Physico-chemical properties of potato starches

Kamran Alvani; Xin Qi; Richard Tester; Colin Snape

doi:10.1016/j.foodchem.2010.09.088

Physico-chemical properties of potato starches

Kamran Alvani, Xin Qi, Richard Tester, Colin Snape

Biological and Biomedical Sciences

Research output: Contribution to journal › Article

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 language	English
Pages (from-to)	958-965
Number of pages	8
Journal	Food Chemistry
Volume	125
Issue number	3
DOIs	https://doi.org/10.1016/j.foodchem.2010.09.088
Publication status	Published - Apr 2011

Keywords

potato starches
potato cultivars
amylopectin

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10.1016/j.foodchem.2010.09.088

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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

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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. ",

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author = "Kamran Alvani and Xin Qi and Richard Tester and Colin Snape",

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AU - Alvani, Kamran

AU - Qi, Xin

AU - Tester, Richard

AU - Snape, Colin

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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

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JF - Food Chemistry

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