Comparison of potato amylopectin starches and potato starches - influence of year and variety
(2002) In Carbohydrate Polymers 47(4). p.331-340- Abstract
- Starches from three potato varieties and their respective transformants producing amylopectin starch were studied over a period of 3 years. The gelatinisation, swelling and dispersion properties were studied using differential scanning calorimetry (DSC), X-ray diffraction, swelling capacity measurements and a Brabender Viscograph. The potato amylopectin starches (PAP) exhibited higher endothermic temperatures as well as higher enthalpies than the normal potato starches (NPS). PAP samples gave rise to an exceptionally sharp viscosity peak during gelatinisation and a relatively low increase in viscosity on cooling. Swelling capacity measurements showed that PAP granules swelled more rapidly, and that the dispersion of the swollen granules... (More)
- Starches from three potato varieties and their respective transformants producing amylopectin starch were studied over a period of 3 years. The gelatinisation, swelling and dispersion properties were studied using differential scanning calorimetry (DSC), X-ray diffraction, swelling capacity measurements and a Brabender Viscograph. The potato amylopectin starches (PAP) exhibited higher endothermic temperatures as well as higher enthalpies than the normal potato starches (NPS). PAP samples gave rise to an exceptionally sharp viscosity peak during gelatinisation and a relatively low increase in viscosity on cooling. Swelling capacity measurements showed that PAP granules swelled more rapidly, and that the dispersion of the swollen granules occurred at a lower temperature (85 degreesC). Analysis of variance (ANOVA) also revealed that the year influenced the DSC results, and that both year and variety affect some of the Brabender parameters. Furthermore, the PAP and NPS samples were subjected to heat-moisture treatment at three different moisture levels, and the Brabender viscosity properties were studied. (C) 2002 Elsevier Science Ltd. All rights reserved. (Less)
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https://lup.lub.lu.se/record/347833
- author
- Svegmark, K ; Helmersson, K ; Nilsson, Gabriela LU ; Nilsson, PO ; Andersson, R and Svensson, E.
- organization
- publishing date
- 2002
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- heat-moisture treatment, swelling capacity, DSC, potato amylopectin starch, starch, potato, crystallinity, Brabender viscosity
- in
- Carbohydrate Polymers
- volume
- 47
- issue
- 4
- pages
- 331 - 340
- publisher
- Elsevier
- external identifiers
-
- wos:000172896000004
- scopus:0036497422
- ISSN
- 0144-8617
- DOI
- 10.1016/S0144-8617(01)00174-6
- language
- English
- LU publication?
- yes
- additional info
- The information about affiliations in this record was updated in December 2015. The record was previously connected to the following departments: Analytical Chemistry (S/LTH) (011001004), Food Technology (011001017), Organic chemistry (S/LTH) (011001240)
- id
- 74f15183-ddc3-4318-902d-0ed372b8296a (old id 347833)
- date added to LUP
- 2016-04-01 11:43:30
- date last changed
- 2022-03-12 23:44:54
@article{74f15183-ddc3-4318-902d-0ed372b8296a, abstract = {{Starches from three potato varieties and their respective transformants producing amylopectin starch were studied over a period of 3 years. The gelatinisation, swelling and dispersion properties were studied using differential scanning calorimetry (DSC), X-ray diffraction, swelling capacity measurements and a Brabender Viscograph. The potato amylopectin starches (PAP) exhibited higher endothermic temperatures as well as higher enthalpies than the normal potato starches (NPS). PAP samples gave rise to an exceptionally sharp viscosity peak during gelatinisation and a relatively low increase in viscosity on cooling. Swelling capacity measurements showed that PAP granules swelled more rapidly, and that the dispersion of the swollen granules occurred at a lower temperature (85 degreesC). Analysis of variance (ANOVA) also revealed that the year influenced the DSC results, and that both year and variety affect some of the Brabender parameters. Furthermore, the PAP and NPS samples were subjected to heat-moisture treatment at three different moisture levels, and the Brabender viscosity properties were studied. (C) 2002 Elsevier Science Ltd. All rights reserved.}}, author = {{Svegmark, K and Helmersson, K and Nilsson, Gabriela and Nilsson, PO and Andersson, R and Svensson, E.}}, issn = {{0144-8617}}, keywords = {{heat-moisture treatment; swelling capacity; DSC; potato amylopectin starch; starch; potato; crystallinity; Brabender viscosity}}, language = {{eng}}, number = {{4}}, pages = {{331--340}}, publisher = {{Elsevier}}, series = {{Carbohydrate Polymers}}, title = {{Comparison of potato amylopectin starches and potato starches - influence of year and variety}}, url = {{http://dx.doi.org/10.1016/S0144-8617(01)00174-6}}, doi = {{10.1016/S0144-8617(01)00174-6}}, volume = {{47}}, year = {{2002}}, }