Browse > Article
http://dx.doi.org/10.9721/KJFST.2017.49.4.360

Physicochemical, structural, pasting, and rheological properties of potato starch isolated from different cultivars  

Lee, Jungu (Department of Food and Nutrition, Kyung Hee University)
Choi, Moonkyeung (Department of Food and Nutrition, Kyung Hee University)
Kang, Jinsoo (Department of Food Science and Nutrition, Dankook University)
Chung, Yehji (Department of Food Science and Nutrition, Dankook University)
Jin, Yong-Ik (Highland Agriculture Research Institute, RDA)
Kim, Misook (Department of Food Science and Nutrition, Dankook University)
Lee, Youngseung (Department of Food Science and Nutrition, Dankook University)
Chang, Yoon Hyuk (Department of Food and Nutrition, Kyung Hee University)
Publication Information
Korean Journal of Food Science and Technology / v.49, no.4, 2017 , pp. 360-368 More about this Journal
Abstract
The objective of this research was to elucidate the physicochemical, structural, pasting and rheological properties of potato starch isolated from a foreign potato cultivar ('Atlantic') and new domestic potato cultivars ('Goun', 'Sebong', and 'Jinsun'). Scanning electron microscopy (SEM), X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FT-IR), and one-dimensional nuclear magnetic resonance (1D NMR) showed that the structural properties of potato starch did not vary significantly with cultivars. RVA analysis demonstrated that the 'Atlantic' starch had the highest breakdown viscosity among all potato starches. In steady shear rheological analysis, all potato starch dispersions showed shear-thinning behaviors (n =0.63-0.72) at $25^{\circ}C$. The highest apparent viscosity (${\eta}_{a,5}$), consistency index (K), and yield stress (${\sigma}_{oc}$) were observed in the 'Goun' starch dispersion. In dynamic shear rheological analysis, storage modulus (G') and loss modulus (G") values of new domestic potato starch dispersions were higher than those of the 'Atlantic' starch dispersion.
Keywords
potato starch; foreign potato; domestic potato; pasting properties; rheological properties;
Citations & Related Records
Times Cited By KSCI : 6  (Citation Analysis)
연도 인용수 순위
1 Choi HD, Lee HC, Kim SS, Kim YS, Lim HT, Ryu HG. Nutrient components and physicochemical properties of new domestic potato cultivars. Korean J. Food Sci. Technol. 40: 382-388 (2008)
2 Chung HJ, Li XQ, Kalinga D, Lim ST, Yada R, Liu Q. Physicochemical properties of dry matter and isolated starch from potatoes grown in different locations in Canada. Food Res. Int. 57: 89-94 (2014)   DOI
3 Simkova D, Lachman J, Hamouz K, Vokal B. Effect of cultivar, location and year on total starch, amylose, phosphorus content and starch grain size of high starch potato cultivars for food and industrial processing. Food Chem. 14: 3872-3880 (2013)
4 Chung IM, Kim JK, Jin YI, Oh YT, Prabakaran M, Youn KJ, Kim SH. Discriminative study of a potato (Solanum tuberosum L.) cultivation region by measuring the stable isotope ratios of bio-elements. Food Chem. 212: 48-57 (2016)   DOI
5 Lee JS, Choi MK, Moon EY, Kang MH. Physico-chemical properties of starches from Atlantic and Bora Valley potato cultivars with different colors. J. Korean Soc. Food Sci. Nutr. 39: 542-547 (2010)   DOI
6 Mclntyre DD, Ho C, Vogel HJ. One-dimensional Nuclear Magnetic Resonance studies of starch and starch products. Starch/Starke 42: 260-267 (1990)   DOI
7 Gong Q, Wang LQ, Tu K. In situ polymerization of starch with lactic acid in aqueous solution and the microstructure characterization. Carbohyd. Polym. 64: 501-509 (2006)   DOI
8 Noda T, Tsuda S, Mori M, Takigawa S, Chie ME, Kim SJ, Hashimoto N, Yamauchi H. Determination of the phosphorus content in potato starch using an energy-dispersive X-ray fluorescence method. Food Chem. 95: 632-637 (2006)   DOI
9 Lu ZH, Yada RY, Liu Q, Bizimungu B, Murphy A, Koeyer DD, Li XQ, Pinhero RG. Correlation of physicochemical and nutritional properties of dry matter and starch in poatoes grown in different locations. Food Chem. 126: 1246-1253 (2011)   DOI
