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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Autors principals: 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.
Format: Artigo
Idioma:Inglês
Publicat: Oxford University Press 2011
Matèries:
Research Papers
Accés en línia: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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