Gelatinization and retrogradation of potato (Solanum tuberosum) starch in situ as assessed by differential scanning calorimetry (DSC).
(2003) In LWT - Food Science and Technology 36(8). p.735-741- 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... (More)
- 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. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/128267
- author
- Sjöö, Malin LU and Eliasson, Ann-Charlotte LU
- organization
- publishing date
- 2003
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- Solanum tuberosum, Starch, Gelatinization, Retrogradation, Differential scanning calorimetry (DSC)
- in
- LWT - Food Science and Technology
- volume
- 36
- issue
- 8
- pages
- 735 - 741
- publisher
- Elsevier
- external identifiers
-
- wos:000186625900001
- scopus:0242403210
- ISSN
- 0023-6438
- DOI
- 10.1016/S0023-6438(03)00093-8
- language
- English
- LU publication?
- yes
- id
- 8986f899-1a22-402b-bff7-2aa96ebf8027 (old id 128267)
- date added to LUP
- 2016-04-01 15:31:11
- date last changed
- 2023-11-13 19:41:58
@article{8986f899-1a22-402b-bff7-2aa96ebf8027,
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.}},
author = {{Sjöö, Malin and Eliasson, Ann-Charlotte}},
issn = {{0023-6438}},
keywords = {{Solanum tuberosum; Starch; Gelatinization; Retrogradation; Differential scanning calorimetry (DSC)}},
language = {{eng}},
number = {{8}},
pages = {{735--741}},
publisher = {{Elsevier}},
series = {{LWT - Food Science and Technology}},
title = {{Gelatinization and retrogradation of potato (Solanum tuberosum) starch in situ as assessed by differential scanning calorimetry (DSC).}},
url = {{http://dx.doi.org/10.1016/S0023-6438(03)00093-8}},
doi = {{10.1016/S0023-6438(03)00093-8}},
volume = {{36}},
year = {{2003}},
}