Comparison of cell wall polysaccharide composition and thermal change between potatoes with low and high specific gravities

Studies of Processing Characteristics of Potatoes Part 6

Abstract

To investigate the properties that differ among potatoes with different specific gravities by examining the cell wall components of the plant's cell structure, each cell wall polysaccharide was fractionated from potatoes with different specific gravities, and the correlations of the yield and thermal changes with the physical properties of such potatoes were investigated. The yield of the cell wall hemicellulose fraction was about 1.1-fold higher and the yield of the cell wall cellulose fraction was about 1.4-fold higher in the potatoes with a low specific gravity than in thoes with a high specific gravity, which indicates the softness of fresh potatoes. On thermal analysis, the calories absorbed by the major cell wall component, the cellulose fraction, was about 5.4-fold higher in the potatoes with a low specific gravity than in those with a high specific gravity. The yield and thermal changes of the cell wall polysaccharides differed among the potatoes with different specific gravities. Therefore, the ratio and thermal change of cell wall polysaccharides markedly affect the processing characteristics of potatoes.