Wiley, Journal of the Science of Food and Agriculture, 8(82), p. 834-839, 2002
DOI: 10.1002/jsfa.1121
Full text: Unavailable
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