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 |
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Pages (from-to) | 958-965 |
Number of pages | 8 |
Journal | Food Chemistry |
Volume | 125 |
Issue number | 3 |
DOIs | |
Publication status | Published - Apr 2011 |
Keywords
- potato starches
- potato cultivars
- amylopectin