Some properties of potatoes and their starches II. Morphological, thermal and rheological properties of starches

Physicochemical characterization of starch extracted from Malaysian wild yam<br>(Dioscorea hispida Dennst.)

“…On the other hand it also depends on the biochemistry of the chloroplast, amyloplast including the physiology of the plant. Physical properties such as light transmittance, total amylose content, swelling power and water binding capacity amongst of the factors that affected the average granule size (Kaur et al, 2002;Singh and Singh, 2001;Zhou et al, 1998). …”

Functional Properties of Some Non-Conventional Treated Starches

“…These changes are responsible of rheological characteristics showed by starch suspensions during heating and shear rate. The rheological behavior of starch is led by several factors such as amylose content, granule size distribution, granule form or granule-granule interaction (Okechukwu & Rao, 1995;Kaur et al, 2002;Morikawa & Nishinari, 2002;Singh et al, 2003;Singh & Kaur, 2004). Joslyn (1970) claimed the viscosity is strongly related to molecular chain length and, on the other hand, to space arrangement of molecule determined by intermolecular bonds as well as hydrogen or van de Waals bonds.…”

Comparison of Pasting and Thermal Properties of Starches Isolated from four Processing Type Potato Varieties Cultivated in Two Locations in Hokkaido

“…For example, French fries with crispy crust were produced from tubers with high starch content (Dupont et al, 1992). Cooking, textural, rheological and pasting properties of potato starch are correlated with physicochemical properties such as granule size, granule size distribution, amylose/amylopectin ratio and phosphorous content (Wiesenborn et al, 1994;Kaur et al, 2002a;Kaur et al, 2002b).…”

“…Furthermore, lower pasting temperature and higher swelling power of potato starch is attributed to extensive phosphorylation of amylopectin molecules (Kaur et al, 2002b). Characteristics of starch granule such as higher degree of crystallinity, higher percentage of small granules and presence of phosphate mono esters increase the gelatinization transition temperatures, and presence of irregular or cuboidal shaped large granules increases the enthalpy of gelatinization (Krueger et al, 1987;Yuan et al, 1993;Singh and Singh, 2001).…”

“…Physicochemical properties of potato starch are considered to be a cumulative effect of the geno type and the conditions of growing location (Kaur et al, 2002b). Significant variations are reported in pasting behavior and rheological properties of pastes and gels made from starches from various potato varieties (Wiesenborn et al, 1994 ;Hopkins and Gormley, 2000), while Kaur et al (2007) attributed the variations observed in amylose content, pasting properties and thermal properties, to differences in variety and growing location.…”