Physicochemical and Structural Properties of Starch Isolated from Different Cultivars of Potato

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Abstract

Potato cultivars originating from the Andes region of South America, France, Japan and North America are becoming increasingly popular with consumers in Japan. The objective of this study was to investigate the physicochemical and structural properties of the starches isolated from twelve potato cultivars from various regions of the world. In addition, the correlation among the starch properties was examined in order to gain a better understanding of this research. The average granule size ranged from 30.7 to 39.3 μm, and was negatively correlated with the peak gelatinization temperature by DSC and the pasting temperature by RVA. The phosphorus content ranged from 614 μg/g starch (dry weight) to 833 μg/g starch (dry weight), and the phosphorus content in four starch samples originating from France was lower than in all of the other samples. The swelling power (70°C) was negatively correlated with the pasting temperature by RVA and apparent amylose content, and positively correlated with the breakdown by RVA. The solubility (70°C) was negatively correlated with the peak viscosity and the breakdown by RVA. The digestibility after 24 h exposure to pancreatin was negatively correlated with the gelatinization temperature (the peak gelatinization temperature by DSC and pasting temperature by RVA), and positively correlated with the swelling power (70°C). It was observed many digested starch granules with rough surfaces and fine wrinkles by FE-SEM. The endo-corrosion on the surface of the starch sunk into the granules and made up of layered structures.

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