Physicochemical, morphological, functional, and pasting properties of potato starch as a function of extraction methods

Neeraj, ..; Siddiqui, S.; Dalal, Nidhi; Srivastva, Anuradha; Pathera, Ashok Kumar

doi:10.1007/s11694-021-00862-5

Cited by 26 publications

(7 citation statements)

References 39 publications

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“…Ash. The ash content in the starches was lower than that reported by other authors; Neeraj et al (2021) reported an ash content of 0.2% to 0.48%. Vargas et al (2016) and Pardo et al (2013) reported 0.43% and between 0.23% and 0.44%, respectively (without sprouting).…”

Section: Proximal Composition Analysis Of Starchcontrasting

confidence: 71%

Physiological and starch quality of potato tubers discarded from the potato chip industry in Mexico

Montoya-Anaya,

Aguirre-Mancilla,

Rodríguez-Núñez

et al. 2024

Chil. j. agric. res.

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Agroindustrial potato (Solanum tuberosum L.) waste mainly includes peel and pulp; however, potatoes of low industrial quality are also discarded by industry. A viable alternative to give added value to these byproducts is the use of these as seeds, as well as the use of starch. The objective of this work was to evaluate the physiological quality (germination and vigor), starch content and relationship between these variables in discarded tubers from the industry through chemical-structural analyses to better understand their influence on starch composition. The physiological quality of the potatoes was evaluated through germination and vigor tests; likewise, starch was extracted, and the yield was determined. Physicochemical characterization of the starches was carried out through proximal and structural analysis using nuclear magnetic resonance (NMR). The results showed that the tubers had 100.00% germination and 98.66% vigor and were suitable for use as seeds. The starch yield did not significantly differ. However, characterization of the starch revealed significant differences (p ≤ 0.05) in moisture, ash, carbohydrate and amylose contents, which were influenced by the storage temperature (4 °C) of the tubers subjected to a vigor test, which interferes with enzymatic activity. During germination, the NMR results showed type B crystallinity, which is typical of tubers, indicating that the viability tests did not promote changes in the type of crystallinity. The results obtained can help us understand the effect of germination on the composition of starch and, accordingly, choose the most appropriate applications for this starch, whether food or nonfood.

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Section: Proximal Composition Analysis Of Starchcontrasting

confidence: 71%

Physiological and starch quality of potato tubers discarded from the potato chip industry in Mexico

Montoya-Anaya,

Aguirre-Mancilla,

Rodríguez-Núñez

et al. 2024

Chil. j. agric. res.

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“…Starch pasting parameters include peak viscosity (PV), hot paste viscosity (HPV), cool paste viscosity (CPV), breakdown (BD), setback (SB), and pasting temperature (PT) (Nagar et al., 2021). Generally, the increase in CPV of potato starch may due to the aggregation of amylose molecules; moreover, PV shows positive correlation to amylose content (Neeraj et al., 2021). Higher amylose content of potato starch enables greater intermolecular interaction between amylose and amylopectin molecules, causing higher PV, BD, SB and lower HPV (Schirmer et al., 2013).…”

Section: Physicochemical Properties Of Potato Starchmentioning

confidence: 99%

“…As the major component and the dominant energy storage material in tubers, starch accounts for approximately 15–20% of fresh potato weight (Bertoft & Blennow, 2016). Generally, potato starch mainly exists in the body and is isolated with various methods for further utilization (Neeraj et al., 2021)…”

Section: Introductionmentioning

confidence: 99%

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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“…[ 39 ] Herein, we considered using an extraction method that would be easy for the farming community to reproduce, to obtain a commercial product with the smallest carbon footprint possible. [ 40 ] Moreover, we did not want to lose the bioactive compounds present in the Andean native potato during successive washings of starchy material in water.…”

Section: Resultsmentioning

confidence: 99%

Novel Starchy Materials Isolated from Andean Native Potatoes: Physical–Chemical and Functional Characterization and Application in Edible Film Production

Choquetico Iquiapaza,

Medrano,

Aguilar

et al. 2023

Starch Stärke

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Starchy materials are extracted from five Andean native potato varieties—Yana Puma Maqui (YP), Yana Winku (YW), Mulu Mata (MM), Qeqorani (Q), and Kuchi Aqcha (KA)—and characterized. Edible films from potato starchy materials are then produced and characterized. The YP and YW starchy materials show better antioxidant activity. The YP starchy material presents the largest particle size, the lowest starch content, and the highest amylose content, which decreases its swelling power and prevents granules from being disrupted at high temperatures. The YP starchy material films have high mechanical strength, but they are the most hydrophilic. The KA starchy material yields a gel with greater clarity and less tendency to retrograde. Because of its high amylopectin content, its films are more elongatable and less hydrophilic and have the lowest mechanical strength. The MM starchy material presents the smallest particle size, which increases its thermal stability and decreases its swelling power and amylose leaching. This starchy material yields a less soluble gel with less clarity at 25, 4, and −18 °C, and its films are the most elongatable. Meanwhile, the YW starchy material has the greatest swelling power, which results in thicker films with better mechanical properties and water resistance.

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Physicochemical, morphological, functional, and pasting properties of potato starch as a function of extraction methods

Cited by 26 publications

References 39 publications

Physiological and starch quality of potato tubers discarded from the potato chip industry in Mexico

Physiological and starch quality of potato tubers discarded from the potato chip industry in Mexico

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

Novel Starchy Materials Isolated from Andean Native Potatoes: Physical–Chemical and Functional Characterization and Application in Edible Film Production

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