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Effect of pulsed electrical fields on the structural properties that affect french fry texture during processing. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.05.016] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Day L, Xu M, Øiseth SK, Mawson R. Improved mechanical properties of retorted carrots by ultrasonic pre-treatments. ULTRASONICS SONOCHEMISTRY 2012; 19:427-434. [PMID: 22129975 DOI: 10.1016/j.ultsonch.2011.10.019] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/09/2011] [Revised: 10/09/2011] [Accepted: 10/21/2011] [Indexed: 05/31/2023]
Abstract
The use of ultrasound pre-processing treatment, compared to blanching, to enhance mechanical properties of non-starchy cell wall materials was investigated using carrot as an example. The mechanical properties of carrot tissues were measured by compression and tensile testing after the pre-processing treatment prior to and after retorting. Carrot samples ultrasound treated for 10 min at 60 °C provided a higher mechanical strength (P<0.05) to the cell wall structure than blanching for the same time period. With the addition of 0.5% CaCl(2) in the pre-treatment solution, both blanching and ultrasound treatment showed synergistic effect on enhancing the mechanical properties of retorted carrot pieces. At a relatively short treatment time (10 min at 60 °C) with the use of 0.5% CaCl(2), ultrasound treatment achieved similar enhancement to the mechanical strength of retorted carrots to blanching for a much longer time period (i.e. 40 min). The mechanism involved appears to be related to the stress responses present in all living plant matter. However, there is a need to clarify the relative importance of the potential stress mechanisms in order to get a better understanding of the processing conditions likely to be most effective. The amount of ultrasound treatment required is likely to involve low treatment intensities and there are indications from the structural characterisation and mechanical property analyses that the plant cell wall tissues were more elastic than that accomplished using low temperature long time blanching.
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Affiliation(s)
- Li Day
- CSIRO Food and Nutritional Sciences, 671 Snedyes Road, Werribee, VIC 3030, Australia.
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Ross HA, Morris WL, Ducreux LJM, Hancock RD, Verrall SR, Morris JA, Tucker GA, Stewart D, Hedley PE, McDougall GJ, Taylor MA. Pectin engineering to modify product quality in potato. PLANT BIOTECHNOLOGY JOURNAL 2011; 9:848-856. [PMID: 21281424 DOI: 10.1111/j.1467-7652.2011.00591.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
Although processed potato tuber texture is an important trait that influences consumer preference, a detailed understanding of tuber textural properties at the molecular level is lacking. Previous work has identified tuber pectin methyl esterase (PME) activity as a potential factor impacting on textural properties, and the expression of a gene encoding an isoform of PME (PEST1) was associated with cooked tuber textural properties. In this study, a transgenic approach was undertaken to investigate further the impact of the PEST1 gene. Antisense and over-expressing potato lines were generated. In over-expressing lines, tuber PME activity was enhanced by up to 2.3-fold; whereas in antisense lines, PME activity was decreased by up to 62%. PME isoform analysis indicated that the PEST1 gene encoded one isoform of PME. Analysis of cell walls from tubers from the over-expressing lines indicated that the changes in PME activity resulted in a decrease in pectin methylation. Analysis of processed tuber texture demonstrated that the reduced level of pectin methylation in the over-expressing transgenic lines was associated with a firmer processed texture. Thus, there is a clear link between PME activity, pectin methylation and processed tuber textural properties.
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Affiliation(s)
- Heather A Ross
- Plant Products and Food Quality Programme, Scottish Crop Research Institute, Dundee, UK
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Ross HA, Wright KM, McDougall GJ, Roberts AG, Chapman SN, Morris WL, Hancock RD, Stewart D, Tucker GA, James EK, Taylor MA. Potato tuber pectin structure is influenced by pectin methyl esterase activity and impacts on cooked potato texture. JOURNAL OF EXPERIMENTAL BOTANY 2011; 62:371-81. [PMID: 20855456 PMCID: PMC2993920 DOI: 10.1093/jxb/erq280] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/08/2023]
Abstract
Although cooked potato tuber texture is an important trait that influences consumer preference, a detailed understanding of tuber textural properties at the molecular level is lacking. Previous work has identified tuber pectin methyl esterase activity (PME) as a potential factor impacting on textural properties. In this study, tuber PME isoform and gene expression profiles have been determined in potato germplasm with differing textural properties as assessed using an amended wedge fracture method and a sloughing assay, revealing major differences between the potato types. Differences in pectin structure between potato types with different textural properties were revealed using monoclonal antibodies specific for different pectic epitopes. Chemical analysis of tuber pectin clearly demonstrated that, in tubers containing a higher level of total PME activity, there was a reduced degree of methylation of cell wall pectin and consistently higher peak force and work done values during the fracture of cooked tuber samples, demonstrating the link between PME activity, the degree of methylation of cell wall pectin, and cooked tuber textural properties.
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Affiliation(s)
- Heather A. Ross
- Plant Products and Food Quality Programme, Scottish Crop Research Institute, Dundee DD2 5DA, UK
| | - Kathryn M. Wright
- Cell Biology and Imaging, Plant Pathology Programme, Scottish Crop Research Institute, Invergowrie, Dundee DD2 5DA, UK
| | - Gordon J. McDougall
- Plant Products and Food Quality Programme, Scottish Crop Research Institute, Dundee DD2 5DA, UK
| | - Alison G. Roberts
- Cell Biology and Imaging, Plant Pathology Programme, Scottish Crop Research Institute, Invergowrie, Dundee DD2 5DA, UK
| | - Sean N. Chapman
- Cell Biology and Imaging, Plant Pathology Programme, Scottish Crop Research Institute, Invergowrie, Dundee DD2 5DA, UK
| | - Wayne L. Morris
- Plant Products and Food Quality Programme, Scottish Crop Research Institute, Dundee DD2 5DA, UK
| | - Robert D. Hancock
- Plant Products and Food Quality Programme, Scottish Crop Research Institute, Dundee DD2 5DA, UK
| | - Derek Stewart
- Plant Products and Food Quality Programme, Scottish Crop Research Institute, Dundee DD2 5DA, UK
| | - Gregory A. Tucker
- School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, UK
| | - Euan K. James
- College of Life Sciences, University of Dundee, Dundee DD1 5EH, UK
| | - Mark A. Taylor
- Plant Products and Food Quality Programme, Scottish Crop Research Institute, Dundee DD2 5DA, UK
- To whom correspondence should be addressed: E-mail:
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