Gelatinization and retrogradation of potato (Solanum tuberosum) starch in situ as assessed by differential scanning calorimetry (DSC).

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Abstract

The thermal behavior of potato starch in situ has been studied and compared to properties of isolated starch. Gelatinization and retrogradation properties were studied by differential scanning calorimetry. One early and three late varieties with different degree of mealiness were examined. The early variety (Solanum tuberosum var. Rocket) had lower dry matter content and lower starch gelatinization temperature than the later varieties (var. Asterix, Bintje and King Edward). Samples from distinct parts of the potato tuber were analysed to compare the tissue zones. The starch in the water-rich pith appeared to gelatinize at a higher temperature than in samples from the outer parts of the tuber. This was seen for isolated starch as well as for starch in situ; however, the differences were more pronounced in situ. To investigate the influence of tuber size, samples were taken from stem end storage parenchyma. No influence of tuber size on the starch gelatinization properties was detected by the method used. Retrogradation properties were also studied for stem end storage parenchyma. Melting temperatures of recrystallized amylopectin did not differ between varieties, though there were small differences in rate of recrystallization as measured by changes in melting transition enthalpy with time.

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Research areas and keywords

Subject classification (UKÄ) – MANDATORY

  • Food Engineering

Keywords

  • Solanum tuberosum, Starch, Gelatinization, Retrogradation, Differential scanning calorimetry (DSC)
Original languageEnglish
Pages (from-to)735-741
JournalLWT- Food Science and Technology
Volume36
Issue number8
Publication statusPublished - 2003
Publication categoryResearch
Peer-reviewedYes