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

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Summary

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.

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Author notes

  1. J. S. Quinn

    Present address: Department of Food Science and Nutrition, University of Minnesota, 55108, St. Paul, MN, USA

Authors and Affiliations

  1. Department of Food Science and Nutrition, University of Minnesota, 55108, St. Paul, MN, USA

    H. W. Schafer

  2. Kraft General Foods, Inc., 60025, Glenview, Illinois, USA

    J. S. Quinn

Authors
  1. J. S. Quinn
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  2. H. W. Schafer
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Quinn, J.S., Schafer, H.W. Characterization of pectic substances from two potato cultivars with different sensitivities to prewarming. Potato Res 37, 87–97 (1994). https://doi.org/10.1007/BF02360435

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