Different Reactivity of Raw Starch from Diverse Potato Genotypes

Abstract

Potato starch is one of the most important renewable sources for industrial manufacturing of organic compounds. Currently, it is produced from mixed potato varieties that often are harvested from different fields. Meanwhile, tuber starches of various potato breeds differ in their crystallinity, granule morphology, and other physical and chemical parameters. We studied the reactions of raw potato starches of different origins to chemical and biochemical reactions typically used for industrial starch modification. The results clearly demonstrate that there is a significant difference in the reactivity of the starches of different potato genotypes. While the main products of the transformations are the same, their preparative yields differ significantly. Thus, tuber starch of certain potato varieties may be more suitable for specific industrial purposes. Starch reactivity may potentially be a phenotypical trait for potato breeding to obtain potato starches for various industrial applications.

Highly Efficient Base-Catalyzed Valorization of Food Waste into Lactic Acid at Mild Conditions with the Pretreatment Using HCl Recovered from PVC

“…This finding suggests that natural potato starch exhibits a greater susceptibility to hydrolysis than commercially purified starch. It is worth noting that various starch characteristics, such as average granule diameter, molecular weight, crystallinity, and degree of branching, have been reported to influence the hydrolysis rate. , Moreover, the effect of reaction time was evaluated, revealing that a 30 min acid pretreatment sufficed for optimal results, with any extension of reaction time to 60 min resulting in decreased glucose yields in most cases.…”

Employing CRISPR/Cas Technology for the Improvement of Potato and Other Tuber Crops

“…Technology for starch isolation from natural sources is relatively simple and the range of industrial starch-based products is quite extensive and diverse. Starch extracted from potatoes has many utilization in food and technical-industrial applications, as potato starch has a variety of preferable molecular and intermolecular features (purity, molecular weight, phosphorylation, branching) ( Khlestkin and Eltsov, 2021 ). Starch contains two major different carbohydrate, namely amylose (20–30%) and amylopectin (70–80%).…”

Insight into property, function, and digestion of potato starch modified by phenolic compounds with varying structures

“…Potato starch is the main component of potatoes and is also an important raw material for food and chemical industries, which has the advantages of high viscosity, low pasting temperature, high water absorption, and high paste transparency (Khlestkin & Eltsov, 2021; Luo & Zhang, 2018). It has been reported that the physical, chemical, and nutritional properties of potato starch affect the quality of potato starchy products (He et al., 2020; Liao et al., 2019).…”