Composition and properties of starches extracted from tubers of different potato varieties grown under the same environmental conditions

Mahyinur Yusuph, Richard F. Tester, Ray Ansell, Colin E. Snape

Research output: Contribution to journalArticle

Abstract

Twelve commercially relevant potato cultivars were grown in a field plot in Perthshire (UK) in 1996. Starches were extracted from these tubers and their physico-chemical properties were investigated with a particular focus on aspects of granule order and corresponding gelatinisation characteristics. There was little variation in (average) granule diameter (21.4±1.6 µm), amylose content (28.7±1.9%) or phosphorus (0.54±0.16 µg mg-1) content. Structural elements of amylopectin were essentially constant in terms of unit distributions and chain lengths (average DP 28±2) with long (F1) and short (F2) chains with average DP of 56±2 and 19±1, respectively. The structures of the (debranched) ß-limit dextrins of the amylopectin molecules were also very similar with the average DP of the two major fractions (F1ß and F2ß) being 48±3 and 37±2, respectively. Peak gelatinisation temperatures (Tp) and enthalpy (¿H) were also correspondingly similar (63.2 °C±1.2 and 18.6 °C±0.8, respectively). The constancy of physico-chemical properties for these starches is in marked contrast to variation in different parameters induced by environmental factors, especially growth temperature.

Original languageEnglish
Pages (from-to)283-289
Number of pages7
JournalFood Chemistry
Volume82
Issue number2
DOIs
Publication statusPublished - 1 Apr 2003

Fingerprint

Amylopectin
amylopectin
Solanum tuberosum
Starch
Chemical properties
granules
tubers
physicochemical properties
Dextrins
potatoes
starch
dextrins
Amylose
environmental factors
Temperature
Growth temperature
enthalpy
gelatinization
Chemical analysis
Chain length

Keywords

  • gelatinisation
  • amylopectin
  • amylose
  • starch

Cite this

Yusuph, Mahyinur ; Tester, Richard F. ; Ansell, Ray ; Snape, Colin E. / Composition and properties of starches extracted from tubers of different potato varieties grown under the same environmental conditions. In: Food Chemistry. 2003 ; Vol. 82, No. 2. pp. 283-289.
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abstract = "Twelve commercially relevant potato cultivars were grown in a field plot in Perthshire (UK) in 1996. Starches were extracted from these tubers and their physico-chemical properties were investigated with a particular focus on aspects of granule order and corresponding gelatinisation characteristics. There was little variation in (average) granule diameter (21.4±1.6 µm), amylose content (28.7±1.9{\%}) or phosphorus (0.54±0.16 µg mg-1) content. Structural elements of amylopectin were essentially constant in terms of unit distributions and chain lengths (average DP 28±2) with long (F1) and short (F2) chains with average DP of 56±2 and 19±1, respectively. The structures of the (debranched) {\ss}-limit dextrins of the amylopectin molecules were also very similar with the average DP of the two major fractions (F1{\ss} and F2{\ss}) being 48±3 and 37±2, respectively. Peak gelatinisation temperatures (Tp) and enthalpy (¿H) were also correspondingly similar (63.2 °C±1.2 and 18.6 °C±0.8, respectively). The constancy of physico-chemical properties for these starches is in marked contrast to variation in different parameters induced by environmental factors, especially growth temperature.",
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Composition and properties of starches extracted from tubers of different potato varieties grown under the same environmental conditions. / Yusuph, Mahyinur; Tester, Richard F.; Ansell, Ray; Snape, Colin E.

In: Food Chemistry, Vol. 82, No. 2, 01.04.2003, p. 283-289.

Research output: Contribution to journalArticle

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