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Composition, structure and physicochemical properties of three coloured potato starches
Author(s) -
Yang Liping,
Xia Yuesheng,
Junejo Shahid Ahmed,
Zhou Yibin
Publication year - 2018
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13824
Subject(s) - starch , amylose , crystallinity , potato starch , chemistry , radius of gyration , food science , population , granule (geology) , polysaccharide , botany , crystallography , materials science , organic chemistry , biology , polymer , demography , sociology , composite material
Summary Composition, structure and physicochemical properties of starch from red‐ and purple‐fleshed potatoes were investigated and compared to those of typical yellow‐fleshed potatoes. The starch from yellow has highest amylose (25.23%) content, following by purple (23.30%) and red (20.26%). The growth ring of the three starches differed, but granule morphology was largely similar. Each potato starch exhibited B‐type crystalline patterns, with crystallinity ranging from 20.33% to 22.25%. The molecular weights and z‐average radius of gyration exhibited significant difference among the three starch samples. The branch chain length distribution showed that purple potato starch had highest population of A chains and lowest population of B1 chains. Moreover, the pasting properties of the three samples differed remarkably. The purple (90.92%) and red (86.41%) potato starches presented extremely good light transmittance compared with the yellow potato starch (34.03%). Dynamic rheological analysis showed that all samples possessed a weak elastic gel‐like structure.