Isolated cassava cells: Comparison of structure and physicochemical properties with starch and whole flour.

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  • Additional Information
    • Source:
      Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 8307156 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1879-1344 (Electronic) Linking ISSN: 01448617 NLM ISO Abbreviation: Carbohydr Polym Subsets: MEDLINE
    • Publication Information:
      Publication: <1992-> : Barking : Elsevier Applied Science Publishers
      Original Publication: London [Eng.] : Applied Science Publishers, c1981-
    • Subject Terms:
      Manihot*/chemistry ; Starch*/chemistry ; Flour*/analysis ; Cell Wall*/chemistry; Viscosity ; Polygalacturonase/metabolism ; Polygalacturonase/chemistry ; Hydrolysis
    • Abstract:
      Individual cells are the smallest units of the plant tissue structure, and their structure and physicochemical properties are essential for whole food processing. In this study, cassava cells were isolated using acid-alkali, hydrothermal, and pectinase methods, and the differences in microstructure and physicochemical properties among the cells, starch, and whole flour were investigated. Cassava cells isolated using pectinase showed intact individual cells with a higher isolation rate and less damage to the cell wall structure and intracellular composition. The presence of cell walls in intact individual cells inhibited the swelling and leaching of starch, resulting in a lower peak viscosity and higher gelatinization temperature than those of starch. The intact cell structure and non-starch composition enhanced the shear resistance of the gels in the sample. Heat treatment led to the gelatinization of intracellular starch and increased the permeability of the cell wall, destroying the physical barrier function of the cell wall; however, the compact cell matrix and non-starch components can inhibit starch hydrolysis. This study suggests that cells isolated using pectinase can be used to investigate the effect of cell walls on the functional properties of intracellular starch in cassava. The isolated cells provide new insights into the cassava industry.
      Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
      (Copyright © 2024 Elsevier Ltd. All rights reserved.)
    • Contributed Indexing:
      Keywords: Cassava cell; Isolation method; Microstructure; Physicochemical properties
    • Accession Number:
      9005-25-8 (Starch)
      EC 3.2.1.15 (Polygalacturonase)
    • Publication Date:
      Date Created: 20240822 Date Completed: 20240822 Latest Revision: 20240822
    • Publication Date:
      20240823
    • Accession Number:
      10.1016/j.carbpol.2024.122467
    • Accession Number:
      39174128