Composition, structure and physicochemical properties of three coloured potato starches

Yang, Liping; Xia, Yuesheng; Junejo, Shahid Ahmed; Zhou, Yibin

doi:10.1111/ijfs.13824

Cited by 32 publications

(22 citation statements)

References 41 publications

(61 reference statements)

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“…Amylopectin is the main component of starch, and in potato starch, it normally constitutes 70–80% off weight, regardless of the granules size. At the same time, the starch macromolecule consists of a large number of relatively short chains with a medium degree of polymerization (DP) of 21–28 residues [ 29 , 30 , 31 ]. As for inulin and oligofructose, they are composed of several fructose-fructose bonds which constitute the majority of glycosidic bonds.…”

Section: Resultsmentioning

confidence: 99%

Influence of Different Prebiotics on Viability of Lactobacillus casei, Lactobacillus plantarum and Lactobacillus rhamnosus Encapsulated in Alginate Microcapsules

Luca

Oroian

2021

Foods

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As the production and maintenance of a sufficient number of microencapsulated probiotics is still a test for the food industry, the present study addressed the testing of three prebiotics: chicory inulin, soluble potato starch, oligofructose and a control carbon source, namely glucose, as a component part of the encapsulation matrix. Using the extrusion encapsulation technique, it was possible to obtain microcapsules whose matrix composition and dimensions correspond to the requirements of the food industry. The microcapsules obtained showed significantly different physicochemical properties, with different survival rates during processing, storage and in simulated gastrointestinal conditions. The encapsulation efficiency was very high in relation to the dimensions of the microcapsules and the technique used (between 87.00–88.19%). The microcapsules obtained offered a very good viability (between 8.30 ± 0.00–9.00 ± 0, 02 log10 cfu/g) during the 30 days of storage at 2–8 degrees and also in the simulated gastrointestinal conditions (between 7.98–8.22 log10 cfu/g). After 30 days, the lowest viability was registered in the microcapsules with glucose 6.78 ± 0.15 log10 cfu/g. It was found that after 4 h of action of gastrointestinal juices on the microcapsules stored for 30 days, cell viability falls within the limits recommended by the Food and Agriculture Organization of the United Nations (FAO) (106–107 CFU/mL or g of food. This study demonstrated that using prebiotic encapsulation matrix increases cell viability and protection and that the extrusion encapsulation method can be used in the production of probiotic microcapsules for the food industry.

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Section: Resultsmentioning

confidence: 99%

Influence of Different Prebiotics on Viability of Lactobacillus casei, Lactobacillus plantarum and Lactobacillus rhamnosus Encapsulated in Alginate Microcapsules

Luca

Oroian

2021

Foods

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“…Rheological properties were determined using an MCR302 rheometer (Anton‐Paar, Austria) with a parallel‐plate measuring system according to the literature 12 . Pastes of PS and PS–PAS complexes obtained in the RVA experiment were equilibrated at 25 °C for 5 min before measurement.…”

Section: Methodsmentioning

confidence: 99%

Effects of proanthocyanidins on the pasting, rheological and retrogradation properties of potato starch

et al. 2021

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BACKGROUND Proanthocyanidins (PAS) were complexed with potato starch (PS) to prepare polyphenol–starch complexes. The pasting, rheological and retrogradation properties of the complexes were investigated. RESULTS The addition of PAS markedly affected the pasting, rheological and retrogradation properties of PS, especially at a concentration of 5% (w/w). Rapid viscosity analysis indicated that PAS significantly changed the viscosity, breakdown and setback value of PS. The rheological results showed that PAS decreased the flow behavior index and consistency coefficient, but increased the viscoelasticity of PS. Differential scanning calorimetry and X‐ray diffraction indicated that PAS delayed the retrogradation of PS. Furthermore, scanning electron microscopy indicated that the morphologies of retrograded PS gels were greatly altered to a less compact structure with the presence of PAS. Moreover, Fourier transform infrared spectroscopy elucidated that PAS interacted with PS via a noncovalent interaction, and inhibited the retrogradation of PS. CONCLUSIONS The findings suggested that supplementing PS with PAS might be an effective and convenient method for modifying the physicochemical properties of PS. © 2021 Society of Chemical Industry

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“…Solanum tuberosum reveals vast biodiversity; approximately 5000 varieties of potato are known [6]. The content of the individual chemical components is determined by both the variety of the cultivated plant and the technological treatment of mature tubers [7,8,9]. The dry matter content varies between 20 and 50 g/kg, of which the weight of protein amounts to about one-third.…”

Section: Introductionmentioning

confidence: 99%

The Nutritional Value and Biological Activity of Concentrated Protein Fraction of Potato Juice

et al. 2019

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Potato protein is recognized as one of the most valuable nonanimal proteins due to the high content of essential amino acids. So far, it has not been used in human nutrition on a large scale due to technological limitations regarding its acquisition. In this study, the protein fraction of potato juice was concentrated with the use of membrane separation. The obtained potato juice protein concentrate (PJPC) was characterized in terms of nutritional value and biological activity, and the amino acid composition, mineral content, and antioxidant properties were determined. Moreover, in vitro cytotoxic activity against cancer cells of the gastrointestinal tract was investigated. The results of the present study indicate that PJPC is an excellent source of lysine and threonine, while leucine is its limiting amino acid, with an amino acid score (AAS) of 65%. Moreover, PJPC contains substantial amounts of Fe, Mn, K, and Cu. As demonstrated experimentally, PJPC is also characterized by higher antioxidant potential than potato itself. Biological activity, however, is not limited to antioxidant activity alone. Cytotoxicity studies using a gastric cancer cell line (Hs 746T), a colon cancer cell line (HT-29), and human colon normal cells (CCD 841 CoN) proved that PJPC is characterized by selective activity against cancer cells. It can thus be concluded that the developed method of producing protein concentrate from potato juice affords a product with moderate nutritional value and interesting biological activity.

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Composition, structure and physicochemical properties of three coloured potato starches

Cited by 32 publications

References 41 publications

Influence of Different Prebiotics on Viability of Lactobacillus casei, Lactobacillus plantarum and Lactobacillus rhamnosus Encapsulated in Alginate Microcapsules

Influence of Different Prebiotics on Viability of Lactobacillus casei, Lactobacillus plantarum and Lactobacillus rhamnosus Encapsulated in Alginate Microcapsules

Effects of proanthocyanidins on the pasting, rheological and retrogradation properties of potato starch

The Nutritional Value and Biological Activity of Concentrated Protein Fraction of Potato Juice

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