Singh / Kaur Advances in Potato Chemistry and Technology

1. Auflage 2009
ISBN: 978-0-08-092191-4
Verlag: Elsevier Science & Techn.
Format: EPUB
Kopierschutz: 6 - ePub Watermark

E-Book, Englisch, 528 Seiten

Developments in potato chemistry, including identification and use of the functional components of potatoes, genetic improvements and modifications that increase their suitability for food and non-food applications, the use of starch chemistry in non-food industry and methods of sensory and objective measurement have led to new and important uses for this crop. Advances in Potato Chemistry and Technology presents the most current information available in one convenient resource.The expert coverage includes details on findings related to potato composition, new methods of quality determination of potato tubers, genetic and agronomic improvements, use of specific potato cultivars and their starches, flours for specific food and non-food applications, and quality measurement methods for potato products.
* Covers potato chemistry in detail, providing key understanding of the role of chemical compositions on emerging uses for specific food and non-food applications * Presents coverage of developing areas, related to potato production and processing including genetic modification of potatoes, laboratory and industry scale sophistication, and modern quality measurement techniques to help producers identify appropriate varieties based on anticipated use *Explores novel application uses of potatoes and potato by-products to help producers identify potential areas for development of potato variety and structure

Autoren/Hrsg.

Singh, Jaspreet

Kaur, Lovedeep

Inhaltsverzeichnis

1;Front Cover;1
2;Advances in Potato Chemistryand Technology;4
3;Copyright;5
4;Contents;6
5;Preface;8
6;Introduction;10
6.1;References;12
7;List of Contributors;14
8;Chapter 1 - Potato Origin and Production;16
8.1;Introduction;16
8.2;Potato Origin;19
8.2.1;Wild tuber-bearing Solanum species;19
8.2.2;Domestication;22
8.2.3;Cultivated potatoes in Latin America;24
8.2.4;Introduction to Europe;26
8.2.5;Transition to major food crop;28
8.2.6;Spread of potato from Europe to the rest of the world;28
8.3;Potato Production;29
8.3.1;Potato breeding;29
8.3.2;Seed production and certification;31
8.3.3;True potato seed;31
8.3.4;Potato growing and storage;32
8.3.5;Potato processing;33
8.3.6;Potato starch;35
8.3.7;Molecular farming;36
8.4;Future Trends;36
8.5;References;37
9;Chapter 2 -Breeding, Genetics, and Cultivar Development;42
9.1;Introduction;42
9.2;The Germplasm Resource;42
9.3;Reproductive Biology;45
9.3.1;Self incompatibility;45
9.3.2;Unilateral incompatibility;45
9.3.3;Male sterility;46
9.3.4;2n gametes;46
9.3.5;Endosperm Balance Number;47
9.3.6;Haploids;49
9.4;Germplasm Enhancement;51
9.4.1;Haploid-species hybrids;51
9.4.2;Sexual polyploidization;52
9.4.3;Polyploidization by somatic fusion;54
9.5;Genetics;55
9.5.1;Polyploid versus diploid genetics;55
9.5.2;Major genes for economically important traits;58
9.6;Cultivar Development;59
9.6.1;Choice of parents;59
9.6.2;Breeding strategies;60
9.6.3;Early generation selection;62
9.6.4;Marker-assisted selection;62
9.6.5;Traits of interest;63
9.7;Conclusions;66
9.8;References;66
10;Chapter 3 -Cell-wall Polysaccharides of Potatoes;78
