Advances in Potato Chemistry and Technology (eBook)

Front Cover 1
Advances in Potato Chemistryand Technology 4
Copyright 5
Contents 6
Preface 8
Introduction 10
References 12
List of Contributors 14
Chapter 1 - Potato Origin and Production 16
Introduction 16
Potato Origin 19
Wild tuber-bearing Solanum species 19
Domestication 22
Cultivated potatoes in Latin America 24
Introduction to Europe 26
Transition to major food crop 28
Spread of potato from Europe to the rest of the world 28
Potato Production 29
Potato breeding 29
Seed production and certification 31
True potato seed 31
Potato growing and storage 32
Potato processing 33
Potato starch 35
Molecular farming 36
Future Trends 36
References 37
Chapter 2 -Breeding, Genetics, and Cultivar Development 42
Introduction 42
The Germplasm Resource 42
Reproductive Biology 45
Self incompatibility 45
Unilateral incompatibility 45
Male sterility 46
2n gametes 46
Endosperm Balance Number 47
Haploids 49
Germplasm Enhancement 51
Haploid-species hybrids 51
Sexual polyploidization 52
Polyploidization by somatic fusion 54
Genetics 55
Polyploid versus diploid genetics 55
Major genes for economically important traits 58
Cultivar Development 59
Choice of parents 59
Breeding strategies 60
Early generation selection 62
Marker-assisted selection 62
Traits of interest 63
Conclusions 66
References 66
Chapter 3 -Cell-wall Polysaccharides of Potatoes 78
Introduction 78
Overall Polysaccharide Composition of Potato Cell Walls 79
Individual Polysaccharides 79
Cellulose 79
Pectic polysaccharides (pectins) 80
Homogalacturonan (HG) 81
Rhamnogalacturonan I (RG-I) 82
Rhamnogalacturonan II (RG-II) 84
Xylogalacturonan (XGA) 85
Xyloglucans 85
Heteromannans 86
Heteroxylans 86
Genetic Manipulation of Cell-wall Polysaccharide Compositions 87
Molecular architecture of the cell walls 88
Cell-wall models 88
Immunolabeling studies of the location of polysaccharides 90
Effects of Heating on Cell-wall Polysaccharides 91
References 92
Further reading 96
Chapter 4 -Structure of Potato Starch 98
Introduction 98
Polysaccharide Components of Potato Starch 99
Starch Granules in Potato 104
Phosphorylated Potato Starch 106
Potato Starch Synthesis 108
Sugar activation and regulation of synthesis 108
Chain elongation 108
Branching and maturation de-branching 108
Starch phosphorylation 109
Conclusions 109
References 110
Chapter 5 -Potato Proteins, Lipids, and Minerals 114
Introduction 114
Proteins 115
The contribution of potato proteins to human diet 115
Overall protein composition - potato tuber proteome 115
Major proteins of potato tubers 117
Potential applications of potato proteins 118
Potato protein concentrates and isolates 118
Some suggested applications for protease inhibitors 120
Aspartic proteases 121
Potato protein hydrolysates 121
Safety aspects of potato proteins 122
Lipids 124
The contribution of potato lipids to human diet 124
The lipids in potato tubers 124
Simple lipids 124
Complex lipids 126
The effects of storage on potato tuber lipids 126
Lipids and potato flavor 127
Minerals 127
The contribution of potato minerals to human diets 127
The accumulation of mineral elements by potato tubers 128
Distribution of mineral elements within potato tubers 130
Varietal differences in tuber mineral composition 131
The effects of agronomy on tuber mineral composition 132
References 133
Chapter 6 -Analysis and Biological Activities of Potato Glycoalkaloids, Calystegine Alkaloids, Phenolic Compounds, and Anthocyanins 142
Introduction 142
Glycoalkaloids 142
Toxicity 144
Analysis 145
HPLC analysis 145
ELISA analysis 146
Biosensors 146
Methods 146
Extraction of glycoalkaloids from freeze-dried potatoes for HPLC 147
HPLC technique, NH2 column 147
HPLC technique, C18 column 149
Identification of glycoalkaloids 149
Results 149
Ratio of alpha-chaconine to alpha-solanine 151
Calystegine Alkaloids 151
Methods 152
Extraction and isolation of hydrophilic alkaloid fractions 152
Preparation of trimethylsilyl (TMS) ether derivatives 152
GC-MS analysis 152
Results 153
Phenolic Compounds 154
Analysis 155
