Chapter 11 - Potato Starch: Production, Modifications and Uses

Abstract

The total production of potato starch is small compared to the total amount of starch produced in the world. This chapter gives an overview of the total production of starch worldwide focusing on the major commercial modifications of all potato starch reactions and the various uses of potato starch. Most of the dry matter of a potato tuber consists of starch granules. Starch forms the reserve material in the tuber for use in respiration and sprouting. Starch granules are formed from the very early stages of tuberization, as soon as the stolon tip begins to swell. The starch content increases during tuber growth. This increase is caused both by an increase in the number of granules and by enlargement of granule size. The chemical composition of the potato is very important to the potato starch industry. Potato processors must take account of factors such as dry matter, starch, and protein content. To obtain starch from potatoes, one of several processing routes, discussed in the chapter, can be chosen. With the grinding of the potatoes, the cells are broken open and a mixture of starch granules, broken cell walls, and the remainder of the cell content, which is mostly water containing soluble proteins, amino acids, sugars, and salts is formed. For further processing, physical separation of the two solid components (starch and fiber) from each other and from the potato juice is essential. Native potato starch, which is used in the food, paper, and textile industries, is often not optimal for a particular application. Modifications are done to obtain the properties needed for specific uses.