Physicochemical Properties of Starches Isolated from New Potato Cultivars in Korea
2009
Lee, H.C., Korea Food Research Institute, Seongnam, Republic of Korea | Kim, Y.S., Korea Food Research Institute, Seongnam, Republic of Korea | Choi, I.W., Korea Food Research Institute, Seongnam, Republic of Korea | Park, Y.K., Korea Food Research Institute, Seongnam, Republic of Korea | Lim, H.T., Kangwon National University, Chuncheon, Republic of Korea | Ji, J.R., PaekKwang CNS Co., Seongnam, Republic of Korea | Choi, H.D., Korea Food Research Institute, Seongnam, Republic of Korea
Physicochemical properties of starches isolated from 3 new potato cultivars developed by Potato Valley Ltd. were investigated and compared to those of starch isolated from ‘Superior’ being distributed prominently in Korea. Significant differences were observed in physicochemical properties such as granule size, amylose content, phosphorus content, water binding capacity, swelling power, solubility, and in vitro digestibility of starches from different potato cultivars. Thermal properties were evaluated using differential scanning calorimetry (DSC), and onset gelatinization temperatire (T∧o), peak temperature (T∧p), and enthalpies of gelatinization (∆H) of different potato cultivars ranged as 58.0±0.3-61.7±0.4℃, 63.7±0.2-66.5±0.0℃, and 15.6±0.5-17.0±0.3 J/g, respectively. Pasting properties were evaluated using a rapid visco analyzer (RVA), and pasting temperature, peak viscosity, and final viscosity of different potato cultivars ranged as 65.0±0.1-68.9±0.1℃, 8,163.7±196.3-9,035.7±6.4 cp, and 4,397.7±166.7-7,025.0±271.3 cp, respectively. Especially, ‘Gogu valley’ starch showed the highest values in the amylose and phosphorus content among tested potato cultivars and higher water binding capacity, swelling power, and solubility than those of other tested starches. And it also showed high pasting temperature, peak viscosity, trough viscosity, and final viscosity as compared to other tested starches.
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