Advances in Potato Chemistry and Technology

Cover Page
......Page 1
Copyright Page
......Page 2
Preface
......Page 3
Introduction
......Page 5
List of Contributors......Page 9
Introduction......Page 11
Wild tuber-bearing Solanum species......Page 14
Domestication......Page 17
Cultivated potatoes in Latin America......Page 19
Introduction to Europe......Page 21
Spread of potato from Europe to the rest of the world......Page 23
Potato breeding......Page 24
True potato seed......Page 26
Potato growing and storage......Page 27
Potato processing......Page 28
Potato starch......Page 30
Future Trends......Page 31
References......Page 32
The Germplasm Resource......Page 37
Unilateral incompatibility......Page 40
2n gametes......Page 41
Endosperm Balance Number......Page 42
Haploids......Page 44
Haploid-species hybrids......Page 46
Sexual polyploidization......Page 47
Polyploidization by somatic fusion......Page 49
Polyploid versus diploid genetics......Page 50
Major genes for economically important traits......Page 53
Choice of parents......Page 54
Breeding strategies......Page 55
Marker-assisted selection......Page 57
Traits of interest......Page 58
References......Page 61
Introduction......Page 73
Cellulose......Page 74
Pectic polysaccharides (pectins)......Page 75
Homogalacturonan (HG)......Page 76
Rhamnogalacturonan I (RG-I)......Page 77
Rhamnogalacturonan II (RG-II)......Page 79
Xyloglucans......Page 80
Heteroxylans......Page 81
Genetic Manipulation of Cell-wall Polysaccharide Compositions......Page 82
Cell-wall models......Page 83
Immunolabeling studies of the location of polysaccharides......Page 85
Effects of Heating on Cell-wall Polysaccharides......Page 86
References......Page 87
Further reading......Page 91
Introduction......Page 92
Polysaccharide Components of Potato Starch......Page 93
Starch Granules in Potato......Page 98
Phosphorylated Potato Starch......Page 100
Branching and maturation de-branching......Page 102
Conclusions......Page 103
References......Page 104
Introduction......Page 108
Overall protein composition - potato tuber proteome......Page 109
Major proteins of potato tubers......Page 111
Potato protein concentrates and isolates......Page 112
Some suggested applications for protease inhibitors......Page 114
Potato protein hydrolysates......Page 115
Safety aspects of potato proteins......Page 116
Simple lipids......Page 118
The effects of storage on potato tuber lipids......Page 120
The contribution of potato minerals to human diets......Page 121
The accumulation of mineral elements by potato tubers......Page 122
Distribution of mineral elements within potato tubers......Page 124
Varietal differences in tuber mineral composition......Page 125
The effects of agronomy on tuber mineral composition......Page 126
References......Page 127
Glycoalkaloids......Page 135
Toxicity......Page 137
HPLC analysis......Page 138
Methods......Page 139
HPLC technique, NH2 column......Page 140
Results......Page 142
Calystegine Alkaloids......Page 144
GC-MS analysis......Page 145
Results......Page 146
Phenolic Compounds......Page 147
Analysis......Page 148
Extraction of phenolic compounds from peels and flesh of potato tubers......Page 149
LC-MS/MS......Page 150
Discussion......Page 151
Home processing......Page 156
Other studies......Page 157
Chemistry......Page 158
Genetic manipulation......Page 160
Analytical aspects......Page 161
Conclusions......Page 162
References......Page 163
Introduction......Page 170
Composition......Page 173
Agro-technical practices and conditions......Page 176
Technological factors......Page 177
Determination of early storage condition......Page 178
Low-temperature stress......Page 179
Quality assessments of raw and processed potatoes......Page 180
Processing vs. quality......Page 183
Washing and peeling......Page 184
Cutting......Page 185
Thermal treatments effects......Page 186
Blanching and pre-frying......Page 189
Stepwise blanching......Page 192
Freezing, freezing/thawing cycles and thawing/cooking......Page 194
Storage and temperature oscillation......Page 203
Softening kinetics......Page 205
Texture optimization......Page 210
Frozen potatoes......Page 211
Frozen mashed potatoes......Page 216
Conclusions and Outlook for the Future......Page 217
References......Page 219
Further reading......Page 226
Introduction......Page 227
Dry matter and specific gravity......Page 228
Sugars......Page 229
Potato dry matter......Page 230
Dietary fiber content......Page 231
Lipid content......Page 232
Texture......Page 233
Color......Page 234
Isolation......Page 235
Amylose......Page 236
Amylopectin......Page 237
Separation of amylose and amylopectin......Page 238
Phosphorus and phosphate esters......Page 239
Microscopy......Page 240
X-ray analysis......Page 242
Nuclear magnetic resonance (NMR)......Page 243
Fine structure of amylopectin......Page 244
