Comparison of Pasting and Thermal Properties of Starches Isolated from four Processing Type Potato Varieties Cultivated in Two Locations in Hokkaido

Pelpolage, Samanthi; Nakata, Kazuma; Shinbayashi, Yurina; Murayama, Daiki; Tani, Masayuki; Yamauchi, Hiroaki; Koaze, Hiroshi

doi:10.3136/fstr.22.687

Cited by 9 publications

(24 citation statements)

References 29 publications

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“…The phosphorous content was between 56.1 and 71.5 mg/100 g dwb, which is comparable with the phosphorous content of factory-made potato starch in local factories in Hokkaido (Zaidul et al, 2007a;Zaidul et al, 2007b). Starches from Kamikawa had significantly higher phosphorus content for both the control and calcium applied samples compared to Tokachi, which is in accordance with the results of the author's previous study (Pelpolage et al, 2016). As cations, such as calcium and magnesium, are able to cross-link with phosphate ester groups on adjacent amylopectin chains, their contents were found to be higher in starches with higher phosphorous content, as reported by Zaidul et al (2007a) and Chen et al (2003).…”

Section: Physicochemical Compositionsupporting

confidence: 87%

Effects of Calcium Fertilizer Application on the Physicochemical Properties of Starch Isolated from the Processing Type Potato <i>cv</i>. Toyoshiro

Pelpolage

Murayama

Tani

et al. 2018

FSTR

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Starch isolated from cv. Toyoshiro potatoes cultivated with/without calcium fertilizer application in two locations, Kamikawa and Tokachi, was evaluated for total starch, resistant starch, amylose, phosphorous and calcium contents, average granule size, pasting properties and thermal properties. Total starch and resistant starch contents were similar between the control and the calcium treatment in both locations. Average granule size, amylose and calcium contents were significantly higher in the calcium treatment in both locations (p ˂ 0.05). Peak and breakdown viscosities did not significantly differ between the control and the calcium treatment in the two locations. Calcium treatment significantly reduced initiation (T 0), peak (T P) and conclusion (T C) temperatures of gelatinization in Kamikawa, and significantly increased T 0 and T P in Tokachi, while the enthalpy of gelatinization (∆H) was similar (p ˂ 0.05).

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Section: Physicochemical Compositionsupporting

confidence: 87%

Effects of Calcium Fertilizer Application on the Physicochemical Properties of Starch Isolated from the Processing Type Potato <i>cv</i>. Toyoshiro

Pelpolage

Murayama

Tani

et al. 2018

FSTR

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“…Starch isolated from two varieties of potato, Snowden (SD) and Kitahime (KH) were used in this study along with HAS (HS-7, J-Oil Mills, Tokyo, Japan) as the positive control. Potato starch was isolated as previously described (16).…”

Section: Methodsmentioning

confidence: 99%

“…02. Phosphorus contents in the starch isolated from SD and KH were reported to be 695 ppm and 852 ppm, respectively (16).…”

Section: Methodsmentioning

confidence: 99%

Effects of Raw Potato Starch with High Resistant Starch Levels on Cecal Fermentation Properties in Rats

Nagata

Innami

Pelpolage

et al. 2019

J Nutr Sci Vitaminol

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The effects of potato starch, isolated from Snowden (SD) and Kitahime (KH) varieties, on cecal fermatation properties in rats were evaluated. In high-amylose cornstarch (HAS), SD and KH groups, cecal acetate and total short-chain fatty acid concentrations were increased and cecal pH was lowered compared to control (CON) group. Further, cecal immunoglobulin A levels were increased and cecal ammonia-nitrogen, p-cresol, skatole and indole concentrations were lowered in HAS, SD and KH groups compared to the CON group. Therefore, potato starch might possess beneficial intestinal fermentation properties.

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“…Starch was isolated from the potato cultivar Kitahime, which is known to have a higher phosphorous content compared to other processing‐type potato cultivars, as previously described. [ 15 ] Ca‐PS was prepared using a 3% calcium chloride solution as reported by Noda et al. [ 7 ] HAS was purchased from J‐Oil Mills (Tokyo, Japan) and used as a positive control.…”

Section: Methodsmentioning

confidence: 99%

“…[ 16 ] Phosphate and Ca contents in PS and Ca‐PS were determined using an inductively coupled plasma atomic emission spectrophotometer (ICPS‐8100, Shimadzu Co. Ltd., Kyoto, Japan) (Table 1). Samples for ICPS‐8100 were prepared as previously described [ 15 ] with a slight modification. Briefly, the ashed samples were heated to complete dryness with 50% (v/v) hydrochloric acid solution and then dissolved in 2 m hydrochloric acid.…”

Section: Methodsmentioning

confidence: 99%

Effect of Calcium‐Fortified Potato Starch on Cecal Fermentation and Fat Accumulation in Rats

et al. 2020

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Calcium‐fortified potato starch (Ca‐PS) is fed to rats for four weeks, and the effects on cecal fermentation and lipid metabolism are evaluated. The relative abundance of Bifidobacterium pseudolongum in rat cecum is higher in the PS and Ca‐PS groups than in the control group. Cecal acetate content is higher in the Ca‐PS group than in the control, high‐amylose cornstarch (HAS), and PS groups, and is positively correlated with the relative abundance of B. pseudolongum. The relative abundance of the Clostridiaceae family is higher in the PS and Ca‐PS groups than in the control and HAS groups, and is positively correlated with the cecal n‐butyrate content and the molar proportion of n‐butyrate in total‐SCFA. Furthermore, the consumption of PS and Ca‐PS reduces the serum and hepatic triglyceride levels and mesenteric adipocyte area in rats. Therefore, Ca‐PS may have beneficial effects that enhance cecal fermentation, especially in terms of cecal acetate production, which further suppresses fat accumulation. This is the first study to report the physiological effects of Ca‐PS.

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Comparison of Pasting and Thermal Properties of Starches Isolated from four Processing Type Potato Varieties Cultivated in Two Locations in Hokkaido

Abstract: Starches from four processing type potato varieties, cultivated in two locations in

Cited by 9 publications

References 29 publications

Effects of Calcium Fertilizer Application on the Physicochemical Properties of Starch Isolated from the Processing Type Potato <i>cv</i>. Toyoshiro

Effects of Calcium Fertilizer Application on the Physicochemical Properties of Starch Isolated from the Processing Type Potato <i>cv</i>. Toyoshiro

Effects of Raw Potato Starch with High Resistant Starch Levels on Cecal Fermentation Properties in Rats

Effect of Calcium‐Fortified Potato Starch on Cecal Fermentation and Fat Accumulation in Rats

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