Extraction of phenolic compounds from peels and flesh of potato tubers 156
HPLC analysis 157
LC-MS/MS 157
Identification 158
Discussion 158
Home processing 163
Other studies 164
Anthocyanins 165
Chemistry 165
Plant physiology 167
Genetic manipulation 167
Analytical aspects 168
Potential health benefits 169
Conclusions 169
References 170
Chapter 7 -Thermal Processing and Quality Optimization 178
Introduction 178
Product vs. quality 181
Composition 181
Varietal suitability for processing 184
Agro-technical practices and conditions 184
Technological factors 185
Maturity monitoring and storage temperature 186
Determination of early storage condition 186
Storage maintenance 187
Low-temperature stress 187
Inadequate air 188
Senescent sweetening 188
Quality assessments of raw and processed potatoes 188
Processing vs. quality 191
Main preparatory procedures 192
Washing and peeling 192
Cutting 193
Thermal treatments effects 194
Blanching and pre-frying 197
Stepwise blanching 200
Freezing, freezing/thawing cycles and thawing/cooking 202
Storage and temperature oscillation 211
Softening kinetics 213
Texture optimization 218
Frozen potatoes 219
Frozen mashed potatoes 224
Conclusions and Outlook for the Future 225
References 227
Further reading 234
Chapter 8 -Advanced Analytical Techniques to Evaluate the Quality of Potato and Potato Starch 236
Introduction 236
Potato Analysis and Quality Evaluation 237
Dry matter and specific gravity 237
Chemical Composition 238
Sugars 238
Total starch content 239
Fresh tuber 239
Potato dry matter 239
Dietary fiber content 240
Protein content 241
Amino acid content 241
Lipid content 241
Quality Evaluation 242
Texture 242
Sensory 243
Color 243
Glycemic index 244
Potato Starch Analysis 244
Isolation 244
Chemical composition and molecular structure 245
Amylose 245
Amylopectin 246
Separation of amylose and amylopectin 247
Phosphorus and phosphate esters 248
Granular structure 249
Microscopy 249
Crystalline structure 251
X-ray analysis 251
Nuclear magnetic resonance (NMR) 252
Infrared spectroscopy 253
Fine structure of amylopectin 253
Size exclusion chromatography 254
Anion exchange chromatography 254
Starch Functionality 254
Swelling 254
Amylose leaching 255
Gelatinization 255
Retrogradation 257
Starch rheology 258
Final Remarks 259
References 260
Further reading 263
Chapter 9 -Textural and Rheological Characteristics of Raw and Cooked Potatoes 264
Introduction 264
Cooking and Sensory Characteristics 265
Textural Characteristics 266
Stress relaxation model 273
Rheological and Thermal Characteristics 276
Dynamic mechanical analysis 276
Dynamic rheological analysis 277
Differential scanning calorimetry (DSC) of potatoes 282
Kinetics of firmness changes in potato 282
Conclusions 284
References 284
Chapter 10 -Potato Starch and its Modification 288
Introduction 288
Potato Starch vs. Cereal Starches 289
Morphology 289
Composition 291
Swelling power and solubility 294
Pasting/rheological properties 295
Gelatinization and retrogradation: thermal properties 297
Potato Starch Modification 300
Physical modification 300
Heat/moisture/pressure treatments 302
Pregelatinization 303
Conversion 303
Acid/enzymatic hydrolysis 303
Oxidation/bleaching 305
Derivatization 306
Common types of derivatization 306
Extent of derivatization 310
Morphological properties of derivatized potato starch 312
Physico-chemical properties of derivatized potato starch 317
Pasting/rheological properties of derivatized potato starch 319
Gelatinization and retrogradation (thermal properties) of derivatized potato starch 322
Nutritional and Toxicological Aspects 326
Conclusions 327
References 327
Further reading 332
Chapter 11 - Fried and Dehydrated Potato Products 334
Introduction 334
Fried Potato Products 335
Blanching 344
Conclusions 349
References 349
Further reading 352
Chapter 12 - Post-harvest Storage of Potatoes 354
Introduction 354
Maturity Stage of Tubers 354
Pre-harvest Factors Affecting Post-harvest Storage 355
Moisture stress 356
Nutrient status 356
Harvesting and Handling Factors Affecting Post-harvest Storage 357