Swelling......Page 245
Gelatinization......Page 246
Retrogradation......Page 248
Starch rheology......Page 249
Final Remarks......Page 250
References......Page 251
Further reading......Page 254
Introduction......Page 255
Cooking and Sensory Characteristics......Page 256
Textural Characteristics......Page 257
Stress relaxation model......Page 264
Dynamic mechanical analysis......Page 267
Dynamic rheological analysis......Page 268
Kinetics of firmness changes in potato......Page 273
References......Page 275
Introduction......Page 278
Morphology......Page 279
Composition......Page 281
Swelling power and solubility......Page 284
Pasting/rheological properties......Page 285
Gelatinization and retrogradation: thermal properties......Page 287
Physical modification......Page 290
Heat/moisture/pressure treatments......Page 292
Acid/enzymatic hydrolysis......Page 293
Oxidation/bleaching......Page 295
Common types of derivatization......Page 296
Extent of derivatization......Page 300
Morphological properties of derivatized potato starch......Page 302
Physico-chemical properties of derivatized potato starch......Page 307
Pasting/rheological properties of derivatized potato starch......Page 309
Gelatinization and retrogradation (thermal properties) of derivatized potato starch......Page 312
Nutritional and Toxicological Aspects......Page 316
References......Page 317
Further reading......Page 322
Introduction......Page 324
Fried Potato Products......Page 325
Blanching......Page 334
References......Page 339
Further reading......Page 342
Maturity Stage of Tubers......Page 343
Pre-harvest Factors Affecting Post-harvest Storage......Page 344
Nutrient status......Page 345
Harvesting and Handling Factors Affecting Post-harvest Storage......Page 346
Health of the Tuber (Incidence of Pests and Diseases)......Page 348
Respiration......Page 349
Water loss......Page 350
Sprouting......Page 351
Non-chemical methods for sprout control......Page 352
Chemical methods for sprout control......Page 353
Incidence of pests and diseases......Page 355
Low-temperature sweetening......Page 356
Storage methods......Page 357
Refrigerated storage......Page 358
Seed storage methods......Page 359
Pre-harvest storage preparations......Page 361
Equalization and drying phase......Page 362
Preconditioning phase......Page 363
Conditioning......Page 364
Effect of post-harvest storage on processing and nutritional quality of potatoes......Page 365
References......Page 370
Introduction......Page 375
Potato as a Nutrient Source......Page 376
Clinical measures of glycemic potency......Page 377
Differences between Potatoes in Glycemic Impact......Page 382
Starch structure: amylose/amylopectin ratio......Page 384
Granule structure......Page 385
Potato composition......Page 386
Tissue structure......Page 387
Maturity......Page 388
Cultivar......Page 389
Extrinsic factors: processing......Page 390
Effects of cooling after cooking......Page 391
Effects of Food Combinations......Page 394
References......Page 395
Further reading......Page 398
Introduction......Page 399
The Dietary Importance of Potatoes......Page 400
Tuber Composition......Page 401
Vitamin C......Page 402
Importance of potato folate in the diet......Page 403
Folate concentrations in potato and other crops......Page 404
Stabilizers......Page 406
Strategies towards improving folate content and bioavailability in plant foods......Page 407
Vitamin B6......Page 408
Glycoalkaloid biosynthesis......Page 409
Types of potato GAs......Page 410
Health-promoting effects of GAs......Page 411
Potato Minerals......Page 412
Phosphorus......Page 413
Iron......Page 414
Potato phenolics......Page 415
Chlorogenic acid......Page 417
Carotenoids......Page 419
References......Page 421
Further reading......Page 428
Introduction......Page 429
Biodegradable packaging......Page 430
Edible Films......Page 438
Textiles and Paper......Page 439
Starch Spherulites and Nanocrystals......Page 441
Miscellaneous Uses......Page 443
References......Page 445
Introduction......Page 450
Biomedical Applications......Page 452
Pharmaceutical Applications......Page 454
Fermentation Applications......Page 457
Functional food......Page 460
References......Page 462
Further reading......Page 466
Plants for Life Support in Space......Page 467
Why the Potato?......Page 468
Cultivars for Space......Page 470
Cultivation techniques......Page 471
Propagation......Page 474
Light......Page 475
Temperature......Page 476
Carbon dioxide......Page 477
Further Testing for Space Environmental Physiology......Page 479
Atmospheric Regeneration Rates from Potato Photosynthesis......Page 481
Potatoes for Food in Space......Page 485
Spaceflight Testing......Page 488
Bioregenerative Systems for the Future in Space......Page 489
Concluding Comments......Page 491
References......Page 492
Further reading......Page 497
Index
......Page 498