Effect of pectin substance on texture profiles of potatoes with different specific gravity (studies on the processing characteristics of potatoes part 3)

摘要

The cause for differences in the specific gravity of potatoes was examined. Thereupon potatoes with different specific gravity, properties of pectin was compared which was the cell binding material. As a result, the total pectin volume of the high specific gravity sample was 1.4 times of 1200 mg/100g in comparison with the low specific gravity sample. Insoluble pectin fraction of the low specific gravity sample showed high composition in comparison with its high specific gravity sample. Endothermic peaks were detected at 61 deg C and 85 deg C with both samples as a result of the thermal analysis of insoluble pectin fraction. However, the endothermic capacity of the low specific gravity sample was about 1.4 times in comarison with the high specific gravity sample. Ca and Mg content in AIS of the low specific gravity sample were about 6 times with Ca, about 1.6 times with Mg in comparison with the high specific gravity sample. The Potatoes were softened with EDTA and hardened with Ca, Mg. Water solubilization rate of the pectic substance of potatoes increased with EDTA and decreased with Ca, Mg.