Physicochemical, structural, pasting, and rheological properties of potato starch isolated from different cultivars
2017
Lee, J., Kyung Hee University, Seoul, Republic of Korea | Choi, M., Kyung Hee University, Seoul, Republic of Korea | Kang, J., Dankook University, Yongin, Republic of Korea | Chung, Y., Dankook University, Yongin, Republic of Korea | Jin, Y.I., Highland Agriculture Research Institute, RDA, Pyeongchang, Republic of Korea | Kim, M., Dankook University, Yongin, Republic of Korea | Lee, Y., Dankook University, Yongin, Republic of Korea | Chang, Y.H., Kyung Hee University, Seoul, Republic of Korea
The objective of this research was to elucidate the physicochemical, structural, pasting and rheological properties of potato starch isolated from a foreign potato cultivar (Atlanti) 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.
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