Physicochemical properties and amylopectin structures of large, small, and extremely small potato starch granules

Effect of pulsed electrical fields on the structural properties that affect french fry texture during processing

“…Longer chains (DP > 37) cross more than one lamella, are mainly centred around DP 48-57, and consist of at least two subgroups with weight-average DP ~58 (B2 chains, crossing two lamellae) and 73 (B3 chains, crossing three lamellae) with a molar ratio of short to long chains of 5.3:6.5 (Noda et al, 2005). Long chains, with DP > 100, were also found in small amounts (Noda et al, 2005). These chainlength distributions have significant effect on properties such as crystallinity, gelatinization and viscosity, which in turn affect cooking and sensory (mouth-feel) properties.…”

Characterization of Physicochemical and Functional Properties of Starch from Five Yam (Dioscorea Alata) Cultivars in Indonesia

“…As thickener, the paste can form a smooth gel and remain flexible in cold conditions, thus improve the viscosity, texture and mouth feel of processed products [2]. These functional properties of starch were influenced by its physicochemical character [3], [4]. The starch physicochemical characteristic was influenced by several factors such as the type (source) of starch [5], amylose and amylopectin ratio, and starch gelatinization [6].…”

Genetically Modified Potato as a Source of Novel Carbohydrates

“…However, the well-ordered and dense structure of the native potato starch granule renders it resistant to enzymatic degradation by hydrolytic enzymes such as amyloglucosidases and α-amylases [8], which is very important in industrial applications. Amylopectin is the major component of starch in general, and in potato it normally constitutes 70-80% by weight [9] regardless of the size of the granules [10]. Approximately 4-6% of linkages are of the α-d-(1,6)-type, making it extensively branched.…”