Abstract
The cause for differences in the specific gravity of potatoes was examined. Thereupon potatoes with different specific gravity, properties of pectin was compared which was the cell binding material. As a result, the total pectin volume of the high specific gravity sample was 1.4 times of 1200 mg/100g in comparison with the low specific gravity sample. Insoluble pectin fraction of the low specific gravity sample showed high composition in comparison with its high specific gravity sample. Endothermic peaks were detected at 61°C and 85°C with both samples as a result of the thermal analysis of insoluble pectin fraction. However, the endothermic capacity of the low specific gravity sample was about 1.4 times in comarison with the high specific gravity sample. Ca and Mg content in AIS of the low specific gravity sample were about 6 times with Ca, about 1.6 times with Mg in comparison with the high specific gravity sample. The Potatoes were softened with EDTA and hardened with Ca, Mg. Water solubilization rate of the pectic substance of potatoes increased with EDTA and decreased with Ca, Mg.
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Claims 12
Claim · model-written summary
High specific gravity potatoes had 1.4 times the total pectin of low specific gravity samples.
- Taxon
- potatoes
Solanum tuberosumt0 - Outcome
- total pectin volumee0
- Direction
- 1.4 timese0
- Value
- 1200 mg/100ge0
- Comparator
- low specific gravity samplee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the total pectin volume of the high specific gravity sample was 1.4 times of 1200 mg/100g in comparison with the low specific gravity sample”
t0“specific gravity of potatoes”
Claim · model-written summary
The insoluble pectin fraction was higher in low specific gravity samples.
- Taxon
- potatoesSolanum tuberosumt0
- Outcome
- Insoluble pectin fractione0
- Direction
- highe0
- Comparator
- high specific gravity samplee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Insoluble pectin fraction of the low specific gravity sample showed high composition in comparison with its high specific gravity sample”
t0“specific gravity of potatoes”
Claim · model-written summary
Both insoluble pectin fractions showed thermal endothermic peaks at 61°C and 85°C.
- Taxon
- potatoesSolanum tuberosumt0
- Outcome
- Endothermic peakse0
- Value
- 61°C and 85°Ce0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Endothermic peaks were detected at 61°C and 85°C with both samples as a result of the thermal analysis of insoluble pectin fraction”
t0“specific gravity of potatoes”
Claim · model-written summary
Low specific gravity samples had about 1.4 times the endothermic capacity of high specific gravity samples.
- Taxon
- potatoesSolanum tuberosumt0
- Outcome
- endothermic capacitye0
- Direction
- 1.4 timese0
- Comparator
- high specific gravity samplee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the endothermic capacity of the low specific gravity sample was about 1.4 times in comarison with the high specific gravity sample”
t0“specific gravity of potatoes”
Claim · model-written summary
AIS calcium content was about six times higher in low specific gravity potatoes.
- Taxon
- potatoesSolanum tuberosumt0
- Outcome
- Ca and Mg content in AISe0
- Direction
- about 6 timese0
- Comparator
- high specific gravity samplee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Ca and Mg content in AIS of the low specific gravity sample were about 6 times with Ca, about 1.6 times with Mg in comparison with the high specific gravity sample”
t0“specific gravity of potatoes”
Claim · model-written summary
AIS magnesium content was about 1.6 times higher in low specific gravity potatoes.
- Taxon
- potatoesSolanum tuberosumt0
- Outcome
- Ca and Mg content in AISe0
- Direction
- about 1.6 timese0
- Comparator
- high specific gravity samplee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Ca and Mg content in AIS of the low specific gravity sample were about 6 times with Ca, about 1.6 times with Mg in comparison with the high specific gravity sample”
t0“specific gravity of potatoes”
Claim · model-written summary
EDTA softened potatoes.
- Taxon
- PotatoesSolanum tuberosume0
- Treatment
- EDTAe0
- Outcome
- softenede0
- Direction
- softenede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The Potatoes were softened with EDTA”
Claim · model-written summary
Calcium hardened potatoes.
- Taxon
- PotatoesSolanum tuberosume0
- Treatment
- Cae0
- Outcome
- hardenede0
- Direction
- hardenede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The Potatoes were softened with EDTA and hardened with Ca, Mg”
Claim · model-written summary
Magnesium hardened potatoes.
- Taxon
- PotatoesSolanum tuberosume0
- Treatment
- Mge0
- Outcome
- hardenede0
- Direction
- hardenede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The Potatoes were softened with EDTA and hardened with Ca, Mg”
Claim · model-written summary
EDTA increased pectic substance water solubilization in potatoes.
- Taxon
- potatoesSolanum tuberosume0
- Treatment
- EDTAe0
- Outcome
- Water solubilization rate of the pectic substancee0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Water solubilization rate of the pectic substance of potatoes increased with EDTA”
Claim · model-written summary
Calcium decreased pectic substance water solubilization in potatoes.
- Taxon
- potatoesSolanum tuberosume0
- Treatment
- Cae0
- Outcome
- Water solubilization rate of the pectic substancee0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Water solubilization rate of the pectic substance of potatoes increased with EDTA and decreased with Ca, Mg”
Claim · model-written summary
Magnesium decreased pectic substance water solubilization in potatoes.
- Taxon
- potatoesSolanum tuberosume0
- Treatment
- Mge0
- Outcome
- Water solubilization rate of the pectic substancee0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Water solubilization rate of the pectic substance of potatoes increased with EDTA and decreased with Ca, Mg”