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Comparison of potato amylopectin starches and potato starches - influence of year and variety

Svegmark, K ; Helmersson, K ; Nilsson, Gabriela LU ; Nilsson, PO ; Andersson, R and Svensson, E. (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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organization
publishing date
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
2020-12-08 04:47:28
@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},
  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},
}