10.1;Introduction;78
10.2;Overall Polysaccharide Composition of Potato Cell Walls;79
10.3;Individual Polysaccharides;79
10.3.1;Cellulose;79
10.3.2;Pectic polysaccharides (pectins);80
10.3.2.1;Homogalacturonan (HG);81
10.3.2.2;Rhamnogalacturonan I (RG-I);82
10.3.2.3;Rhamnogalacturonan II (RG-II);84
10.3.2.4;Xylogalacturonan (XGA);85
10.3.3;Xyloglucans;85
10.3.4;Heteromannans;86
10.3.5;Heteroxylans;86
10.4;Genetic Manipulation of Cell-wall Polysaccharide Compositions;87
10.5;Molecular architecture of the cell walls;88
10.5.1;Cell-wall models;88
10.5.2;Immunolabeling studies of the location of polysaccharides;90
10.6;Effects of Heating on Cell-wall Polysaccharides;91
10.7;References;92
10.8;Further reading;96
11;Chapter 4 -Structure of Potato Starch;98
11.1;Introduction;98
11.2;Polysaccharide Components of Potato Starch;99
11.3;Starch Granules in Potato;104
11.4;Phosphorylated Potato Starch;106
11.5;Potato Starch Synthesis;108
11.5.1;Sugar activation and regulation of synthesis;108
11.5.2;Chain elongation;108
11.5.3;Branching and maturation de-branching;108
11.5.4;Starch phosphorylation;109
11.6;Conclusions;109
11.7;References;110
12;Chapter 5 -Potato Proteins, Lipids, and Minerals;114
12.1;Introduction;114
12.2;Proteins;115
12.2.1;The contribution of potato proteins to human diet;115
12.2.2;Overall protein composition - potato tuber proteome;115
12.2.3;Major proteins of potato tubers;117
12.2.4;Potential applications of potato proteins;118
12.2.4.1;Potato protein concentrates and isolates;118
12.2.5;Some suggested applications for protease inhibitors;120
12.2.6;Aspartic proteases;121
12.2.7;Potato protein hydrolysates;121
12.3;Safety aspects of potato proteins;122
12.4;Lipids;124
12.4.1;The contribution of potato lipids to human diet;124
12.4.2;The lipids in potato tubers;124
12.4.2.1;Simple lipids;124
12.4.2.2;Complex lipids;126
12.4.3;The effects of storage on potato tuber lipids;126
12.4.4;Lipids and potato flavor;127
12.5;Minerals;127
12.5.1;The contribution of potato minerals to human diets;127
12.5.2;The accumulation of mineral elements by potato tubers;128
12.5.3;Distribution of mineral elements within potato tubers;130
12.5.4;Varietal differences in tuber mineral composition;131
12.5.5;The effects of agronomy on tuber mineral composition;132
12.6;References;133
13;Chapter 6 -Analysis and Biological Activities of Potato Glycoalkaloids, Calystegine Alkaloids, Phenolic Compounds, and Anthocyanins;142
13.1;Introduction;142
13.2;Glycoalkaloids;142
13.2.1;Toxicity;144
13.2.2;Analysis;145
13.2.2.1;HPLC analysis;145
13.2.2.2;ELISA analysis;146
13.2.2.3;Biosensors;146
13.2.3;Methods;146
13.2.3.1;Extraction of glycoalkaloids from freeze-dried potatoes for HPLC;147
13.2.3.2;HPLC technique, NH2 column;147
13.2.3.3;HPLC technique, C18 column;149
13.2.3.4;Identification of glycoalkaloids;149
13.2.4;Results;149
13.2.4.1;Ratio of alpha-chaconine to alpha-solanine;151
13.3;Calystegine Alkaloids;151
13.3.1;Methods;152
13.3.1.1;Extraction and isolation of hydrophilic alkaloid fractions;152
13.3.1.2;Preparation of trimethylsilyl (TMS) ether derivatives;152
13.3.1.3;GC-MS analysis;152
13.3.2;Results;153
13.4;Phenolic Compounds;154
13.4.1;Analysis;155
13.4.1.1;Extraction of phenolic compounds from peels and flesh of potato tubers;156
