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KMID : 1024420150190040338
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Food Engineering Progress
2015 Volume.19 No. 4 p.338 ~ p.346
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Isolation of Parenchyma Cells from Potato Flesh and Potato Quality Characteristics Affecting Their Isolation Yields
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Jung Gil-Young
Kwon Oh-Keun
Jeong Jin-Cheol
Kim Hyun-Seok
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Abstract
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The objective of this study is to investigate the optimal conditions for the isolation of individual parenchyma cells (PC) from domestic potato flesh, to determine the proper potato cultivars preparing the dehydrated potato PC to maximum yields, and to identify critical factors affecting the isolation of PC from potato flesh. The isolation yield of PC from frozen potato flesh was 2 times higher than that of raw potato flesh. Commercial pectinase cocktail with pectin lyase (relative to polygalacturonase) as a main enzyme was more effective in isolating PC from potato flesh. Once pectinase cocktail was diluted 200 times with deionized water, free potato starch granules and damaged/ruptured parenchyma cells were observed in dehydrated PC to a much less extent. During 2 h enzyme reaction, maximum yield (66.1%) of dehydrated PC was achieved at pH 2.5 and 50oC with 14:3 (v/w) mixing ratio of reaction medium and thawed potato flesh. Of domestic potatoes, Chuback, Chudong, Chuyoung, Dejima, and Gawon potato cultivars were appropriate for producing the dehydrated PC material. The isolation yields of PC from potato fleshes was significantly influenced by the hardness of raw potato flesh and the total starch and non-starch polysaccharide content of potato.
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KEYWORD
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potato , potato parenchyma cell , pectinase , chemical compositions , tissue hardness
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