Potato tuber pectin structure is influenced by pectin methyl esterase activity and impacts on cooked potato texture

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 textura...

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Autori principali: Ross, Heather A., Wright, Kathryn M., McDougall, Gordon J., Roberts, Alison G., Chapman, Sean N., Morris, Wayne L., Hancock, Robert D., Stewart, Derek, Tucker, Gregory A., James, Euan K., Taylor, Mark A.
Natura: Artigo
Lingua:Inglês
Pubblicazione: Oxford University Press 2011
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Research Papers
Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC2993920/
https://ncbi.nlm.nih.gov/pubmed/20855456
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/jxb/erq280
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