Pasting Properties Of Potato Starch Research Articles

Effects of peanut oligopeptides on the pasting properties of potato starch and digestive characteristics of dry, flat potato starch noodles

In this study, we developed dry, flat potato starch noodles with an ideal taste and low digestibility. Peanut oligopeptide and potato starch were combined to form dry, flat potato starch noodles containing different peanut oligopeptide contents using a steam-slice method. Adding 5 % and 10 % peanut oligopeptides maintained the dry, flat starch noodles' quality. Scanning electron microscopy (SEM) analysis showed that dry, flat starch noodles containing peanut oligopeptides had more pores with pore sizes ranging from 0.30 μm to 2.00 μm. X-ray diffraction (XRD) results showed that peanut oligopeptide promoted the recrystallization of amylopectin during the retrogradation process after gelatinization, and the crystallinity of noodles ranged from 4.31 % (control noodles) to 18.24 % (noodles containing 10 % peanut oligopeptides). An in vitro simulated digestion test showed that the slowly digestible starch and resistant starch contents of noodles containing 10 % peanut oligopeptides were 18.24 % and 22.03 %—significantly higher than control starch noodles (14.88 % and 9.9 %, respectively). Therefore, when peanut oligopeptides were added to dry, flat starch noodles, it was a promising material for lowering blood sugar levels after meals.

The Properties of Different Starches under the Influence of Glucono-Delta-Lactone at Different Concentrations.

In this study, glucono-delta-lactone (GDL), which is Generally Recognized as Safe (GRAS), was added to native starches to modify their physicochemical properties. The effects of GDL on the molecular weight, pasting properties, flow behavior, gel syneresis, and crystallization properties of potato, tapioca, and corn starches were investigated. GPC results showed that as the GDL concentration increased, the molecular weight of amylose increased, whereas that of amylopectin decreased. An analysis using the Rapid Visco Analyzer revealed that the addition of GDL improved the pasting properties of potato starch, with reduced peak viscosity and breakdown viscosity, and it also improved setback viscosity. On the other hand, tapioca starch degraded substantially after GDL addition, indicating a lower tendency for short-term retrogradation, as reflected in the lower setback viscosity. The effects of GDL on corn starch pasting properties were very similar to those observed for tapioca starch, but the changes were relatively subtle. In terms of flow behavior, GDL addition decreased and increased the flow index values of the potato and tapioca starch pastes, respectively. However, the effect of GDL addition on the flow index value of the corn starch paste was found to be insignificant. The results also showed that the percentage of syneresis under the influence of GDL depended on the starch botanical origin-that is, potato starch, 14-18%, tapioca starch, 10-13%, and corn starch, 17-20%-which was substantiated by crystallinity analysis. It was observed that GDL has the potential to be used for starch modification because it creates desirable functionalities with the advantage of being a green-labelled ingredient.

Physicochemical, morphological, functional, and pasting properties of potato starch as a function of extraction methods

The potato starch extracted by physical, chemical, and enzymatic methods were analyzed for physicochemical, morphological, functional, and pasting properties. In the physical extraction methods, T1 (water at 30 °C) was found better in starch yield, water absorption capacity (WAC), and whiteness. In the chemical extraction methods, starch from T5 (NaOH-0.25%) had higher WAC, and lower ash content. The starch from T7 (SDS-ME-2%) had higher amylose, starch purity, and lower amylopectin, moisture, fat content. The starch from T11 (NaOCl-5.25%) had higher starch whiteness value. In the enzymatic extraction methods, starch from T13 (cellulase-0.15%) had higher starch yield. Further, the physical (T1), chemical (T5, T7 and T11) and enzymatic (T13) methods were used in combination and had shown the better physicochemical and morphological characteristics of starch. The starch from combined method (T14) had significantly higher yield (12.4%), WAC (259%), swelling power (40.3%), solubility (23.6%), purity (87.3%), and whiteness (95.2%). The starch from combined method also had significantly lower phosphorus (81.7%), protein (0.30%), fat (0.29%), ash (0.26%), crude fiber (0.15%) content, and syneresis (18.8%). The starch from combined method had resulted in the better starch granule structure, pasting properties than most of the other treatments. So, the physical, chemical, and enzymatic treatments in combination can be used for extraction of high-quality starch from potato.

