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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Main Authors: 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
Jezik:Inglês
Izdano: Oxford University Press 2011
Teme:
Research Papers
Online dostop: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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