Fine molecular structure and its effects on physicochemical properties of starches in potatoes grown in two locations

Ahmed, Sulaiman; Ru, Weidong; Han, Huaxin; Cheng, Linrun; Bian, Xiaobo; Li, Guangcun; Jin, Liping; Wu, Peng; Bao, Jinsong

doi:10.1016/j.foodhyd.2019.105172

Cited by 27 publications

(26 citation statements)

References 48 publications

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“…PS molecular fine structure strongly differs between genotypes (Ahmed et al., 2019; Gomand, Lamberts, Visser, et al., 2010) and growing conditions (temperature, moisture, location; Ahmed et al., 2019). As AM plays the leading role in (potato) starch gelation (see Section 3.3.1), gelation of PS pastes is positively correlated with their AM content (Ahmed et al., 2018; Gomand, Lamberts, Visser, et al., 2010; Tong, Ahmed, Pang, Zhou, & Bao, 2018).…”

Section: Heating and Cooling Of Potato Starch Suspensionsmentioning

confidence: 99%

“…Ahmed et al. (2019) suggested that differences in pasting of PS from distinct cultivars are related to the molecular architecture of both AM and AP. For pre‐gelatinized PS, Reyniers, De Brier, Matthijs, Brijs, and Delcour (2018) indeed showed that particularly the level of AM chains of intermediate length (DP 150 to 1,500) is crucial for gelation.…”

Section: Heating and Cooling Of Potato Starch Suspensionsmentioning

confidence: 99%

See 1 more Smart Citation

What makes starch from potato (Solanum tuberosum L.) tubers unique: A review

Reyniers

Ooms

Gomand

et al. 2020

Comp Rev Food Sci Food Safe

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The use of starch in food systems in many instances relies on its thickening and gelling capacity. When native starches fail to match process and/or product‐specific requirements, starches are physically and/or chemically modified to meet end‐use demands. Evidently, differences between starches of varying botanical origin have to be considered when selecting or modifying starches for particular applications. Potato starch (PS) ranks third in world production after maize and wheat starches. Its unique properties differ from those of cereal and pulse starches and are directly related to its molecular structure and organization. This review summarizes the differences between PS and cereal and pulse starches and how they set it apart in terms of gelatinization, pasting, gelation, and retrogradation. Recent advances in improving PS pasting and gelation using enzyme technology and mineral ions are also described.

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Section: Heating and Cooling Of Potato Starch Suspensionsmentioning

confidence: 99%

Section: Heating and Cooling Of Potato Starch Suspensionsmentioning

confidence: 99%

What makes starch from potato (Solanum tuberosum L.) tubers unique: A review

Reyniers

Ooms

Gomand

et al. 2020

Comp Rev Food Sci Food Safe

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“…Similar phenomenon exists in potato starch [ 18 ]. However, Ahmed et al [ 17 ] reported that no significant effects of environment are observed on HV, FV, SV and P Temp of potato starch. Nhan and Copeland [ 16 ] reported that PV, HV, and FV of wheat starch are affected by genotype, growing location, and their interaction, but BV, SV, and P Temp are not affected by genotype.…”

Section: Resultsmentioning

confidence: 99%

“…In recent years, the effects of genotype and growing environment on starch characteristics have been studied in rice [ 14 , 15 ], wheat [ 16 ], potato [ 17 , 18 ], and cassava [ 19 ]. The effects exhibit some differences among different references or crops.…”

Section: Introductionmentioning

confidence: 99%

“…For examples, Li and Liu [ 14 ] reported that components and chain-length distribution of rice starch are affected significantly by variety, growing location, and their interaction, but Sar et al [ 15 ] found that the structures of amylose and amylopectin are affected only by varieties but have no significant relationship with growing location and the interaction of variety and growing location. Pelpolage et al [ 18 ] reported that thermal properties and pasting peak, breakdown and final viscosities of potato starch are significantly affected by variety, growing location, and their interaction, but Ahmed et al [ 17 ] found that gelatinization conclusion temperature, gelatinization enthalpy, and pasting final viscosity of potato starch are not affected by growing location. In addition, Nhan and Copeland [ 16 ] reported that thermal and pasting properties of wheat starch are affected significantly by variety and growing location.…”

Section: Introductionmentioning

confidence: 99%

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Effects of Variety and Growing Location on Physicochemical Properties of Starch from Sweet Potato Root Tuber

Shi

Lin

et al. 2021

Molecules

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Three sweet potato varieties with purple-, yellow-, and white-fleshed root tubers were planted in four growing locations. Starches were isolated from their root tubers, their physicochemical properties (size, iodine absorption, amylose content, crystalline structure, ordered degree, lamellar thickness, swelling power, water solubility, and pasting, thermal and digestion properties) were determined to investigate the effects of variety and growing location on starch properties in sweet potato. The results showed that granule size (D[4,3]) ranged from 12.1 to 18.2 μm, the iodine absorption parameters varied from 0.260 to 0.361 for OD620, from 0.243 to 0.326 for OD680 and from 1.128 to 1.252 for OD620/550, and amylose content varied from 16.4% to 21.2% among starches from three varieties and four growing locations. Starches exhibited C-type X-ray diffraction patterns, and had ordered degrees from 0.634 to 0.726 and lamellar thicknesses from 9.72 to 10.21 nm. Starches had significantly different swelling powers, water solubilities, pasting viscosities, and thermal properties. Native starches had rapidly digestible starch (RDS) from 2.2% to 10.9% and resistant starch (RS) from 58.2% to 89.1%, and gelatinized starches had RDS from 70.5% to 81.4% and RS from 10.8% to 23.3%. Two-way ANOVA analysis showed that starch physicochemical properties were affected significantly by variety, growing location, and their interaction in sweet potato.

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Toward an understanding of potato starch structure, function, biosynthesis, and applications

Tong

Chen

et al. 2023

Food Frontiers

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Starch is the most important component in potato tubers, whose structure and composition play key roles in properties of potato storage, processing, and applications. This review identifies the biodiversity of starch content, structure, and physiochemical properties, particularly the amylose and amylopectin content, molecular and granular structure, gelatinization, retrogradation, swelling power, solubility, and digestibility of potato in the past decade. Various functions of major potato starch biosynthesis‐related enzymes, such as AGPase, starch synthase, starch branching enzyme, debranching enzyme, and glucan/water dikinase, are also summarized. The potential utilization of native and modified potato starch in food and medicine fields owing to its high pasting viscosity is also analyzed. This review will contribute to a better understanding of the genetics–structure–functions of potato starch and may provide insights into potential potato starch utilization and further genetic improvement of starch quality.

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Fine molecular structure and its effects on physicochemical properties of starches in potatoes grown in two locations

Cited by 27 publications

References 48 publications

What makes starch from potato (Solanum tuberosum L.) tubers unique: A review

What makes starch from potato (Solanum tuberosum L.) tubers unique: A review

Effects of Variety and Growing Location on Physicochemical Properties of Starch from Sweet Potato Root Tuber

Toward an understanding of potato starch structure, function, biosynthesis, and applications

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