Changes of starch properties during steeping of potato
1989
Kim, K.A. (Chonnam National Univ., Kwangju (Korea R.). Dept. of Home Economics Education) | Lee, S.W. (Hanyang Univ., Seoul (Korea R.). Dept. of Foods and Nutrition) | Kim, S.K. (Tankook Univ., Seoul (Korea R.). Dept. of Food Science and Nutrition)
It is a unique dietary culture in Korea in that starch is isolated and utilized from steeped potato. In this experiment the potato was steeped in water at 30deg C for 7 days and the properties of starch were examined. The pH in steep water decreased, while sugar content (total and reducing) increased. The lager granules were diminished during steeping. Holes on the starch granules were observed from the second days of steeping. The density, amylose content, phosphorus and lipid content were decreased. Relative crystallinity of starch reached the highest value at 4th day of steeping and decreased thereafter. The changes in enthalpy of gelatinization were similar. Starch was resistant to acid or enzymatic hydrolysis and showed lower values for swelling power and amylograph viscosities
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