Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Effect of Low Level of Starch Acetylation on Physicochemical Properties of Potato Starch

  • Wickramasinghe, Hetti Arachchige Mangalika (Memuro Upland Farming Research Station, National Agricultural Research Center for Hokkaido Region) ;
  • Yamamoto, Kazuo (Obihiro University of Agriculture and Veterinary Medicine) ;
  • Yamauchi, Hiroaki (Memuro Upland Farming Research Station, National Agricultural Research Center for Hokkaido Region) ;
  • Noda, Takahiro (Memuro Upland Farming Research Station, National Agricultural Research Center for Hokkaido Region)
  • Published : 2009.02.28
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Abstract

In order to find out the effect of low level of starch acetylation on physicochemical properties of potato starch, amylose content, digestibility of raw and gelatinized starch, thermal properties, pasting properties, and the swelling power of native and acetylated potato starches were measured. The amylose content was significantly lower in acetylated starch than in their counterpart native starches. Though a tendency in the decrease in digestibility of raw starch was observed with starch acetylation, acetylation did not alter the proportion of readily digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) of both raw and gelatinized potato starches. No clear increase in the swelling power was observed, however, the peak and onset gelatinization temperatures and the enthalpy required for starch gelatinization decreased with starch acetylation. Peak and breakdown viscosities were reduced due to acetylation of potato starch while final viscosity and set back were increased.

Keywords

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