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Potato starch is known as a mixture of two polysaccharides: amylose and amylopectin, wherein the molecular weight of amylopectin (6.1 × 10 7) is far greater than that of amylose (1.0 × 10 6) (Aberle et al., 1994; Hizukuri & Takagi, 1984).
1 Ιαν 2016 · Compared with other commodity starches, potato starch also has some unique properties that are directly attributed to its granular and molecular structures, including very large and smooth granules, a high content of covalently linked phosphate, long amylopectin chains, and high-molecular weight amylose.
SPECIFICITY OF POTATO STARCH Structure Potato starch is a mixture of two polysaccharides, namely lower molecular weight amylose and higher molecular weight amylopectin. Typically, starch from genetically un-modified potato varieties contains from 17 to 22% amylose. Because of consumer demand for starch of different func-
The high molecular weight amylose and phosphate groups esterified to amylopectin contribute to the high transparency, swelling power, water-binding capacity and freeze–thaw stability of potato starches (Craig et al., 1989). As potato starch does not contain gluten, it is considered a safe component for gluten-free foods.
1 Απρ 2011 · Starches were isolated and characterised from 10 potato cultivars grown under the same conditions (with a commercial starch for reference). The chemical composition revealed some differences amongst the starches with protein ranging from 0.30% to 0.34%, amylose 25.2% to 29.1% and phosphorus 52.6–66.2 mg 100 g −1.
Generally, some factors, such as particle size distribution, particle-particle interaction, the fraction of packed particles and continuous phase viscosity, can affect the rheological properties of starch, being the molecular weight a key factor (Chen et al., Citation 2010).
27 Μαρ 2023 · Zhejiang Academy of Agricultural Sciences. Citations (5) References (188) Figures (1) Abstract and Figures. Starch is the most important component in potato tubers, whose structure and...
