This study prepared the dehydrated sweet potato parenchyma cell (SPPC) by isolating intact, individual parenchyma cells (PC) from sweet potato (SP) flesh using pectinase, and compared its chemical compositions, solubility and swelling power, gelatinization, and pasting viscosity to sweet potato starch (SPST) and flour (SPFL). The highest yield of SPPC was achieved when frozen SP whole-tissues were treated with pectin lyase. The majority constituting SPPC was intact, individual PCs fully filled with SPST granules. SPPC possessed lower crude protein and ash contents than SPFL. SPPC revealed lower solubility and swelling power, higher gelatinization temperatures, and lower pasting viscosity than SPST, while it showed lower solubility, higher swelling power, lower gelatinization temperatures, and higher pasting viscosity than SPFL. Overall, SPPC characteristics may result from intact PC walls surrounding clusters of SPPC granules, and SPPC could be considered an alternative to SPFL and SPST for expanding industrial applications of SP.

中文翻译：

---

粉状甘薯单个薄壁组织细胞的分离和理化性质。


本研究通过使用果胶酶从甘薯（SP）果肉中分离完整的单个薄壁组织细胞（PC）来制备脱水甘薯薄壁细胞（SPPC），并比较其化学成分、溶解度和膨胀力、糊化度和糊化粘度与甜薯的比较。马铃薯淀粉 (SPST) 和面粉 (SPFL)。当冷冻 SP 全组织用果胶裂解酶处理时，SPPC 产量最高。大多数 SPPC 都是完整的，个别 PC 完全充满了 SPST 颗粒。 SPPC 的粗蛋白和灰分含量比 SPFL 低。 SPPC 比 SPST 具有更低的溶解度和溶胀力、更高的糊化温度和更低的糊化粘度，而与 SPFL 相比，它具有更低的溶解度、更高的溶胀力、更低的糊化温度和更高的糊化粘度。总体而言，SPPC 特性可能源于 SPPC 颗粒簇周围完整的 PC 壁，并且 SPPC 可以被视为 SPFL 和 SPST 的替代品，以扩大 SP 的工业应用。