Temperature stimulated changes in potato and bean sprouts

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41310%2F13%3A60080" target="_blank" >RIV/60460709:41310/13:60080 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Temperature stimulated changes in potato and bean sprouts
Original language description
The potato and bean sprouts were tested using dynamic mechanical analysis (DMA), in air with 90% humidity between 30 and 90°C. Temperature plots of storage (SM i.e. elastic) and loss (LM i.e. inelastic) moduli were obtained. The SM and LM values were thebasis for the calculation of the loss tangent (LT), the parameter expressing the ratio of inelastic to elastic parenchyma toughness. As expected, the tissue toughness decreased with increasing temperature. For both moduli, the characteristic temperaturearea with temperature slope minimum was observed ? it was termed the negative peak on the temperature slope plots or separation point. It was shown that the negative peak was related to an increase in the inelastic part of the tissue toughness. These changes were interpreted as a consequence of pore protein denaturation followed by changes of the internal stresses inside the parenchyma cells.
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2013
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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