Study of structural and rheological properties of starch isolated from genetically modified potato |
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Authors: | A V Kanarskii Z A Kanarskaya D Sh Yagofarov L A Wasserman V G Vasil’ev K G Skryabin A M Kamionskaya |
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Institution: | (1) SCRI, Invergowrie, Dundee, DD2 5DA, UK;(2) CIP, Lima, Peru |
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Abstract: | It has been found in this work that the starchiness and starch content in tubers of GM potato and tubers of initial Lugovskoi
potato variety are identical. No differences and difficulties were observed upon starch preparation from GM and common potato.
Starch samples isolated from GM potato conform to the current standard for potato starch. The starch isolated from GM potato
has a higher melting point, i.e., it is more thermally stable as compared with the starch isolated from a control sample.
The bulk modulus of gels obtained from starch isolated from GM potato is higher in comparison with that of gels prepared from
starch isolated from the control sample. Thermodynamic and rheological properties of starch from GM potato provide a possibility
to predict its application in the manufacture of thermostable and strong polymeric materials. |
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