Effect of storage on the size distribution and amylose/amylopectin ratio in potato starch granules

Johnston, F. B.; Urbas, Branko; Khanzada, G.

doi:10.1007/bf02849767

Cited by 19 publications

(7 citation statements)

References 5 publications

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“…That comparison had a P value of 0.058, near the threshold for significance. The increase in the proportion of amylose in tuber starch after storage at 6°C is consistent with previous work comparing fresh and cold-stored tubers (Johnston et al 1968;Weaver et al 1978). An increase in the proportion of amylose during storage could occur if amylopectin was hydrolyzed at higher rate than amylose.…”

Section: Resultssupporting

confidence: 91%

“…The increase in the proportion of amylose in tuber starch after storage at 6°C is consistent with previous work comparing fresh and cold‐stored tubers (Johnston et al. ; Weaver et al. ).…”

Section: Resultssupporting

confidence: 91%

“…However, we did not compare starch granules of tubers stored at room temperature with those stored in a cooler. A large effect of environment on starch granule size has been reported (Johnston et al 1968).…”

Section: Resultsmentioning

confidence: 99%

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Tuber starch amylose content is associated with cold‐induced sweetening in potato

Jansky

Fajardo

2014

Food Science & Nutrition

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Cold-induced sweetening (CIS) is the accumulation of reducing sugars in potato tubers at low storage temperatures. It is undesirable because it results in dark fry products. Our study evaluated the relationship between genetic resistance to CIS and two starch parameters, amylose content and starch granule size. We found that the amylose content in four CIS-resistant varieties was higher than that in five susceptible varieties. Amylose content was influenced not only by variety but also storage, production year, and field location. However, interactions between amylose content and environmental variables were not detected. In contrast, starch granule size was not associated with CIS resistance. No effect of storage on starch granule size was detected, and interactions among variety, production year, and field location were observed. Tuber starch amylose content should be considered a source of variability for CIS.

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Section: Resultssupporting

confidence: 91%

Section: Resultssupporting

confidence: 91%

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Tuber starch amylose content is associated with cold‐induced sweetening in potato

Jansky

Fajardo

2014

Food Science & Nutrition

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“…Storage temperature affects not only the quantity but also the quality of potato starch (Leszczynski 1989). Jhonston et al (1968) observed an increase in amylose content after storage while Golachowski (1985) reported a decrease. There are confl icting reports about the effect of storage on the viscosity of starch.…”

Section: Introductionmentioning

confidence: 89%

“…'Kufri Sindhuri' and 'Kufri Jyoti', released in 1967and 1968, respectively, and 2 new potato cultivars viz. 'Kufri Chipsona-1' and 'Kufri Chipsona-2', released in 1998 duration cultivars, while 'Kufri Sindhuri' (more than 110 days) is a late duration cultivar.…”

Section: Methodsmentioning

confidence: 99%

Physico-chemical and pasting properties of starch from stored potato tubers

et al. 2010

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Starch was separated from tubers of four potato (Solanum tuberosum L.) cultivars, viz. 'Kufri Jyoti', 'Kufri Sindhuri', 'Kufri Chipsona-1' and 'Kufri Chipsona-2' before and after 90 days of storage at 4, 8, 12 and 16°C and, morphological, physico-chemical and pasting properties were studied. Scanning electron microscopy showed oval and irregular shaped starch granules with average diameter of 15 μm, and the granule diameter increased after storage. Peak viscosity was lower after storage at 8°C and higher at 16°C. Hot paste viscosity decreased while breakdown viscosity and set back viscosity increased after storage, and there was no significant change in cold paste viscosity. A significant decrease in pasting time and increase in pasting temperature was observed after storage. Phosphorus content showed significant positive correlation with peak viscosity (r = 0.452, p <0.05) and breakdown viscosity (r = 0.685, p <0.01), and a negative correlation with amylose content (r = -0.674, p <0.01). 'Kufri Sindhuri' starch showed significantly (p <0.05) higher peak, hot paste, breakdown and cold paste viscosity. The X-ray diffraction pattern of starch showed a distinctive maximum peak at around 17°, 2 ϑ and it was not affected by the cultivar or storage temperature.

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Properties of Starch Obtained from Potato Tubers Influenced by Various Temperatures

Golachowski¹

1985

Starch Stärke

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The properties of starch separated from potato tubers were studied regarding the following storage temperatures: +20 °C, +8 °C, +4 °C and 0 °C. The study included also potato tubers having been frozen, thawed and refrozen as well as potato tubers before storage. Starch separated from the stored potato tubers showed differences in chemical composition, reducing power, granularity, whiteness and viscosity as well as gelatinization temperatures in comparison with the starch separated from potato tubers before storage. Quantity and direction of the changes within starch properties depended on storage temperatures. The smallest changes in the properties were observed during potato storage at +4 °C and +8 °C.

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Effect of storage on the size distribution and amylose/amylopectin ratio in potato starch granules

Cited by 19 publications

References 5 publications

Tuber starch amylose content is associated with cold‐induced sweetening in potato

Tuber starch amylose content is associated with cold‐induced sweetening in potato

Physico-chemical and pasting properties of starch from stored potato tubers

Properties of Starch Obtained from Potato Tubers Influenced by Various Temperatures

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