uronic acid/práta

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Pectic methyl and nonmethyl esters in potato cell walls.

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Logáil Isteach / Cláraigh

Because pectins are released from potatoes and other plants under conditions that cleave ester linkages, it has been suggested that there are other galaturonoyl ester cross-links between pectin chains in addition to the known non-cross-linking methyl esters. A microscale titration method and a

Effects of sulphur, nitrogen, phosphorus, potassium, and water stress on dietary fibre fractions, starch, amino acids and on the biological value of potato protein.

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Logáil Isteach / Cláraigh

In pot experiments with greatly differing rates of N, P, K, and S, and 3 levels of water, dry matter (DM) yields of tubers varied from 28 to 454 g/pot. Especially P-, K- and S-deficiency reduced the starch content of boiled potatoes, from P from 74 to 59% in DM. S-deficiency increased soluble,

Composition and physicochemical properties of dietary fiber extracted from residues of 10 varieties of sweet potato by a sieving method.

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Logáil Isteach / Cláraigh

Dietary fiber (DF) was extracted from sweet potato residues after starch isolation of 10 varieties using a sieving method. The proximate composition of sweet potato residues, chemical composition, monosaccharide composition, and physicochemical properties of DF were investigated. The average yield

Structural, physicochemical, and emulsifying properties of sweet potato pectin treated by high hydrostatic pressure and/or pectinase: A comparative study

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Logáil Isteach / Cláraigh

Background: Sweet potato (Ipomoea batatas. L) is the sixth most important food crop in the world, and China is the largest producer. Large amounts of sweet potato residues during the starch extraction are generated, leading to environmental pollution and resources

Total dietary fiber determined as neutral sugar residues, uronic acid residues, and Klason lignin (the Uppsala method): collaborative study.

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Logáil Isteach / Cláraigh

A joint AOAC/American Association of Cereal Chemists (AACC) collaborative study was conducted to determine by the Uppsala method the dietary fiber content and its composition in various foods. The method includes preparation of a residue by treatment with thermostable alpha-amylase and

Gastro protective and H(+), K(+)-ATPase/H. pylori inhibitory properties of pectic polysaccharides from potato.

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Logáil Isteach / Cláraigh

Polysaccharide is one among the important classes of biological polymers that is reported to exhibit disease preventive properties. The present study describes the isolation of galactans and confirmation of the same by sugar analysis and determination of anti-ulcer effect of Potato Galactan

Structural features and water holding capacities of pressed potato fibre polysaccharides.

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Logáil Isteach / Cláraigh

Pressed potato fibre (PPF) has a high water holding capacity (WHC) affecting its processing as an animal feed. The aim of this study was to characterize cell wall polysaccharides (CWPs) in PPF and investigate their WHC. This was done via sequential extractions. Half of all CWPs were recovered in the

Rhamnogalacturonan I in Solanum tuberosum tubers contains complex arabinogalactan structures.

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Logáil Isteach / Cláraigh

A rhamnogalacturonan I polysaccharide was isolated from potato (Solanum tuberosum cv. Posmo) tuber cell walls and characterised by enzymatic digestion with an endo-beta-1 --> 4-galactanase and an endo-alpha-1 --> 5-arabinanase, individually or in combination. The reaction products were separated

Characterization, antioxidant and antitumor activities of polysaccharides from purple sweet potato.

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Logáil Isteach / Cláraigh

Three polysaccharides, PSPP1-1, PSPP2-1 and PSPP3-1, were isolated from purple sweet potato. The three polysaccharides belonged to β-type polysaccharides and contained low proportions of proteins and uronic acids. PSPP1-1 and PSPP3-1 with molecular weights of 33.3 and 75.3 kDa, respectively, were

Synthesis of Furandicarboxylic Acid Esters From Nonfood Feedstocks Without Concomitant Levulinic Acid Formation.

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Logáil Isteach / Cláraigh

5-Hydroxymethylfurfural (HMF) is a versatile intermediate in biomass conversion pathways. However, the notoriously unstable nature of HMF imposes challenges to design selective routes to chemicals such as furan-2,5-dicarboxylic acid (FDCA). Here, a new strategy for obtaining furans is presented,

Nutritional Profile and Carbohydrate Characterization of Spray-Dried Lentil, Pea and Chickpea Ingredients.

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Logáil Isteach / Cláraigh

Although many consumers know that pulses are nutritious, long preparation times are frequently a barrier to consumption of lentils, dried peas and chickpeas. Therefore, a product has been developed which can be used as an ingredient in a wide variety of dishes without presoaking or precooking. Dried

Chemical Characterization and Water Holding Capacity of Fibre-rich Feedstuffs Used for Pigs in Vietnam.

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Logáil Isteach / Cláraigh

During two years, four samples per year were collected in Vietnam from rice bran, cassava residue, brewer's grain, tofu residue, soybean meal, coconut cake, sweet potato vines and water spinach for chemical analysis and assessment of water holding capacity (WHC). The selected feedstuffs represent

An alpha-glucan elicitor from the cell wall of a biocontrol binucleate Rhizoctonia isolate.

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Logáil Isteach / Cláraigh

Binucleate Rhizoctonia (BNR) isolate (232-C6) is an effective biocontrol agent for protection of potato from Rhizoctonia canker, a disease caused by Rhizoctonia solani. Production of hydrolytic enzymes is one of the best known inducible defense responses following microbial infection. We isolated

Esterified phenolics of the cell walls of chufa (Cyperus esculentusL. ) tubers and their role in texture.

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Logáil Isteach / Cláraigh

Chufas (Cyperus esculentus) are edible tubers that, like Chinese waterchestnut (CWC), are very crisp when raw and do not soften when cooked. The present study compares the mechanical properties of chufas with those of potato and CWC in relation to the carbohydrate and phenolic compositions of the

Evaluation of structural, functional, and anti-oxidant potential of differentially extracted polysaccharides from potatoes peels.

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Logáil Isteach / Cláraigh

Potato peel was used for the extraction of three types of polysaccharides (PW, PAL, and PAC) using water, alkaline, and acid treatments, respectively. The structure of the PP polysaccharides was examined by means of Fourier transform infrared spectroscopy (FT-IR) analysis and Gas chromatography-mass

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