Screening Potato Starch for Novel Properties Using Differential Scanning Calorimetry

Abstract

THERMAL and other physicochemical properties of starch from 42 potato genotypes were studied to find those with unique properties for food use, and to analyze relationships between thermal and other physicochemical properties. Onset and peak transition temperatures and gelatinization enthalpy intercorrelated. Transition temperatures intercorrelated with pasting temperature using a Brabender Visco-amylograph. Gelatinization entbalpy correlated with Brabender pasting temperature and peak paste viscosity, and onset temperature correlated with phosphorus content. Genotype E55-3.5 with highest onset and peak transition temperatures also had highest phosphorus and peak Brabender viscosity. DSC might be useful for rapidly screening samples of <lg starch for such. Potato starch DSC characteristics did not correlate with amylose, intrinsic viscosity, or water-binding. For 10 genotypes from successive years, correlations were observed for pasting temperature (r = 0.83), phosphorus content (r = 0.80), and stability ratio (r = 0.66). Direct comparison between samples from consecutive years showed good reproducibility for amylose, but not for phosphorus or pasting.

Extração e caracterização de amido de jacatupé (Pachyrhizus ahipa)

“…Esses amidos poderiam substituir amidos quimicamente modificados ou abrir novos mercados para amidos [8].…”

Quality evaluation of millet-soy blended extrudates formulated through linear programming

“…Peak and final viscosities are important parameters, to have an understanding of product behaviour during and after processing. Liang and King (2003) reported on the pasting effects of lipids and amino acids on rice starch and various reports suggested that pasting characteristics (Lai 2001), rheological properties of paste and gels (Kim et al 1995;Wiesenborn et al 1994) and other functional properties (Zobel 1984) of flour and starches vary with species and variants.…”

Effect of chemical modifications on thermal, rheological and morphological properties of yellow sorghum starch

“…Starch contributes greatly to the textural properties of many foods and has many industrial applications as a thickener, colloidal stabilizer, gelling agent and water retention agent. Interest in new value-added products such as chocolate, peanut butter, oleoresin, dextrines and adhesives to the industry has resulted in many studies being carried out on the morphological, rheological, thermal and textural properties of corn and potato starches (Evans and Haisman 1979;Kim et al 1995;Lii et al 1996). Native starch has limited industrial applications due to high tendency of retrogradation, shear resistance and thermal resistance; therefore there is the need for its modification.…”