Physico-chemical properties of potato starches

Kamran Alvani, Xin Qi, Richard Tester, Colin Snape

Research output: Contribution to journalArticlepeer-review

144 Citations (Scopus)


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
Issue number3
Publication statusPublished - Apr 2011


  • potato starches
  • potato cultivars
  • amylopectin


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