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Physico-chemical characterization of starches extracted from potatoes of the group Phureja

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Title Physico-chemical characterization of starches extracted from potatoes of the group Phureja
 
Creator Caceres, M
Mestres, C
Pons, B
Gilbert, O.
Amoros, W.
Salas, E.
Dufour, Dominique
Bonierbale, Merideth W.
Pallet, D
 
Subject potato starch
chemicophysical properties
nutritive value
chemical composition
almidón de patata
propiedades fisicoquímicas
valor nutritivo
composición quimica
 
Description Starch was extracted from twenty-four accessions of Group Phureja cultivated diploid potatoes, and from two commercial potato (Solanum tuberosum) varieties. Extracted starch samples were characterized and compared to industrial potato starch. Starch from Phureja generally exhibited smaller granule sizes and lower phosphorus content than starch from commercial potatoes. Amylose content and thermal properties (gelatinization temperature and enthalpy) were however in the same range for both groups. Starches from Phureja displayed very distinct pasting behavior from that of commercial potato. The former exhibited lower initial pasting viscosity but higher shear resistance. This may be related to lower starch granule size, causing lower swelling power and solubility. Iodine complexation results seem to indicate that phureja potatoes have higher proportion of amylopectin long chains. Phureja thus appears to be a promising new source of starch with specific physico-chemical and functional properties intermediate between industrial potato and cereal starches.
 
Date 2012-08
2014-09-24T07:58:01Z
2014-09-24T07:58:01Z
 
Type Journal Article
 
Identifier Cáceres, M., Mestres, C., Pons, B., Gibert, O., Amoros, W., Salas, E., Dufour, D., Bonierbale, M. and Pallet, D. (2012), Physico-chemical characterization of starches extracted from potatoes of the group Phureja. Starch/Stärke, 64: 621–630. doi: 10.1002/star.201100166
1521-379X
https://hdl.handle.net/10568/42469
https://doi.org/10.1002/star.201100166
 
Language en
 
Rights Copyrighted; all rights reserved
Limited Access
 
Publisher Wiley
 
Source Starch-Starke