Abstract
Abstract Some in‐vivo and in‐vitro characteristics of pectin methylesterase (PME) from cell wall and whole potato tuber were determined and its role was elucidated in the pre‐cooking and cooling steps of commercial dehydrated mashed potato production. The isolated cell walls contained 16.3% anhydrogalacturonic acid with a degree of esterification (DE) of 56, and 25% of tuber total PME. Cell wall pre‐cooking in model systems resulted in a DE of 53.2. Native cell wall pectin solubilisation was much less than that of H‐cell walls devoid of metal cations. Calcium but not Mg, supplied as Ca(Mg)‐starches, retarded pectin solubilisation, while Ca‐uptake by retained pectin was high when cooling followed pre‐cooking. Texture measurements of potato slices pre‐cooked, cooled and cooked suggested a firming effect which could be attributed to Ca‐release from gelatinised starch during pre‐cooking, and stabilisation of Cabridges with free COO − groups of cell wall pectin duringcooling. The role ascribed to PME in causing firming is de‐emphasised.
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Claims 11
Claim · model-written summary
Isolated potato cell walls contained 16.3% anhydrogalacturonic acid.
- Taxon
- potato
Solanum tuberosumt0 - Outcome
- anhydrogalacturonic acide0
- Value
- 16.3%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The isolated cell walls contained 16.3% anhydrogalacturonic acid with a degree of esterification (DE) of 56, and 25% of tuber total PME.”
t0“potato”
Claim · model-written summary
Isolated cell walls had a degree of esterification of 56.
- Taxon
- potatoSolanum tuberosumt0
- Outcome
- degree of esterification (DE)e0
- Value
- 56e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The isolated cell walls contained 16.3% anhydrogalacturonic acid with a degree of esterification (DE) of 56, and 25% of tuber total PME.”
t0“potato”
Claim · model-written summary
Cell walls contained 25% of tuber total PME.
- Taxon
- potatoSolanum tuberosumt0
- Outcome
- tuber total PMEe0
- Value
- 25%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The isolated cell walls contained 16.3% anhydrogalacturonic acid with a degree of esterification (DE) of 56, and 25% of tuber total PME.”
t0“potato”
Claim · model-written summary
Pre-cooking cell walls yielded a degree of esterification of 53.2.
- Taxon
- potatoSolanum tuberosumt0
- Treatment
- pre‐cookinge0
- Outcome
- DEe0
- Value
- 53.2e0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Cell wall pre‐cooking in model systems resulted in a DE of 53.2.”
t0“potato”
Claim · model-written summary
Native cell wall pectin solubilized much less than metal-depleted H-cell walls.
- Taxon
- potatoSolanum tuberosumt0
- Outcome
- Native cell wall pectin solubilisatione0
- Direction
- much lesse0
- Comparator
- H‐cell walls devoid of metal cationse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Native cell wall pectin solubilisation was much less than that of H‐cell walls devoid of metal cations.”
t0“potato”
Claim · model-written summary
Calcium retarded pectin solubilization.
- Taxon
- potatoSolanum tuberosumt0
- Treatment
- Calciume0
- Outcome
- pectin solubilisatione0
- Direction
- retardede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Calcium but not Mg, supplied as Ca(Mg)‐starches, retarded pectin solubilisation, while Ca‐uptake by retained pectin was high when cooling followed pre‐cooking.”
t0“potato”
Claim · model-written summary
Magnesium did not retard pectin solubilization.
- Taxon
- potatoSolanum tuberosumt0
- Treatment
- Mge0
- Outcome
- pectin solubilisatione0
- Direction
- note0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Calcium but not Mg, supplied as Ca(Mg)‐starches, retarded pectin solubilisation, while Ca‐uptake by retained pectin was high when cooling followed pre‐cooking.”
t0“potato”
Claim · model-written summary
Calcium uptake by retained pectin was high when cooling followed pre-cooking.
- Taxon
- potatoSolanum tuberosumt0
- Outcome
- Ca‐uptake by retained pectine0
- Direction
- highe0
- Qualifier
- when cooling followed pre‐cookinge0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Ca‐uptake by retained pectin was high when cooling followed pre‐cooking.”
t0“potato”
Claim · model-written summary
Pre-cooked, cooled and cooked potato slices showed a firming effect.
- Taxon
- potatoSolanum tuberosume0
- Organ / stage
- slicese0
- Outcome
- firming effecte0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Texture measurements of potato slices pre‐cooked, cooled and cooked suggested a firming effect”
Claim · model-written summary
The firming effect was attributed to calcium release during pre-cooking and calcium bridge stabilization during cooling.
- Taxon
- potatoSolanum tuberosumt0
- Outcome
- firming effecte0
- Qualifier
- Ca‐release from gelatinised starch during pre‐cooking, and stabilisation of Cabridges with free COO − groups of cell wall pectin duringcoolinge0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“firming effect which could be attributed to Ca‐release from gelatinised starch during pre‐cooking, and stabilisation of Cabridges with free COO − groups of cell wall pectin duringcooling”
t0“potato”
Claim · model-written summary
The authors give PME a reduced role in potato firming.
- Taxon
- potatoSolanum tuberosumt0
- Gene
- PMEe0
- Outcome
- firminge0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The role ascribed to PME in causing firming is de‐emphasised.”
t0“potato”
The same questions in other papers
magnesium atom · molecular: metabolites · Solanum tuberosum (potato)Positive and negative results
1 paper in the same direction as this paper · 1 in the opposite direction
- positive
- no effect
calcium atom · molecular: metabolites · Solanum tuberosum (potato)Positive and negative results
6 papers in the same direction as this paper · 1 in the opposite direction
- no effect
- positive
- positive
4 papers more in this group
See all 8 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.