Abstract
Potato parenchyma cells were characterized to identify the function of intact parenchyma cell walls on their physicochemical properties. Parenchyma cells were separated using pectinase from raw and cooked potatoes (R-Cell and G-Cell, respectively), and investigated with respect to their morphology, chemical composition, starch leaching and swelling power, gelatinization, and pasting property. Potato flour (RPF) and potato granule (PGL) prepared in laboratory were used as controls of R-Cell and G-Cell, respectively. Protein and ash were lost during parenchyma cell isolation. Ungelatinized and gelatinized starches within parenchyma cells were tightly wrapped by intact parenchyma cell walls. Compared to their controls, the parenchyma cell walls prevented starch leaching from R-Cell and G-Cell. R-Cell exhibited the reduced swelling powers and pasting viscosities, while the opposite patterns were observed for G-Cell. R-Cell revealed the increased gelatinization temperatures than native potato starch. Overall, potato parenchyma cells may expand the industrial availability of dehydrated potato products.
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