13.4.1.2;HPLC analysis;157
13.4.1.3;LC-MS/MS;157
13.4.2;Identification;158
13.4.3;Discussion;158
13.4.3.1;Home processing;163
13.4.4;Other studies;164
13.5;Anthocyanins;165
13.5.1;Chemistry;165
13.5.2;Plant physiology;167
13.5.3;Genetic manipulation;167
13.5.4;Analytical aspects;168
13.5.5;Potential health benefits;169
13.6;Conclusions;169
13.7;References;170
14;Chapter 7 -Thermal Processing and Quality Optimization;178
14.1;Introduction;178
14.2;Product vs. quality;181
14.2.1;Composition;181
14.2.2;Varietal suitability for processing;184
14.2.3;Agro-technical practices and conditions;184
14.2.4;Technological factors;185
14.2.4.1;Maturity monitoring and storage temperature;186
14.2.4.2;Determination of early storage condition;186
14.2.4.3;Storage maintenance;187
14.2.4.4;Low-temperature stress;187
14.2.4.5;Inadequate air;188
14.2.4.6;Senescent sweetening;188
14.2.5;Quality assessments of raw and processed potatoes;188
14.3;Processing vs. quality;191
14.3.1;Main preparatory procedures;192
14.3.1.1;Washing and peeling;192
14.3.1.2;Cutting;193
14.3.2;Thermal treatments effects;194
14.3.2.1;Blanching and pre-frying;197
14.3.2.2;Stepwise blanching;200
14.3.2.3;Freezing, freezing/thawing cycles and thawing/cooking;202
14.3.2.4;Storage and temperature oscillation;211
14.4;Softening kinetics;213
14.5;Texture optimization;218
14.5.1;Frozen potatoes;219
14.5.2;Frozen mashed potatoes;224
14.6;Conclusions and Outlook for the Future;225
14.7;References;227
14.8;Further reading;234
15;Chapter 8 -Advanced Analytical Techniques to Evaluate the Quality of Potato and Potato Starch;236
15.1;Introduction;236
15.2;Potato Analysis and Quality Evaluation;237
15.2.1;Dry matter and specific gravity;237
15.3;Chemical Composition;238
15.3.1;Sugars;238
15.3.2;Total starch content;239
15.3.2.1;Fresh tuber;239
15.3.2.2;Potato dry matter;239
15.3.3;Dietary fiber content;240
15.3.4;Protein content;241
15.3.5;Amino acid content;241
15.3.6;Lipid content;241
15.4;Quality Evaluation;242
15.4.1;Texture;242
15.4.2;Sensory;243
15.4.3;Color;243
15.4.4;Glycemic index;244
15.5;Potato Starch Analysis;244
15.5.1;Isolation;244
15.5.2;Chemical composition and molecular structure;245
15.5.3;Amylose;245
15.5.4;Amylopectin;246
15.5.5;Separation of amylose and amylopectin;247
15.5.6;Phosphorus and phosphate esters;248
15.5.7;Granular structure;249
15.5.8;Microscopy;249
15.5.9;Crystalline structure;251
15.5.10;X-ray analysis;251
15.5.11;Nuclear magnetic resonance (NMR);252
15.5.12;Infrared spectroscopy;253
15.5.13;Fine structure of amylopectin;253
15.5.14;Size exclusion chromatography;254
15.5.15;Anion exchange chromatography;254
15.6;Starch Functionality;254
15.6.1;Swelling;254
15.6.2;Amylose leaching;255
15.6.3;Gelatinization;255
15.6.4;Retrogradation;257
15.6.5;Starch rheology;258
15.7;Final Remarks;259
15.8;References;260
15.9;Further reading;263
16;Chapter 9 -Textural and Rheological Characteristics of Raw and Cooked Potatoes;264
16.1;Introduction;264
16.2;Cooking and Sensory Characteristics;265
16.3;Textural Characteristics;266
16.3.1;Stress relaxation model;273
16.4;Rheological and Thermal Characteristics;276
16.4.1;Dynamic mechanical analysis;276
16.4.2;Dynamic rheological analysis;277
16.4.3;Differential scanning calorimetry (DSC) of potatoes;282
