Published in

Wiley, Journal of the Science of Food and Agriculture, 8(82), p. 834-839, 2002

DOI: 10.1002/jsfa.1121

Links

Tools

Export citation

Search in Google Scholar

Methods for the preparation of cell walls from potatoes

Journal article published in 2002 by W?G G. Jardine, C?H?L H. L. Doeswijk-Voragen, I?M?R M. R. MacKinnon, L?A?M van den Broek ORCID, L. A. M. van den Broek, M?A Ha, C. Jarvis, M?C Jarvis, A?G?J G. J. Voragen
This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

Full text: Unavailable

Green circle
Preprint: archiving allowed
Upload
Orange circle
Postprint: archiving restricted
Upload
Red circle
Published version: archiving forbidden
Policy details
Data provided by SHERPA/RoMEO

Abstract

A group of new methods is described for preparing cell walls from potatoes and processed potato products. Starting from raw domestic potatoes, starch is degraded enzymatically after a very brief 100 °C gelatinisation step conducted after homogenisation to minimise the time required for heat transfer. Protein is removed by detergent and phenol extraction. This procedure (method 1) gave cell wall preparations containing