Premium
Potato starches: variation in composition and properties between three genotypes grown at two different sites and in two different years
Author(s) -
Morrison I M,
Cochrane M P,
Cooper A M,
Dale M F B,
Duffus C M,
Ellis R P,
Lynn A,
Mackay G R,
Paterson L J,
Prentice R D M,
Swanston J S,
Tiller S A
Publication year - 2001
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/1097-0010(200102)81:3<319::aid-jsfa825>3.0.co;2-5
Subject(s) - starch , amylose , granule (geology) , chemistry , genotype , food science , iodine , botany , zoology , biology , biochemistry , organic chemistry , paleontology , gene
Starch granules were isolated from three distinct potato ( Solanum tuberosum L) genotypes, cvs Glamis and Record and line 86Q35(8), grown at two different sites in 1996 and 1997. Differences in the chemical compositions of the granules were investigated using blue values of the starch–iodine complexes as indicators of amylose contents and from phosphorus contents. The physical properties determined were starch damage, swelling power, turbidity, granule size distribution, viscosity data and profile, and gelatinisation temperatures as well as enthalpy of gelatinisation. The differences in the blue values of the starch–iodine complexes were significant for genotype ( P < 0.001) but not for site or year. Highly significant differences in starch granule phosphorus contents were found both between genotypes ( P < 0.001) and between sites ( P < 0.001), but the differences between years were less significant ( P < 0.01). Genotype 86Q35(8) had nearly twice the starch phosphorus content of the other two genotypes. Significant differences were also found between genotypes in terms of granule size distributions ( P < 0.01), with 86Q35(8) having a modal granule size smaller than that of the other two genotypes. The viscosity data and profiles, measured at 48 g l −1 , showed that samples of starch granules isolated from genotype 86Q35(8), irrespective of the site or year, behaved similarly to each other. However, the profiles obtained from starch granules derived from Glamis and Record depended on the site and year and were distinctly different from the profiles obtained from starch granules isolated from 86Q35(8). On the other hand, the differential scanning calorimetric data recorded no consistent differences in the gelatinisation temperatures and enthalpy of gelatinisation between genotype, site and year. The prospects of using specific potato genotypes as sources of starch for particular uses are discussed. © 2000 Society of Chemical Industry