10 Kesarwani A, Chiang PY, Chen SS. Rapid Visco Analyzer measurements of japonica rice cultivars to study interrelationship between pasting properties and farming system. Int. J. Agro. Article ID 3595326 (2016)
11 Kim YS, Park JY, Lee JH. Quality characteristics of bread dough added with immature chalssalbori flour. Korean J. Food Cook. Sci. 30: 385-393 (2014)   DOI
12 Burrell GL, Dunlop NF, Separovic F. Non-Newtonian viscous shear thinning in ionic liquids. Soft Matter 6: 2080-2086 (2010)   DOI
13 Yoo D, Kim C, Yoo B. Steady and dynamic shear rheology of rice starch-galactomannan mixtures. Starch/Starke 57: 310-318 (2005)   DOI
14 Lee YJ, Jeong JC, Yoon YH, Hong SY, Kim SJ, Jin YI, Nam JH, Kwon OK. Evaluation of qulaity characteristics and definition of utilization category in Korean potato (Solanum tuberosum L.) cultivars. Korean J. Crop Sci. 57: 271-279 (2012)   DOI
15 Kim EJ, Kim HS. Influence of pectinase treatment of the physicochemical properties of potato flours. Food Chem. 167: 425-432 (2015)   DOI
16 Alavani K, Qi X, Tester RF, Snape CE. Physico-chemical properties of potato starches. Food Chem. 125: 958-965 (2011)   DOI
17 Kaul A, Singh N, Ezekiel R, Sodhi NS. Properties of starches separated from potatoes stored under different conditions. Food Chem. 114: 1396-1404 (2009)   DOI
18 Nada T, Tsuda S, Mori M, Takigawa S, Chie ME, Saito K, Mangalika WHA, Hanaoka A, Suzuki Y, Yamauchi H. The effect of harvest dates on the starch properties of various potato cultivars. Food Chem. 86: 119-125 (2004)   DOI
19 Kwon OY, Kim MY, Son CW, Liu XW, Kim HC, Yoon WK, Kim HM, Kim MR. Protein and amino acid composition of domestic potato cultivars. J. Korean Soc. Food Sci. Nutr. 37: 117-123 (2008)   DOI
20 Djabali D, Belhanache N, Nadjemi B, Dulong V, Picton L. Relationship between potato starch isolation methods and kinetic parameters of hydrolysis by free and immobilised ${\alpha}$-amylase on alginate (from laminaria digitata algae). J. Food Comp. Anal. 22: 563-570 (2009)   DOI
21 Lu ZH, Donner E, Yada RY, Liu Q. The synergistic effects of amylose and phosphorus on rheological, thermal and nutritional properties of potato starch and gel. Food Chem. 133: 1214-1221 (2012)   DOI
22 Huang T, Zhou D, Jin Z, Xu X, Chen H. Effect of debranching and heat moisture treatments on structural characteristics and digestibility of sweet potato starch. Food Chem. 187: 218-224 (2015)   DOI
23 AACC. Approved Method of the AACC. 10th ed. Method 44-15A, 46-12, 30-10, 08-01, and 76-13. American Association of Cereal Chemists, St. Paul, MN, USA (2000)
24 Williams PC, Kuzine FD, Hylnka I. A rapid colorimetric procedure for estimating the amylose content of starches and flours. Cereal Chem. 47: 411-419 (1970)
25 Fajardo D, Jayanty SS, Jansky SH. Rapid high throughput amylose determination in freeze dried potato tuber samples. J. Vis. Exp. 80: 50407 (2013)
26 Kahraman K, Koksel H, Ng PKW. Optimisation of the reaction conditions for the production of cross-linked starch with high resistant starch content. Food Chem. 174: 173-179 (2015)   DOI
27 Muhrbeck P, Tellier C. Determination of the posphorylation of starch from native potato varieties by $^{31}P$ NMR. Starch/Starke 43: 25-27 (1991)   DOI
28 Hong J, Zeng XA, Buckow R, Han Z, Wang MS. Nanostructure, morphology and functionality of cassava starch after pulsed electric fields assisted acetylation. Food Hydrocolloid. 54: 139-150 (2016)   DOI
29 Han SK, Song YS, Lee HU, Ahn SH, Yang JW, Lee JS, Chung MN, Suh SJ, Park KH. Difference of starch characteristics of sweetpotato (Ipomoea batatas (L.) Lam) by cultivated regions. Korean J. Food Sci. Technol. 45: 682-692 (2013)   DOI
30 French D. Fine structure of starch and its relationship to the organization of starch granules. J. Jpn. Soc. Starch Sci. 19: 8-25 (1972)   DOI
31 Hui R, Qi-he H, Ming-liang F, Qiong Xu, Guo-qing H. Preparation and properties of octenyl succinic anhydride modified potato starch. Food Chem. 114: 81-86 (2009)   DOI
32 Nilsson GS, Bergquist KE, Nilsson U, Gorton L. Determination of the degree of branching in normal and amylopectin type potato starch with $^1H$-NMR spectroscopy improved resolution and twodimensional spectroscopy. Starch/Starke 48: 352-357 (1996)   DOI