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Isolation and physicochemical property of individual parenchyma cells from mealy sweet potato

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Abstract

This study prepared the dehydrated sweet potato parenchyma cell (SPPC) by isolating intact, individual parenchyma cells (PC) from sweet potato (SP) flesh using pectinase, and compared its chemical compositions, solubility and swelling power, gelatinization, and pasting viscosity to sweet potato starch (SPST) and flour (SPFL). The highest yield of SPPC was achieved when frozen SP whole-tissues were treated with pectin lyase. The majority constituting SPPC was intact, individual PCs fully filled with SPST granules. SPPC possessed lower crude protein and ash contents than SPFL. SPPC revealed lower solubility and swelling power, higher gelatinization temperatures, and lower pasting viscosity than SPST, while it showed lower solubility, higher swelling power, lower gelatinization temperatures, and higher pasting viscosity than SPFL. Overall, SPPC characteristics may result from intact PC walls surrounding clusters of SPPC granules, and SPPC could be considered an alternative to SPFL and SPST for expanding industrial applications of SP.

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Acknowledgements

This work was supported by Kyonggi University Research Grant 2017.

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Authors and Affiliations

  1. Department of Food Science and Biotechnology, Graduate School, Kyonggi University, 154-42 Gwanggyosan-ro, Yeongtong-gu, Suwon, Gyeonggi, 16227, Republic of Korea

    Hyeonjeong Lee & Hyun-Seok Kim

  2. Major of Food Science and Biotechnology, Division of Bio-convergence, Kyonggi University, 154-42 Gwanggyosan-ro, Yeongtong-gu, Suwon, Gyeonggi, 16227, Republic of Korea

    Hyun-Seok Kim

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  1. Hyeonjeong Lee
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  2. Hyun-Seok Kim
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Lee, H., Kim, HS. Isolation and physicochemical property of individual parenchyma cells from mealy sweet potato. Food Sci Biotechnol 29, 521–529 (2020). https://doi.org/10.1007/s10068-019-00692-8

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  • DOI: https://doi.org/10.1007/s10068-019-00692-8

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