Physico-chemical properties of potato starches

Kamran Alvani, Xin Qi, Richard Tester, Colin Snape

Research output: Contribution to journalArticle

Abstract

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.
Original languageEnglish
Pages (from-to)958-965
Number of pages8
JournalFood Chemistry
Volume125
Issue number3
DOIs
Publication statusPublished - Apr 2011

Keywords

  • potato starches
  • potato cultivars
  • amylopectin

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    Alvani, K., Qi, X., Tester, R., & Snape, C. (2011). Physico-chemical properties of potato starches. Food Chemistry, 125(3), 958-965. https://doi.org/10.1016/j.foodchem.2010.09.088