BACKGROUND: The aim of this work was to study the influence of steam cooking on @entity62118 ( @entity62118 ) and endogenous a- and b-amylase activities in different tissues (cortex and pith) of raw and heat-treated @entity415 cv. Agria. Three different cooking temperatures were chosen (55, 70 and 85   C). For each cooking trial, time-temperature profiles were recorded and the degree of cooking was expressed in terms of cooking factor. RESULTS: Steam cooking contributed to significantly activate @entity62118 at 55   C and to reduce its activity at the final processing temperature (85   C), with the highest amount in the cortex (0.3745    0.0007   mol @entity17130 (GA) g(-1) fresh weight (FW) min(-1) ) compared with the pith (0.2617    0.0012   mol GA g(-1) FW min(-1) ). The presence of heat-labile and heat-stable isoforms of @entity62118 in the considered @entity415 tissues was also assumed. Heat treatment by steam resulted in a significant decrease in endogenous a- and b-amylase activities in both tissues compared with the raw @entity415 , though without complete deactivation. Starch-degrading enzymes were also found to be differently distributed in the raw tuber. CONCLUSION: Steam cooking affected in different ways the assessed residual enzymatic activity in the considered tissues of @entity415 cv. Agria. Further research is needed to confirm the results obtained.

Effect of steam cooking on the residual enzymatic activity of XXXX cv. Agria.

@entity415 :: ('4113', 'Species') :: ['potato', 'potatoes'] @entity17130 :: ('MESH:C007819', 'Chemical') :: ['galacturonic acid'] @entity62118 :: ('102577480', 'Gene') :: ['pectin methylesterase', 'PME']
@entity415 :: (4113,Species) :: ['potatoes']
