Methods for the preparation of cell walls from potatoes

W.G. Jardine, C.H.L. Doeswijk-Voragen, I.M.R. MacKinnon, L.A.M. van den Broek, M.A. Ha, C. Jarvis, A.G.J. Voragen

Research output: Contribution to journalArticleAcademicpeer-review

8 Citations (Scopus)

Abstract

A group of new methods is described for preparing cell walls from potatoes and processed potato products. Starting from raw domestic potatoes, starch is degraded enzymatically after a very brief 100 °C gelatinisation step conducted after homogenisation to minimise the time required for heat transfer. Protein is removed by detergent and phenol extraction. This procedure (method 1) gave cell wall preparations containing <5␜tarch, with minimal degradation of wall polysaccharides. It did not, however, remove starch efficiently from industrial potatoes in which the starch content is much higher. A different procedure, method 2, was used in this case. In method 2 a 20 min starch gelatinisation step was used but the temperature was restricted to 70 °C and the pH to 4.0, with the aim of protecting pectins from depolymerisation. Method 2 and method 1A, which is a hybrid procedure involving the starch gelatinisation step from method 2 and other steps from method 1, gave low-starch cell walls from industrial as well as domestic potatoes. These methods are suitable for a range of potato types and potato products and are either more efficient or more convenient than previous procedures for cell wall isolation.
Original languageEnglish
Pages (from-to)834-839
JournalJournal of the Science of Food and Agriculture
Volume82
DOIs
Publication statusPublished - 2002

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