Cell structure and starch properties associated with the texture of steamed tuberous roots for different sweetpotato cuitivars
Cell microstructure and starch properties of tuberous roots were investigated in relation to the texture of steamed sweetpotato.Two distinct types of cultivar in the texture of steamed root tissue were also different from each other in the cell microstructure.In the cultivar having mealy texture,cells existed separately with keeping their shape after steam-cooking,while in the cultivars having soggy texture cells were melt together by steaming.The cells in the former type of cultivar contained higher amount of starch and lower amount of water than the cells in the latter type.The pasting properties of isolated starch,however,did not show any significant difference between the two types of cultivars.MRI analysis revealed the difference in water activity in steamed root tissue between the mealy and the soggy cultivars.These results suggest that the difference in texture of steamed sweetpotato tissues is practically associated with intracellular pasting properties of starch.
Cell microstructure Pasting Scanning electron microscope(SEM) Starch Sweetpotato Texture
Y.Nakamura A.Ohara-Takada T.Kuranouchi T.Kumazaki N.Ishida I.Kouda T.Matsuda T.Kumagai
National Institute of Crop Science(NICS),2-1-18 Kannondai,Tsukuba,Ibaraki 305-8518 Japan National Food Research Institute(NFRI),2-1-12 Kannondai,Tsukuba,Ibaraki 305-8642 Japan Col.of Agriculture,Ibaraki University,3-21-1 Chuo,Ami-machi,Inashiki-gun,Ibaraki 300-0393 Japan
国际会议
3rd China-Japan-Korea Workshop on Sweetpotato(第三届中日韩甘薯学术研讨会)
北京
英文
381-382
2008-10-12（万方平台首次上网日期，不代表论文的发表时间）