Abstract
AbstractThe rheological behavior of suspensions of potato tuber cells after gelatinization of starch and enzymatic degradation of cellulose was studied. Elevating temperatures from 20 to 70·C resulted in a respective increase in storage modulus (G′) and decrease in loss modulus (G″) and complex dynamic viscosity (η*). The gelatinized starch behaves as an inflationary agent affecting cell elasticity and friction. Degradation of the cell wall by cellulase reduced G′, G″, and η* at all oscillation frequencies. Enzymatic degradation of the cell wall exhibited apparent second‐order behavior in relation to G′ and η*. Enzymatic removal of the cell wall resulted in the breakdown of the cell structure, dispersion of the intracellular starch, and liquefaction.
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