Health of the Tuber (Incidence of Pests and Diseases) 359
Biochemical Changes Influencing the Quality of Tubers During Storage 360
Respiration 360
Water loss 361
Sprouting 362
Non-chemical methods for sprout control 363
Chemical methods for sprout control 364
Incidence of pests and diseases 366
Temperature 367
Low-temperature sweetening 367
Storage Preparations and Conditions 368
Storage methods 368
Non-refrigerated storage 369
Refrigerated storage 369
Controlled atmosphere storage 370
Seed storage methods 370
Storage Process 372
Pre-harvest storage preparations 372
Filling the storage 373
Equalization and drying phase 373
Wound healing/curing 374
Preconditioning phase 374
Cooling 375
Holding period 375
Conditioning 375
Management of Storage Environment 376
Effect of post-harvest storage on processing and nutritional quality of potatoes 376
References 381
Chapter 13 -Nutritional Value of Potatoes: Digestibility, Glycemic Index, and Glycemic Impact 386
Introduction 386
Potato as a Nutrient Source 387
The Measurement and Meaning of Glycemic Index and Glycemic Impact 388
Clinical measures of glycemic potency 388
In vitro measures of glycemic potency 393
Differences between Potatoes in Glycemic Impact 393
Factors Determining the Glycemic Impact of Potatoes 395
Intrinsic factors 395
Starch structure: amylose/amylopectin ratio 395
Granule structure 396
Potato composition 397
Starch granule phosphate 398
Tissue structure 398
Agronomy/growth history 399
Maturity 399
Storage 400
Cultivar 400
Extrinsic factors: processing 401
Effects of cooking on potato digestibility 402
Effects of cooling after cooking 402
Effects of Food Combinations 405
Potato as an Ingredient 406
Conclusion 406
References 406
Further reading 409
Chapter 14 -Nutritional Value of Potatoes: Vitamin, Phytonutrient, and Mineral Content 410
Introduction 410
The Dietary Importance of Potatoes 411
Popular Diets and Potato Consumption 412
Tuber Composition 412
Vitamin C 413
Folate 414
Importance of potato folate in the diet 414
Folate concentrations in potato and other crops 415
Folate derivatives composition and glutamylation levels in potato tubers 417
Food matrix 417
Stabilizers 417
Effect of storage, processing, and cooking on folates 418
Strategies towards improving folate content and bioavailability in plant foods 418
Vitamin B6 419
Glycoalkaloids 420
Glycoalkaloid biosynthesis 420
Types of potato GAs 421
Toxic effects of GAs 422
Health-promoting effects of GAs 422
Potato Minerals 423
Potassium 424
Phosphorus 424
Calcium 425
Magnesium 425
Manganese 425
Iron 425
Zinc 426
Copper 426
Potato phenolics 426
Chlorogenic acid 428
Flavonols, anthocyanins, and kukoamines 430
Carotenoids 430
Conclusion 432
References 432
Further reading 439
Chapter 15 -Novel Applications and Non-Food Uses of Potato: Future Perspectives in Nanotechnology 440
Introduction 440
Biodegradable packaging 441
Fiber-Reinforced Biodegradable Composites for Constructive Parts in Aerospace, Automobiles, and Other Areas 449
Edible Films 449
Textiles and Paper 450
Starch Spherulites and Nanocrystals 452
Miscellaneous Uses 454
References 456
Chapter 16 -Novel Applications and Non-Food Uses of Potato: Potatoes in Biomedical/Pharmaceutical and Fermentation Applications 462
Introduction 462
Biomedical Applications 464
Pharmaceutical Applications 466
Fermentation Applications 469
Other Applications 472
Animal feed 472
Technical applications 472
Functional food 472
References 474
Further reading 478
Chapter 17 -Potatoes for Human Life Support in Space 480
Plants for Life Support in Space 480
Why the Potato? 481
Cultivars for Space 483
Horticultural Considerations 484
Cultivation techniques 484
Mineral nutrition 487
Propagation 487
Physiological Responses in Controlled Environments 488
Light 488
Temperature 489
Carbon dioxide 490
Further Testing for Space Environmental Physiology 492
Atmospheric Regeneration Rates from Potato Photosynthesis 494
Potatoes for Food in Space 498
Spaceflight Testing 501
Bioregenerative Systems for the Future in Space 502
Concluding Comments 504
References 505
Further reading 510
Index 512