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 language | English |
|---|---|
| Pages (from-to) | 283-289 |
| Number of pages | 7 |
| Journal | Food Chemistry |
| Volume | 82 |
| Issue number | 2 |
| DOIs | |
| Publication status | Published - 1 Apr 2003 |
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Keywords
- gelatinisation
- amylopectin
- amylose
- starch
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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 journal › Article
TY - JOUR
T1 - Composition and properties of starches extracted from tubers of different potato varieties grown under the same environmental conditions
AU - Yusuph, Mahyinur
AU - Tester, Richard F.
AU - Ansell, Ray
AU - Snape, Colin E.
N1 - <p>Originally published in: Food Chemistry (2003), 82 (2), pp.283-289.</p>
PY - 2003/4/1
Y1 - 2003/4/1
N2 - 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.
AB - 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.
KW - gelatinisation
KW - amylopectin
KW - amylose
KW - starch
U2 - 10.1016/S0308-8146(02)00549-6
DO - 10.1016/S0308-8146(02)00549-6
M3 - Article
VL - 82
SP - 283
EP - 289
JO - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
IS - 2
ER -