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Characterization of potato starch fractions and their interaction with hydrocolloids
Author(s) -
Sikora Marek,
Tomasik Piotr,
Krystyjan Magdalena
Publication year - 2010
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.200900256
Subject(s) - amylopectin , starch , amylose , chemistry , gum arabic , granule (geology) , potato starch , polysaccharide , food science , xanthan gum , carrageenan , chromatography , rheology , biochemistry , materials science , composite material
Abstract Commercial potato starch was separated through sedimentation into three fractions of the size < 25, 25–70 and >70 µm estimated with the laser particle meter method and <21.6, 21.7–30.6 and >30.7 µm according to the Sartorius balance method. Amylose and amylopectin content in particular fractions did not depend on the granule size. Number average and weight average molecular weight slightly decreased and phosphorus content increased with the size of granules in the fractions. Starch fractions and, for comparison, non‐fractionated starch were gelatinized in aqueous solutions of arabic, carob, karaya and xanthan gums and carrageenan. Except for the arabic gum, all tested hydrocolloids decreased onset temperature of gelation, T 0 , of all starch fractions. Carob and xanthan gums and carrageenan the most remarkably decreased that parameter for large fraction, whereas other gums most considerably decreased T 0 of starch of the medium fraction. Effect of gums upon such parameters of the characteristics of gelation as η max , η min and η 25°C depended irregularly on the size of starch granules. In gels from gums and small granules, the role of G ′ and G ″ module differed from that in gels from the other starch fractions.