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

Fingerprint

potato starch
Solanum tuberosum
Starch
Chemical properties
physicochemical properties
starch
Amylopectin
amylopectin
Isoamylase
isoamylase
Amylose
Size exclusion chromatography
Fractionation
amylose
Phosphorus
Gel Chromatography
fractionation
chemical composition
potatoes
phosphorus

Keywords

  • potato starches
  • potato cultivars
  • amylopectin

Cite this

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
Alvani, Kamran ; Qi, Xin ; Tester, Richard ; Snape, Colin. / Physico-chemical properties of potato starches. In: Food Chemistry. 2011 ; Vol. 125, No. 3. pp. 958-965.
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Alvani, K, Qi, X, Tester, R & Snape, C 2011, 'Physico-chemical properties of potato starches', Food Chemistry, vol. 125, no. 3, pp. 958-965. https://doi.org/10.1016/j.foodchem.2010.09.088

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 journalArticle

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