title: Influence of pectinase treatment on the physicochemical properties of potato flours.
abstract: Untreated and pectinase-treated potato flours from Atlantic and Superior cultivars were characterised to identify the effects of pectinase treatment on their physicochemical properties. Steam-cooked potato whole-tissues were treated with and without pectinase to prepare the dehydrated potato flours. Untreated and pectinase-treated potato flours were investigated with respect to morphology, chemical composition, starch leaching, swelling power, gelatinization, and pasting viscosity. Upon viewing with scanning electron microscopy and light microscopy, the pectinase-treated (relative to untreated) potato flours revealed that the retrograded starch materials were present in intact parenchyma cells, apparently exhibiting granular structures. Their protein and ash contents were reduced through pectinase treatment. While starch leachate contents were lower for the pectinase-treated potato flours, the opposite trend in swelling powers was observed. Pectinase-treated potato flours exhibited higher melting temperatures and pasting viscosities than untreated counterparts. Overall, the modification of potato flour morphology by pectinase treatment may result in alteration of physicochemical properties of potato flours.
authors.affiliation: Department of Food Science and Biotechnology, Andong National University, 1375 Gyeongdong-ro, Andong-si, Gyeongsangbuk-do 760-749, Republic of Korea.
authors.forename: Eun-Jung
authors.initials: EJ
authors.lastname: Kim
authors.affiliation: Department of Food Science and Biotechnology, Andong National University, 1375 Gyeongdong-ro, Andong-si, Gyeongsangbuk-do 760-749, Republic of Korea. Electronic address: khstone@andong.ac.kr.
authors.forename: Hyun-Seok
authors.initials: HS
authors.lastname: Kim
mesh_terms: D055598:Chemical Phenomena; D005433:Flour / Q000032:analysis*; D011096:Polygalacturonase; D011198:Solanum tuberosum / Q000737:chemistry*; D013213:Starch / Q000737:chemistry; D014783:Viscosity
chemical_list: D013213:Starch; D011096:Polygalacturonase
keywords: Parenchyma cell; Pectinase treatment; Physicochemical properties; Potato; Potato flour