Physicochemical properties of dry matter and starch from potatoes grown in Canada
Citation
Liu, Q., Tarn, R., Lynch, D., Skjodt, N.M. (2007). Physicochemical properties of dry matter and starch from potatoes grown in Canada. Food Chemistry, [online] 105(3), 897-907. http://dx.doi.org/10.1016/j.foodchem.2007.04.034
Abstract
In this study dry matter and starch were isolated from three potato cultivars (AC Stempede Russet, Russet Burbank and Karnico) grown at two locations (Fredericton and Benton) in New Brunswick, Canada. The chemical composition including total starch, dietary fibre, free glucose and protein content in potato dry matter and apparent amylose and total phosphorus content in potato starch were determined. Differential scanning calorimetry (DSC) was used to determine the thermal properties of gelatinization and retrogradation of potato dry matter and starch. The pasting properties of potato dry matter and starch were investigated by rapid visco analyzer (RVA). The resistant starch measurement method was employed to evaluate the digestibility in vitro of native and gelatinized potato starch. Molecular characteristics including chain length and chain length distribution of potato starch were also analyzed using high performance anion exchange chromatography (HPAEC). The analytical results suggest that differences in chemical composition and molecular chain length of potato starch may contribute to different functional properties of potato dry matter and starch of individual cultivars. © 2007 Elsevier Ltd. All rights reserved.