Dual modification of potato starch: Effects of heat-moisture and high pressure treatments on starch structure and functionalities

This study investigated the association of heat moisture treatment (HMT) with high hydrostatic pressure (HHP) and evaluated its effects on the thermal, pasting, swelling power, solubility, morphology, and crystallinity characteristics, as well as in vitro digestibility of potato starch. The single and dual modifications significantly altered the pasting properties of potato starch except for HHP. When HHP was applied to HMT starches, the peak viscosities, setback, and final viscosities were greatly increased compared to those of the samples processed with HMT alone. Dual modification increased the transition temperatures, swelling power, and altered the relative crystallinity. The modified starch exhibited a slower rate of glucose release which decreased proportionally with increasing moisture in the HMT. Dual modification showed a remarkable ability to modify starches with different characteristics and can be used as an alternative in the elaboration of low glycaemic index foods.

Fine molecular structure and its effects on physicochemical properties of starches in potatoes grown in two locations

Seven potato cultivars were planted at two different locations, E1 (Yiwu) and E2 (Jinhua) to assess the starch molecular structures and physicochemical properties as affected by growing locations. Most of the potato cultivars in E2 presented significantly smaller average whole molecular size (Rh¯) whereas larger average chain length of amylopectin (X¯) along with lower proportion of fa chains (DP 6–12) than those in E1. Significant varietal difference in the physicochemical properties were observed within each location, but only the mean onset temperature in E1 was significantly lower than that in E2. The fine structures (chain-length distribution) of both amylose and amylopectin affected the pasting properties of potato starches based on the starch structure-property correlations. The amylopectin fine structure also determined the thermal and retrogradation properties. Potato starches with more short chains and less long chains of amylopectin displayed lower gelatinization temperature but higher retrogradation.

Effect of heat-moisture treatment on functional and pasting properties of potato (Solanum tuberosum L. var. Granola) starch

The objective of this research was to determine the effect of heat-moisture treatment (HMT) on functional and pasting properties of potato starch. Descriptive experimental methods that consist of 5 treatment conditions (80, 90, 100, 110, and 120°C) were applied for HMT of potato starch (var. Granola). The result showed that the higher temperature of HMT decreased the whiteness degree, syneresis, swelling volume, water absorption capacity, peak viscosity, and hold viscosity, but increased pasting point and setback viscosity. HMT at 110oC resulted in a minimum point for swelling volume (6.47 mL/g), solubility (36.15%), water absorption capacity (1.14 g/g), peak viscosity (1113 cP), hold viscosity (1063 cP), breakdown viscosity (50 cP), final viscosity (1655 cP), setback viscosity (592 cP) and maximum point for gelatinization temperature (82.09oC). Based on pasting properties, HMT potato starch was resistant to heating and suitable to be applied to sterilization products.

Rheological, pasting, and structural properties of potato starch by cross-linking

ABSTRACTThe present study determined the effects of cross-linking with sodium trimetaphosphate (STMP)/sodium tripolyphosphate (STPP) on the structural, rheaological, and pasting properties of potato starch. Starches cross-linked by STMP/STPP at 0.0125%, 0.025%, 0.05%, 0.5%, 5%, and 10% were designated as the cross-linking of potato starch (CLPS)-0.0125, CLPS-0.025, CLPS-0.05, CLPS-0.5, CLPS-5, and CLPS-10, respectively. Scanning electron microscope revealed that STMP/STPP treatment resulted in some changes in the surface of the native potato starch (NPS) granules. An analysis with a light microscope showed that NPS granules were completely ruptured and had disappeared but that the granules of CLPS-0.0125, CLPS-0.025, and CLPS-0.05 were scarcely ruptured after heating at 95°C for 30 min. The 31P nuclear magnetic resonance spectra of CLPS-5 and CLPS-10 showed new peaks of monostarch diphosphate, cyclic-monostarch monophosphate, and distarch monophosphate. Pastes of CLPS-0.0125, CLPS-0.025, and CLPS-0.05 exhibited significantly higher shear-thinning fluid characteristics than NPS. Steady and dynamic shear analysis showed that, compared to NPS, CLPS pastes (0.5, 5, and 10) had significantly greater apparent viscosity (ηa,100), consistency index (K), yield stress (σoc), dynamic moduli (G′, G″), and complex viscosity (η*). These results indicate that cross-linking with STMP/STPP can be used to improve the rheaological and pasting properties of potato starch for desired food applications.

Effect of Maltodextrins on the Rheological Properties of Potato Starch Pastes and Gels.

The study examines the effects of maltodextrins saccharified to various degrees on some rheological properties of potato starch dispersions. Pasting characteristics, flow curves, and mechanical spectra were determined for native potato starch and for its blends with potato maltodextrins having dextrose equivalents (DE) of 10.5, 18.4, and 26.5. The results showed that medium-saccharified maltodextrin (DE = 18.4) gave the strongest effect, manifesting itself as a considerable reduction in the viscosity at pasting, a decrease in apparent viscosity during flow, and a decrease in the storage and loss moduli. Addition of high-(DE = 26.5) or low-(DE = 10.5) saccharified maltodextrins had a markedly smaller effect on the rheological properties of starch. The differences in the effects produced by the maltodextrins are closely connected to the degree of polymerisation of the maltooligosaccharides in the systems.

