Potato tuber pectin structure is influenced by pectin methyl esterase activity and impacts on cooked potato texture

Journal of Experimental Botany

Volumn 62, Issue 1, 2011, Pages 371-381

  Ross, Heather A ^a   Wright, Kathryn M ^a   McDougall, Gordon J ^a   Roberts, Alison G ^a   Chapman, Sean N ^a   Morris, Wayne L ^a   Hancock, Robert D ^a   Stewart, Derek ^a   Tucker, Gregory A ^b   James, Euan K ^c   Taylor, Mark A ^a  

^a SCOTTISH CROP RESEARCH INSTITUTE   (United Kingdom)

^b UNIVERSITY OF NOTTINGHAM   (United Kingdom)

^c UNIVERSITY OF DUNDEE   (United Kingdom)

Author keywords

Cell wall; pectin; pectin methyl esterase; potato; texture; tuber

Indexed keywords

CARBOXYLESTERASE; PECTIN; PECTINESTERASE; VEGETABLE PROTEIN;

ARTICLE; CHEMISTRY; ENZYMOLOGY; FOOD HANDLING; GENETICS; METABOLISM; PLANT TUBER; POTATO;

CARBOXYLIC ESTER HYDROLASES; FOOD HANDLING; PECTINS; PLANT PROTEINS; PLANT TUBERS; SOLANUM TUBEROSUM;

SOLANUM TUBEROSUM;

EID: 78649822142     PISSN: 00220957     EISSN: 14602431     Source Type: Journal    
DOI: 10.1093/jxb/erq280     Document Type: Article

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