

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