Characterization of starch isolated from potato tubers (Solanum tuberosum L.)

Peshin, A

A. Peshin, Characterization of starch isolated from potato tubers (Solanum tuberosum L.), J FD SCI M, 38(5), 2001, pp. 447-449

14

INGLESE

Article

Food Science/Nutrition

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

0022-1155 → ACNP

38

5

2001

447 - 449

ISI

0022-1155(200109/10)38:5<447:COSIFP>2.0.ZU;2-E

Starch was purified from five Indian potato genotypes and a few important p hysico-chemical properties were determined. Starch yield was found to vary from 9 to 12.6 % on fresh weight basis. Scanning electron microscopy (SEM) studies of 'Kufri Jyoti' variety showed that potato starch granules were re latively large and oval to elliptical in shape. The mean particle size of p otato starch granules varied from 40 to 60 mum among different cultivars. T he total amylose content in potato starch ranged between 17.2 and 23.7 %. P otato starch contained high phosphorus content of 0.09 to 0.10 %. The swell ing volume of 1 % potato starch paste ranged from 20 ml to 40 ml/g starch. Viscosity of potato starch paste was much higher compared to cereal and oth er tuber crop starches. X-ray diffraction studies of potato starch extracte d from 'Kufri Jyoti' showed typical B-type pattern with a maximum peak at 1 7.1 degrees2 theta. The other significant peaks were observed at 5.7 degree s2 theta, 22.degrees2 theta and 24 degrees2 theta.