What makes starch from potato (Solanum tuberosum L.) tubers unique: A review

Abstract

The use of starch in food systems in many instances relies on its thickening and gelling capacity. When native starches fail to match process and/or product‐specific requirements, starches are physically and/or chemically modified to meet end‐use demands. Evidently, differences between starches of varying botanical origin have to be considered when selecting or modifying starches for particular applications. Potato starch (PS) ranks third in world production after maize and wheat starches. Its unique properties differ from those of cereal and pulse starches and are directly related to its molecular structure and organization. This review summarizes the differences between PS and cereal and pulse starches and how they set it apart in terms of gelatinization, pasting, gelation, and retrogradation. Recent advances in improving PS pasting and gelation using enzyme technology and mineral ions are also described.

Effect of Esterification Conditions on the Physicochemical Properties of Phosphorylated Potato Starch

“…Native starch contained 85.2 mg P/100 g and 23.5% amylose ( Table 1 ), which is typical of potato starch [ 5 , 8 , 9 , 35 , 36 ].…”

Transformations and functional role of starch during potato crisp making: A review

“…When shear is applied, for example, in a rapid visco analyzer, the highest viscosity reached when heating PS suspensions has indeed been shown to be positively related to the level of phosphate ester groups (Lu et al., 2011; Noda et al., 2004). As also reviewed recently, in addition to the phosphate monoester content, also the granule size distribution and the AP chain length distribution impact the viscosity of PS suspensions, with larger granules and higher levels of short AP chains (DP ≥ 18) resulting in higher viscosities (Reyniers, Ooms, et al., 2020). In general, in the presence of shear, PS is also subject to a large viscosity breakdown due to its high swelling capacity and the accompanying disintegration of the granules (Gomand, Lamberts, Visser, & Delcour, 2010; Svegmark & Hermansson, 1991).…”

“…The structural and functional properties of (hydrated) PS are summarized here. For a more elaborate review on the unique molecular structure and viscosifying properties of PS and how these differ from those of starches of cereal and legume origin, the interested reader is referred to the recent review article by Reyniers, Ooms, Gomand, and Delcour (2020).…”

“…Heating suspensions of isolated starch granules in excess water, to and above their so‐called gelatinization temperature (58 to 63 °C for PS [Reyniers, Ooms, et al., 2020; Waterschoot et al., 2015]), results in crystal melting, granule swelling (a phenomenon mainly dictated by AP [Tester & Morrison, 1990]), and leaching of starch molecules from the granules. As recently reviewed, PS exhibits unique viscosifying properties, which is evidently related to the phosphate ester groups on potato AP (Reyniers, Ooms, et al., 2020). More particularly, during heating of PS suspensions, repulsion between negatively charged phosphate monoesters on adjacent AP chains causes rapid swelling and high viscosity development (Bergthaller, Witt, & Goldau, 1999).…”

“…In general, in the presence of shear, PS is also subject to a large viscosity breakdown due to its high swelling capacity and the accompanying disintegration of the granules (Gomand, Lamberts, Visser, & Delcour, 2010; Svegmark & Hermansson, 1991). However, the level of shear‐induced viscosity breakdown is influenced by the content and composition of the mineral ions linked to the esterified phosphate groups on AP (Reyniers, Ooms, et al., 2020). Divalent cations can establish ionic bridges between potato AP chains thereby stabilizing the granules (Chen et al., 2014; Fortuna et al., 2013).…”