16.4.4;Kinetics of firmness changes in potato;282
16.5;Conclusions;284
16.6;References;284
17;Chapter 10 -Potato Starch and its Modification;288
17.1;Introduction;288
17.2;Potato Starch vs. Cereal Starches;289
17.2.1;Morphology;289
17.2.2;Composition;291
17.2.3;Swelling power and solubility;294
17.2.4;Pasting/rheological properties;295
17.2.5;Gelatinization and retrogradation: thermal properties;297
17.3;Potato Starch Modification;300
17.3.1;Physical modification;300
17.3.1.1;Heat/moisture/pressure treatments;302
17.3.1.2;Pregelatinization;303
17.3.2;Conversion;303
17.3.2.1;Acid/enzymatic hydrolysis;303
17.3.2.2;Oxidation/bleaching;305
17.3.3;Derivatization;306
17.3.3.1;Common types of derivatization;306
17.3.3.2;Extent of derivatization;310
17.3.3.3;Morphological properties of derivatized potato starch;312
17.3.3.4;Physico-chemical properties of derivatized potato starch;317
17.3.3.5;Pasting/rheological properties of derivatized potato starch;319
17.3.3.6;Gelatinization and retrogradation (thermal properties) of derivatized potato starch;322
17.4;Nutritional and Toxicological Aspects;326
17.5;Conclusions;327
17.6;References;327
17.7;Further reading;332
18;Chapter 11 - Fried and Dehydrated Potato Products;334
18.1;Introduction;334
18.2;Fried Potato Products;335
18.2.1;Blanching;344
18.3;Conclusions;349
18.4;References;349
18.5;Further reading;352
19;Chapter 12 - Post-harvest Storage of Potatoes;354
19.1;Introduction;354
19.2;Maturity Stage of Tubers;354
19.3;Pre-harvest Factors Affecting Post-harvest Storage;355
19.3.1;Moisture stress;356
19.3.2;Nutrient status;356
19.4;Harvesting and Handling Factors Affecting Post-harvest Storage;357
19.5;Health of the Tuber (Incidence of Pests and Diseases);359
19.6;Biochemical Changes Influencing the Quality of Tubers During Storage;360
19.6.1;Respiration;360
19.6.2;Water loss;361
19.6.3;Sprouting;362
19.6.3.1;Non-chemical methods for sprout control;363
19.6.3.2;Chemical methods for sprout control;364
19.6.4;Incidence of pests and diseases;366
19.6.5;Temperature;367
19.6.6;Low-temperature sweetening;367
19.7;Storage Preparations and Conditions;368
19.7.1;Storage methods;368
19.7.1.1;Non-refrigerated storage;369
19.7.1.2;Refrigerated storage;369
19.7.1.3;Controlled atmosphere storage;370
19.7.1.4;Seed storage methods;370
19.8;Storage Process;372
19.8.1;Pre-harvest storage preparations;372
19.8.2;Filling the storage;373
19.8.3;Equalization and drying phase;373
19.8.4;Wound healing/curing;374
19.8.5;Preconditioning phase;374
19.8.6;Cooling;375
19.8.7;Holding period;375
19.8.8;Conditioning;375
19.9;Management of Storage Environment;376
19.10;Effect of post-harvest storage on processing and nutritional quality of potatoes;376
19.11;References;381
20;Chapter 13 -Nutritional Value of Potatoes: Digestibility, Glycemic Index, and Glycemic Impact;386
20.1;Introduction;386
20.2;Potato as a Nutrient Source;387
20.3;The Measurement and Meaning of Glycemic Index and Glycemic Impact;388
20.3.1;Clinical measures of glycemic potency;388
20.3.2;In vitro measures of glycemic potency;393
20.4;Differences between Potatoes in Glycemic Impact;393
20.5;Factors Determining the Glycemic Impact of Potatoes;395
20.5.1;Intrinsic factors;395
20.5.1.1;Starch structure: amylose/amylopectin ratio;395
20.5.1.2;Granule structure;396
