Disintegration Differences in Cooked Potatoes from Three Japanese Cultivars: Comparison of the Properties of Isolated Starch, Degree of Cell Separation with EDTA, and Contents of Calcium and Galacturonic Acid
Disintegration Differences in Cooked Potatoes from Three Japanese Cultivars: Comparison of the Properties of Isolated Starch, Degree of Cell Separation with EDTA, and Contents of Calcium and Galacturonic Acid
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三个日本品种熟马铃薯崩解差异：分离淀粉性质、EDTA 细胞分离程度以及钙和半乳糖醛酸含量的比较
DOI：
10.3136/fstr.8.323
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发表时间：
2002
影响因子：
0.6
通讯作者：
K. Ishibashi
中科院分区：
文献类型：
--
作者：
C. Matsuura;A. Ohara;H. Yamauchi;Y. Mukasa;M. Mori;K. Ishibashi
通过研究分离淀粉的性质、EDTA处理中的细胞分离程度以及块茎中的钙和半乳糖醛酸含量，找出淀粉含量相同的三个马铃薯品种（Kita-akari、May Queen和Hokkaikogane）烹调后崩解程度差异的原因。北海黄金的分离淀粉具有最高的溶胀力值和最高的磷含量，尽管该品种在三个品种中蒸煮后的崩解度最低。另一方面，在没有淀粉溶胀的条件下，用 EDTA 进行的细胞分离程度在北明较高，而在北海黄金较低。北海黄金在 NaCl 不溶性部分中的钙含量最高，其次是 May Queen 和 Kita-akari。此外，北海黄金的半乳糖醛酸含量最高。这些结果表明，与细胞凝聚力相关的因素，例如钙和半乳糖醛酸的含量，与这些品种中分离淀粉的特性相比，与烹饪后的崩解程度更相关。
Causes of the differences in degree of disintegration after cooking in three potato cultivars with the same starch content, Kita-akari, May Queen, and Hokkaikogane were sought by studying, properties of isolated starches, degree of cell separation in EDTA treatment, and amounts of calcium and galacturonic acid on tubers. The isolated starch of Hokkaikogane had the highest swelling power value and the highest phosphorus content, although this cultivar had the lowest degree of disintegration after cooking of the three cultivars. The degree of cell separation with EDTA, on the other hand, was higher in Kita-akari and lower in Hokkaikogane under conditions without starch swelling. Hokkaikogane had the highest calcium content in the NaCl-insoluble fraction, followed by May Queen and Kita-akari. Furthermore, Hokkaikogane had the highest content of galacturonic acid. These results suggest that factors related to the cohesion of the cells, such as the amounts of calcium and galacturonic acid, are more related to the degree of disintegration after cooking than the properties of the isolated starches in these cultivars.