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Impact of temperature and cellulase treatments on rheological behavior of potato tuber cell suspensions
Author(s) -
Shomer Ilan,
Rao M. A.,
Bourne Malcolm C.,
Levy David
Publication year - 1993
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740630211
Subject(s) - cellulase , rheology , food science , chemistry , enzyme , botany , biology , biochemistry , materials science , composite material
The rheological behavior of suspensions of potato tuber cells after gelatinization of starch and enzymatic degradation of cellulose was studied. Elevating temperatures from 20 to 70·C resulted in a respective increase in storage modulus ( G ′) and decrease in loss modulus ( G ″) and complex dynamic viscosity (η*). The gelatinized starch behaves as an inflationary agent affecting cell elasticity and friction. Degradation of the cell wall by cellulase reduced G ′, G ″, and η* at all oscillation frequencies. Enzymatic degradation of the cell wall exhibited apparent second‐order behavior in relation to G ′ and η*. Enzymatic removal of the cell wall resulted in the breakdown of the cell structure, dispersion of the intracellular starch, and liquefaction.