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Comparison of potato amylopectin starches and potato starches — influence of year and variety |
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| Authors: | K Svegmark K Helmersson G Nilsson P.-O Nilsson R Andersson E Svensson |
| Affiliation: | a Lyckeby Stärkelsen, S-291 91 Kristianstad, Sweden b Department of Analytical Chemistry, Lund University, P.O. Box 124, S-221 00 Lund, Sweden c Department of Food Science, Swedish University of Agricultural Sciences, P.O. Box 7051, S-750 07 Uppsala, Sweden d Department of Food Technology, Lund University, P.O. Box 124, S-221 00 Lund, Sweden |
| 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°C). 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. |
| Keywords: | Starch Potato Potato amylopectin starch DSC Swelling capacity Heat–moisture treatment Crystallinity Brabender viscosity |
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