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Effects of time/temperature treatments on potato ( Solanum tuberosum ) starch: a comparison of isolated starch and starch in situ
Author(s) -
Karlsson Malin E,
Eliasson AnnCharlotte
Publication year - 2003
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/jsfa.1583
Subject(s) - starch , differential scanning calorimetry , blanching , amylopectin , solanum tuberosum , food science , potato starch , chemistry , retrogradation (starch) , cultivar , legume , horticulture , botany , biology , amylose , physics , thermodynamics
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. Copyright © 2003 Society of Chemical Industry