Properties of large and small starch granules of potato
1989
Kang, K.J. | Kim, K. (Chonnam National Univ., Kwangju (Korea R.). Dept. of Food Science and Technology) | Kim, S.K. (Tankook Univ., Seoul (Korea R.). Dept. of Food Science and Nutrition) | Park, Y.K. (Mokpo National Coll., Mokpo (Korea R.). Dept. of Food Science and Technology) | Han, J.G. (Agency for Defence Development Taejon (Korea R.))
Starches isolated from Seipoong and Daeji potato were classified into small and large granules. The starch granule size for Seipoong and Daeji was in the range of 10-85 micro m and 13-90 micro m, respectively. Seipoong starch contained more large granules (41 micro m) while Daeji starch had more small granules (30 micro m). There was no difference in water-binding capacity both between two starches and among granule sizes. Amylose content for two starches was the same but was higher in large starch granules than small ones. Swelling powder at 80deg C for parent starches was essentially the same but small starch granules had much higher swelling powder than large ones. The large starch granules for Daeji showed higher peak viscosity by amylograph than small starch granules. No such difference was observed for Seipoong starch. The gelatinization temperature range of small starch granules was wider than that of large ones, but gelatinization enthalpy was the same between large and small starch granules. The starches regardless granule sizes were completely gelatinized at 70deg C
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