Correlation of physicochemical and nutritional properties of dry matter and starch in potatoes grown in different locations

Physicochemical properties of dehydrated potato parenchyma cells with ungelatinized and gelatinized starches

“…Synchronous rupture of swollen parenchyma cells and starch granules may result in a dramatic reduction in trough viscosity of R-Cell. There was generally acceptable relationship that the final viscosities of potato starches and dry matters were positively correlated to their total starch and amylose contents (Liu Tarn et al, 2007;Lu et al, 2011). However, the lower final viscosity of R-Cell (relative to RPF) obtained in this study was not explained by its chemical compositions that R-Cell exhibited the higher total starch and amylose contents than RPF (Table 1).…”

“…In the case of PGL in which the gelatinized (followed by retrogradation) starches were exposed to the outer environment, however, starch molecules were liberated from PGL prior to arrival at its maximum swelling during pasting, resulting in its lower peak and trough viscosities. Aside from the impacts of parenchyma cell walls on pasting viscosities of G-Cell and PGL, the greater total starch content of G-Cell relative to PGL could explain its higher pasting viscosities, as supported by the common relationship between final viscosity and starch (or amylose) contents of potato starches and dry matters (Liu Tarn et al, 2007;Lu et al, 2011).…”

Influence of nitrogen fertilization on the characteristics of potato starch

“…In a previous study, Lu et al (2011) reported that potato starches with high phosphorus contents tend to exhibit high peak viscosity and breakdown in their pasting profiles. Zaidul et al (2007) also discussed the influences of calcium and magnesium on the pasting properties of starch.…”

Structure of faba bean, black bean and pinto bean starches at different levels of granule organization and their physicochemical properties

“…The peak viscosity and shear stability have been shown to be influenced by amylose content, proportion of amylopectin chain lengths of DP 13-24 and DP N 37 and phosphorus content (Han & Hamaker, 2001;Jane et al, 1999;Karim et al, 2007). The extent of set-back has been shown to be influenced by amylose content (Lu et al, 2011), by the absence or presence of unfragmented rigid swollen granules embedded in the leached amylose network (Chung et al, 2008) and by rapid retrogradation of leached amylose in the starch paste. Among FB cultivars, the peak viscosity (PV), breakdown viscosity (BV), and set-back viscosity (SB) followed the order: Fatima~F 18-20~FB 9-4~SSNS1, FatimaN F 18-20N Fb 9-4~SSNS1 and Fatima~F18-20~FB 9-4N SSNS1, respectively.…”