20.5.1.3;Potato composition;397
20.5.1.4;Starch granule phosphate;398
20.5.1.5;Tissue structure;398
20.5.1.6;Agronomy/growth history;399
20.5.1.7;Maturity;399
20.5.1.8;Storage;400
20.5.1.9;Cultivar;400
20.5.2;Extrinsic factors: processing;401
20.5.2.1;Effects of cooking on potato digestibility;402
20.5.2.2;Effects of cooling after cooking;402
20.6;Effects of Food Combinations;405
20.7;Potato as an Ingredient;406
20.8;Conclusion;406
20.9;References;406
20.10;Further reading;409
21;Chapter 14 -Nutritional Value of Potatoes: Vitamin, Phytonutrient, and Mineral Content;410
21.1;Introduction;410
21.2;The Dietary Importance of Potatoes;411
21.3;Popular Diets and Potato Consumption;412
21.4;Tuber Composition;412
21.5;Vitamin C;413
21.6;Folate;414
21.6.1;Importance of potato folate in the diet;414
21.6.2;Folate concentrations in potato and other crops;415
21.6.3;Folate derivatives composition and glutamylation levels in potato tubers;417
21.6.4;Food matrix;417
21.6.5;Stabilizers;417
21.6.6;Effect of storage, processing, and cooking on folates;418
21.6.7;Strategies towards improving folate content and bioavailability in plant foods;418
21.7;Vitamin B6;419
21.8;Glycoalkaloids;420
21.8.1;Glycoalkaloid biosynthesis;420
21.8.2;Types of potato GAs;421
21.8.3;Toxic effects of GAs;422
21.8.4;Health-promoting effects of GAs;422
21.9;Potato Minerals;423
21.9.1;Potassium;424
21.9.2;Phosphorus;424
21.9.3;Calcium;425
21.9.4;Magnesium;425
21.9.5;Manganese;425
21.9.6;Iron;425
21.9.7;Zinc;426
21.9.8;Copper;426
21.10;Potato phenolics;426
21.10.1;Chlorogenic acid;428
21.11;Flavonols, anthocyanins, and kukoamines;430
21.12;Carotenoids;430
21.13;Conclusion;432
21.14;References;432
21.15;Further reading;439
22;Chapter 15 -Novel Applications and Non-Food Uses of Potato: Future Perspectives in Nanotechnology;440
22.1;Introduction;440
22.2;Biodegradable packaging;441
22.3;Fiber-Reinforced Biodegradable Composites for Constructive Parts in Aerospace, Automobiles, and Other Areas;449
22.4;Edible Films;449
22.5;Textiles and Paper;450
22.6;Starch Spherulites and Nanocrystals;452
22.7;Miscellaneous Uses;454
22.8;References;456
23;Chapter 16 -Novel Applications and Non-Food Uses of Potato: Potatoes in Biomedical/Pharmaceutical and Fermentation Applications;462
23.1;Introduction;462
23.2;Biomedical Applications;464
23.3;Pharmaceutical Applications;466
23.4;Fermentation Applications;469
23.5;Other Applications;472
23.5.1;Animal feed;472
23.5.2;Technical applications;472
23.5.3;Functional food;472
23.6;References;474
23.7;Further reading;478
24;Chapter 17 -Potatoes for Human Life Support in Space;480
24.1;Plants for Life Support in Space;480
24.2;Why the Potato?;481
24.3;Cultivars for Space;483
24.4;Horticultural Considerations;484
24.4.1;Cultivation techniques;484
24.4.2;Mineral nutrition;487
24.4.3;Propagation;487
24.5;Physiological Responses in Controlled Environments;488
24.5.1;Light;488
24.5.2;Temperature;489
24.5.3;Carbon dioxide;490
24.6;Further Testing for Space Environmental Physiology;492
24.7;Atmospheric Regeneration Rates from Potato Photosynthesis;494
24.8;Potatoes for Food in Space;498
24.9;Spaceflight Testing;501
24.10;Bioregenerative Systems for the Future in Space;502
24.11;Concluding Comments;504
24.12;References;505
24.13;Further reading;510
25;Index;512