Effects of time/temperature treatments on potato (Solanum tuberosum) starch: a comparison of isolated starch and starch in situ.
(2003) In Journal of the Science of Food and Agriculture 83(15). p.1587-1592- Abstract
- Previously, time/temperature treatments of starch have been performed mainly on starch/water systems. In this study the same time/temperature treatments were applied to starch/water systems and to potato starch in situ. Two potato varieties (Solanum tuberosum cultivars Asterix and Bintje) were used. The effect of time/temperature treatments on gelatinisation behaviour was evaluated using differential scanning calorimetry (DSC). A blanching process was simulated by heating samples to 74 °C and then cooling them to 6 °C. A DSC scan showed that starch was completely gelatinised after this treatment. Retrogradation of amylopectin increased during storage at 6 °C from 0 to 24 h after blanching. Annealing of starch, with the aim of altering... (More)
- Previously, time/temperature treatments of starch have been performed mainly on starch/water systems. In this study the same time/temperature treatments were applied to starch/water systems and to potato starch in situ. Two potato varieties (Solanum tuberosum cultivars Asterix and Bintje) were used. The effect of time/temperature treatments on gelatinisation behaviour was evaluated using differential scanning calorimetry (DSC). A blanching process was simulated by heating samples to 74 °C and then cooling them to 6 °C. A DSC scan showed that starch was completely gelatinised after this treatment. Retrogradation of amylopectin increased during storage at 6 °C from 0 to 24 h after blanching. Annealing of starch, with the aim of altering cooking properties, was performed by heating samples to temperatures below the gelatinisation onset temperature. Treating samples at 50 °C for 24 h caused a shift in gelatinisation onset temperature of 11-12 °C for isolated starch and 7-11 °C for in situ samples. The extent of the annealing effect depended on the difference between onset and annealing temperatures, and prolonged treatment time increased the effect. Starch/water systems and tissue samples behaved similarly when exposed to time/temperature treatments. The most apparent difference was the shift of gelatinisation to higher temperatures in tissue samples. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/128263
- author
- Sjöö, Malin LU and Eliasson, Ann-Charlotte LU
- organization
- publishing date
- 2003
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- annealing, blanching, differential scanning calorimetry (DSC), potato starch, Solanum tuberosum, time/temperature treatment
- in
- Journal of the Science of Food and Agriculture
- volume
- 83
- issue
- 15
- pages
- 1587 - 1592
- publisher
- Wiley-Blackwell
- external identifiers
-
- wos:000186988700010
- scopus:0345598929
- ISSN
- 1097-0010
- DOI
- 10.1002/jsfa.1583
- language
- English
- LU publication?
- yes
- id
- aeef1dbd-ce35-4814-a5a4-5232bd5b3e33 (old id 128263)
- date added to LUP
- 2016-04-01 17:04:33
- date last changed
- 2023-12-13 21:11:25
@article{aeef1dbd-ce35-4814-a5a4-5232bd5b3e33,
abstract = {{Previously, time/temperature treatments of starch have been performed mainly on starch/water systems. In this study the same time/temperature treatments were applied to starch/water systems and to potato starch in situ. Two potato varieties (Solanum tuberosum cultivars Asterix and Bintje) were used. The effect of time/temperature treatments on gelatinisation behaviour was evaluated using differential scanning calorimetry (DSC). A blanching process was simulated by heating samples to 74 °C and then cooling them to 6 °C. A DSC scan showed that starch was completely gelatinised after this treatment. Retrogradation of amylopectin increased during storage at 6 °C from 0 to 24 h after blanching. Annealing of starch, with the aim of altering cooking properties, was performed by heating samples to temperatures below the gelatinisation onset temperature. Treating samples at 50 °C for 24 h caused a shift in gelatinisation onset temperature of 11-12 °C for isolated starch and 7-11 °C for in situ samples. The extent of the annealing effect depended on the difference between onset and annealing temperatures, and prolonged treatment time increased the effect. Starch/water systems and tissue samples behaved similarly when exposed to time/temperature treatments. The most apparent difference was the shift of gelatinisation to higher temperatures in tissue samples.}},
author = {{Sjöö, Malin and Eliasson, Ann-Charlotte}},
issn = {{1097-0010}},
keywords = {{annealing; blanching; differential scanning calorimetry (DSC); potato starch; Solanum tuberosum; time/temperature treatment}},
language = {{eng}},
number = {{15}},
pages = {{1587--1592}},
publisher = {{Wiley-Blackwell}},
series = {{Journal of the Science of Food and Agriculture}},
title = {{Effects of time/temperature treatments on potato (Solanum tuberosum) starch: a comparison of isolated starch and starch in situ.}},
url = {{http://dx.doi.org/10.1002/jsfa.1583}},
doi = {{10.1002/jsfa.1583}},
volume = {{83}},
year = {{2003}},
}