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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Detalles Bibliográficos
Autores principales: 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.
Formato: Texto
Lenguaje:English
Publicado: Oxford University Press 2011
Materias:
Research Papers
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2993920/
https://www.ncbi.nlm.nih.gov/pubmed/20855456
http://dx.doi.org/10.1093/jxb/erq280

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2993920/
https://www.ncbi.nlm.nih.gov/pubmed/20855456
http://dx.doi.org/10.1093/jxb/erq280

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