Texture of cooked potato: III.—Intercellular adhesion of chemically treated tuber sections

Abstract

Abstract It was found, using chelating agents and protein denaturants to reduce intercellular adhesion of raw tuber sections, that protein and heavy metals are not important to the integrity of the intercellular cement of mature tubers of the variety Majestic. Using similar techniques, interactions, which might occur during cooking between the intercellular cement and other tuber constituents, were investigated. It was concluded that in addition to calcium and magnesium, other multivalent actions, and also the amylose fraction of starch, might be important in influencing intercellular adhesion in the cooked potato.