Properties of potato starch: Effects of genotype and growing conditions

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

“…According to Rickard, Asaoka and Blanshard (1991), for starches from non-cereal sources, the cassava starch is the most susceptible to α-amylase, and the potato starch, the most resistant. It is well known that cassava and sweet potato starches display an A-type X-ray diffraction pattern, whereas potato starch shows B-type pattern (COTTRELL et al, 1995;JANE et al, 1999;MCPHERSON;HOOVER, 2001;SRICHUWONG et al, 2005). We also found hydrolysis percentage was calculated in relation to the dry basis (db) starch weight by Equation 1:…”

Physicochemical and micro-structural properties of flours, starch and proteins from two varieties of legumes: bambara groundnut (Vigna subterranea)

“…In potato starch, the phosphorus is mainly present as phosphate monoesters, which are covalently bounded to the amylopectin fraction of the starch (Craig et al, 1989). However, the phosphorus content in potato starch has been reported to be influenced by growing conditions, storage conditions and the amylose/amylopectin ratio (Cottrell et al, 1995). Similarly a significant (r=−0.97) correlation was observed between amylose content and phosphorus content of bambara flours and starch samples.…”

Comparison of Pasting and Thermal Properties of Starches Isolated from four Processing Type Potato Varieties Cultivated in Two Locations in Hokkaido

“…Toyoshiro in Kamikawa reported the lowest while Kitahime in both locations reported the highest value for T P . Cottrell et al (1995) andChung et al (2014) reported that the differences in varietal characteristics among starches and growing locations are considered to exert an impact on T P . T P is considered to reflect the stability of the crystalline regions upon structural breakdown during gelatinization (Alvani et al, 2011).…”