Comparison of physicochemical properties of starches and parenchyma cells isolated from potatoes cultivated in Korea

Abstract

Potato starches (ST) and parenchyma cells (PC)were isolated from Atlantic and Superior potatoes cultivated in Korea, and their morphology, chemical composition, crystal packing arrangement, solubility, swelling power, gelatinization, pasting viscosity, and in vitro digestibility were investigated. PC was tightly wrapped around different numbers of ST granules and, in the dehydrated state, formed multi-PC aggregates that dispersed in an aqueous medium into individual PC. Relative to ST, solubilities (determined by soluble solid contents) were higher for PC, while the opposite trends in starch leachate contents were observed. PC exhibited lower swelling powers, higher gelatinization temperatures, and lower pasting viscosities. Uncooked PC exhibited more resistance to amylolytic enzyme attack, while cooked PC was rapidly hydrolyzed. Due to the presence of intact PC walls, dehydrated PC showed different physicochemical properties, compared to ST granules.

Effect of blanching on physicochemical characteristics of potato flour

“…Values found for ash contents are related to mineral content in potato flour, considering that the main minerals found were potassium, phosphorus, calcium, iron and magnesium (Shin et al, 2015). UB and BC potato flours studied in this experiment had not presented significant differences for mineral content (p= 0.065), showing 6.95 and 6.91%, respectively.…”

Effects of microwave-discharged cold plasma on synthesis and characteristics of citrate derivatives of corn starch granules

“…XRD patterns of starch samples were investigated with an X-ray diffractometer (D8 Advance; Bruker AXS GmbH, Karlsruhe, Germany), following the method of Shin et al [26]. The relative crystallinity (RC) was calculated as the percent ratio of the difference in the diffractogram area between granular and amorphous starches to the diffractogram area of granular starches [27].…”

“…The SP of the starch samples was measured at 75°C according to the method outlined by Shin et al [26]. SP was defined as the ratio of weights of the swollen GSC to the initial counterpart.…”