Physical properties of starch of Asian-adapted potato varieties

Partial Hydrolysis of Granular Potato Starch Using α-Amylase - Effect on Physicochemical, Molecular, and Functional Properties

“…In addition, there were no significant differences found with increasing enzyme concentration as listed in Table . Our results were basically in line with those reported in the previous studies . Zhou et al found that the legume starches treated with pancreatic α‐amylase showed a little increase in the gelatinization temperature, whereas the value of ΔH gel was decreased.…”

Effect of enzymatic hydrolysis on some physicochemical properties of root and tuber granular starches

“…The gelatinization temperatures and enthalpy changes of native starches are shown in Table 5, which displays values close to those found in the literature (HOOVER, 2001;DEMIATE;FRANCO, 2008;GANGA;CORKE, 1999). After statistical analysis, it was observed that the gelatinization temperatures (T o , T p , T c ) and ΔH for all starches remained unchanged after hydrolysis, except for the peak temperature of the hydrolyzed cassava starch that was lightly lower when compared with the native cassava starch.…”

“…(1995) reported amylose contents varying from 24.4 to 27.3% for four potato cultivars, whereas Ganga and Corke (1999) showed values varying from 20.1 to 35.1% for twenty-four potato genotypes.…”

Studies on tuber and root starches. I. Structure and physicochemical properties of innala (Solenostemon rotundifolius) starches grown in Sri Lanka

“…The DH of both Bola and Dik were higher than those reported for genotypes of sweet potato (12.9 J/g, Collado et al, 1999), potato (14.9 J/g, Ganga & Corke, 1999), taro (6.8 J/g, Jane et al, 1992), but lower than that reported for genotypes of yam (19.8 J/g, Farhat et al, 1999). The gelatinization characteristics of many other tuber starches have been determined by Kofler hot stage microscopy.…”

“…T o of both Bola and Dik were higher than those reported for genotypes of potato (63.1°C, Ganga & Corke, 1999), sweet potato (64.6°C, Collado, Mabesa, & Corke, 1999), taro (43°C, Jane et al, 1992) and Yam (73.8°C, Farhat, Oguntona, & Neale, 1999). The T c of Dik (90.9°C) was beyond the values reported for genotypes of sweet potato (84.6°C; Ganga & Corke, 1999), potato (77.7°C, Collado et al, 1999), taro (63.3°C, Jane et al, 1992) and Yam (81.8°C, Farhat et al, 1999). However, T c of Bola (87.4°C) was closer to the value for sweet potato.…”