Structural, Morphological, Thermal, and Pasting Properties of Starches From Diverse Indian Potato Cultivars

Abstract

Starches from 42 diverse Indian potato cultivars are evaluated for diversity in structural (amylose content and amylopectin chain length distribution), morphological (granules size distribution), thermal, and pasting properties. Amylose content varied between 6.5 and 32.2% while the proportion of short (DP 6–12), medium (DP 13–18), and long (DP 19–30) amylopectin chains varied in the range from 37.2 to 45.4%, 35.6 to 39.1%, and 17.8 to 24.5%, respectively. Starches with higher transition temperature showed lower enthalpy of gelatinization. The proportion of small granules (<10 μm) correlated negatively to short amylopectin chains (DP 6–12), peak viscosity, and breakdown viscosity. Transition and pasting temperature related negatively to the proportion of short and medium chains of amylopectin (DP 6–12 and 13–18, respectively), while positively to that of long chains (DP 19–30). Peak viscosity and breakdown viscosity has a negative relation while the final and setback viscosity have a positive relation with long amylopectin chains.

Effect of peeling and unpeeling on yield, chemical structure, morphology and pasting properties of starch extracted from three diverse potato cultivars of Pakistan

“…Peak viscosity imitates the degradation of starch at molecular levels. Starch granules are in crystalline structure in their native forms and loss crystallinity upon heating which leads to structural breakdown and loss of integrity (Singh et al ., ). This integrity mainly depends on type of starch, heat treatment and chemical agents used during thermal process.…”

“…This might be due to some foreign particles (protein) other than starch that decreased peak viscosity. In addition to this, this difference might be due to chemical composition of starch that varies from variety to variety and even amylose and amylopectin content (Singh et al ., ). The previous study reported the inverse relation of peak viscosity with amylose content (Waterschoot et al ., ).…”

“…Numerous studies describe the isolation of potato starch from different varieties (Lee & Moon, ; Haque et al ., ; Singh et al ., ). But, there exists no study in the literature that reveals the effect of peeling and unpeeling of potatoes for the production of native starch.…”

Effects of gluten on rheological properties of dough and qualities of noodles with potato–wheat flour blends

“…As there was no wheat gluten in the potato flour, the gluten content in the formulated flour declined as the mass ratio of potato flour increased. Also, the increased water absorption ability caused the dough to absorb too much water (Singh et al, 2018). Therefore, the addition of potato flour might lead to the reduction of the dough stability.…”

“…The decrease of energy means decline of dough strength and degradation of the processing properties of the dough (Fu, Wang, Dupuis, & Cuthbert, 2017). The protein of potato flour was mainly composed of globulin and alkali‐soluble protein, two thirds of which was globulin protein (Singh et al, 2018). Nevertheless, the globulin protein could not form a gluten network.…”