The effect of electrostatic interactions on pasting properties of potato starch/xanthan gum combinations

The effects of electrostatic interactions on pasting properties of potato starch (PS)/xanthan gum (XG) combinations were investigated. The RVA peak viscosity of combinations was decreased firstly and then increased with the adding of XG. The analysis and regression model performance of RVA measurement showed that there was the relationship between pasting properties of combinations and XG concentrations. Electrostatic repulsions between native potato starch or anionic modified potato starches (AP) and XG could be present by decreasing peak viscosity, but the pasting temperatures showed increasing trend. However, electrostatic attractions between cationic modified potato starch (CP) and XG showed the opposite effect. Negative zeta potential determination for combinations (− 54.6 mv) was higher than PS (− 35.2 mv) illustrated that combinations had more electronegativity and stability, in addition a phase-separated microstructure was exhibited in the combinations determined by Zeta potential results. SEM micrographs presented that XG film attached to the surface of PS granules, which inhibited the starch granules destruction and leaching of amylase. The electrostatic repulsion leaded to more stability of the three dimensional network structures of combinations. The strong electrostatic interactions between PS and XG were found to play an important role on the pasting properties of the combinations.

Effect of Acid Modification on the Properties of Potato Starch Pastes and Starch Film

The effect of acid modification using 1mol/L HCl on viscosity, thermal properties and mechanical properties of potato starch pastes and starch film were investigated. After acid modification, the surface of starch granules did not show more roughness and viscosity of starch pastes become lower. The results of DSC indicated that acid should act on amorphous region of starch firstly and would act on the crystallization region with the longer treatment time. In the very close viscosity scope, the mechanical properties of starch films were increased obviously after acid modification.

Correlations of the Composition, Minerals, and RVA Pasting Properties of Various Potato Starches

AbstractMultiple linear regression equations were developed to correlate the granule size distribution, composition, and minerals content with the Rapid Visco Analyser (RVA) pasting properties of potato starches of different cultivars. From the experimental values and the values of the regression coefficients, it could be observed that a higher level of amylose resulted in a lower peak viscosity (PV) and breakdown (BD) and higher setback (SB) and peak viscosity temperature (PVT) in the potato starches. The reverse was observed when the phosphorus content was higher. Smaller granule size was associated with a decrease in the PVT, whereas larger granules demonstrated higher PV, BD, and SB values in the potato starches. A higher calcium content was associated with a decrease in PV and an increase in BD, SB, and PVT. On the other hand, higher potassium was associated with an increase in PV, BD, SB, and PVT. The sodium contents demonstrated a higher PV and SB, and the reverse was observed in the BD and PVT. It is difficult to conclude the precise role of magnesium ions to the RVA properties although as divalent cations, they may have similar effect as calcium. From the positive and negative values of the regression coefficients it was shown that the correlation is useful for determining more precise values of the RVA pasting properties using a multiple linear regression equation. The correlations were also useful for predicting the effects of the starch composition and minerals on the RVA pasting properties.

Relationship Between the Pasting Behaviour and the Phosphorus Content of Different Potato Starches

AbstractThe viscometric properties of potato starch pastes from a range of potato varieties were investigated. The results were correlated with the phosphorus, sodium, potassium, calcium and magnesium, and amylose and protein contents of the extracted starches. The viscometric properties of the starches extracted from the different potato varieties varied significantly. In agreement with some earlier work reported in the literature, a strong correlation between the peak viscosity and the phosphorus content was found. Furthermore, weak correlations between peak viscosity and potassium and peak temperature and phosphorus level were observed. In addition, it was demonstrated clearly that at low starch concentrations (1%) the final viscosity also correlates with the phosphorus content, which could explain the discrepancies found in the published literature.

Structure of potato starch pastes in the ageing process by the measurement of their dynamic moduli

The effect of ageing on the rheological properties of potato starch pastes was investigated by measurement of dynamic viscoelasticity. The value of the storage modulus ( G′) increased rapidly with time for the first few hours, but attained equilibrium after a long period of ageing. The relation between the concentration and the storage modulus showed a c 1·6 dependence. The Avrami exponent ( n) obtained in this study was 0·66 and deviated significantly from the value ( n = 1), corresponding to rod-like growth of crystal. The rate of storage modulus increase decreased with increasing concentrations up to 10%, and at higher concentrations little or no increase was observed. In addition, the rate of storage modulus increase increased dramatically when the NaCl concentration was raised to levels of 0·01 m or above. An even greater increase in rate occurs on addition of AlCl 3.