Potato tuber pectin structure is influenced by pectin methyl esterase activity and impacts on cooked potato texture
Although cooked potato tuber texture is an important trait that influences consumer preference, a detailed understanding of tuber textural properties at the molecular level is lacking. Previous work has identified tuber pectin methyl esterase activity (PME) as a potential factor impacting on textura...
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Bibliographische Detailangaben
| Veröffentlicht in: | Journal of experimental botany. - 1985. - 62(2011), 1 vom: 15. Jan., Seite 371-81
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| 1. Verfasser: |
Ross, Heather A
(VerfasserIn) |
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| Weitere Verfasser: |
Wright, Kathryn M,
McDougall, Gordon J,
Roberts, Alison G,
Chapman, Sean N,
Morris, Wayne L,
Hancock, Robert D,
Stewart, Derek,
Tucker, Gregory A,
James, Euan K,
Taylor, Mark A |
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| Format: | Online-Aufsatz
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| Sprache: | English |
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| Veröffentlicht: |
2011
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| Zugriff auf das übergeordnete Werk: | Journal of experimental botany
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| Schlagworte: | Journal Article
Research Support, Non-U.S. Gov't
Plant Proteins
Pectins
89NA02M4RX
Carboxylic Ester Hydrolases
EC 3.1.1.-
pectinesterase
EC 3.1.1.11 |
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