Abstract
| Original language | English |
|---|---|
| Pages (from-to) | 958-965 |
| Number of pages | 8 |
| Journal | Food Chemistry |
| Volume | 125 |
| Issue number | 3 |
| DOIs | |
| Publication status | Published - Apr 2011 |
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Keywords
- potato starches
- potato cultivars
- amylopectin
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Physico-chemical properties of potato starches. / Alvani, Kamran; Qi, Xin; Tester, Richard; Snape, Colin.
In: Food Chemistry, Vol. 125, No. 3, 04.2011, p. 958-965.Research output: Contribution to journal › Article
TY - JOUR
T1 - Physico-chemical properties of potato starches
AU - Alvani, Kamran
AU - Qi, Xin
AU - Tester, Richard
AU - Snape, Colin
PY - 2011/4
Y1 - 2011/4
N2 - 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. High performance size-exclusion chromatography (HPSEC) fractionation of isoamylase debranched amylopectin showed that the amylopectin molecules were less branched and consisted of more B1, but less A-chains, than cereal starches.
AB - 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. High performance size-exclusion chromatography (HPSEC) fractionation of isoamylase debranched amylopectin showed that the amylopectin molecules were less branched and consisted of more B1, but less A-chains, than cereal starches.
KW - potato starches
KW - potato cultivars
KW - amylopectin
U2 - 10.1016/j.foodchem.2010.09.088
DO - 10.1016/j.foodchem.2010.09.088
M3 - Article
VL - 125
SP - 958
EP - 965
JO - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
IS - 3
ER -