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Particularly, GBSS, SSII, LSFII, and LESV are the major protein components in potato starch, with molecular weights of 62.8, 103.0, 30.7, and 74.1 kDa, respectively (Helle et al., 2018, 2019). Furthermore, other 19 proteins are also detected and confirmed as the proteins bound with potato starch (Helle et al., 2019).
The molecular weight (MW) of amylose in starches varies from ~500 anhydroglucose units for high amylose maize starch up to over 6000 anhydroglucose units for potato
1 Ιαν 2016 · The molecular size distribution of amylose, expressed as weight-average molecular weight (M w), is 0.2–3.9 × 10 6, whereas the number-average degree of polymerization (DP n) ranges between 840 and 21,800 (Hizukuri and Takagi, 1984).
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. These characteristics combined make ...
7 Ιαν 2019 · Potato Starch: a Review of Physicochemical, Functional and Nutritional Properties. Invited Review. Published: 07 January 2019. Volume 96, pages 127–138, (2019) Cite this article. Download PDF. John H. Dupuis & Qiang Liu. 6181 Accesses. 86 Citations. 1 Altmetric. Explore all metrics. Abstract.
Potato starch is a refined starch, containing minimal protein or fat. This gives the powder a clear white colour, and the cooked starch typical characteristics of neutral taste, good clarity, high binding strength, long texture, and minimal tendency to foaming or yellowing of the solution.
10 Ιαν 2023 · Potato (Solanum tuberosum L.) is the fourth largest food crop in the world after wheat, rice and corn [3], where starch is the main component of potatoes and has different physicochemical properties and applications than other starches.
