FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (21): 39-44.doi: 10.7506/spkx1002-6630-201021008

• Basic Research • Previous Articles     Next Articles

Characterization and Correlation Analysis of Physico-chemical Properties of Starch from Different Potato Cultivars

WANG Lan1，REN Si-chen2，DU Xin1，WANG Jun1，CHENG Wei1，SUN Zhi-da2，XIONG Guang-quan1,*   

  1. 1. Institute of Agricultural Products Processing and Nuclear- agricultural Technology, Hubei Academy of Agricultural Sciences, Farm
    Products Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan 430064,
    China；2. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
  • Received:2010-07-26 Revised:2010-10-20 Online:2010-11-15 Published:2010-12-29
  • Contact: XIONG Guang-quan E-mail:xiongguangquan@163.com

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Abstract:

Potato starch has some special properties, which contribute to its versatile utilization and application potential. Starches from different sources have different physico-chemical and functional properties. In this work, eight potato cultivars were extracted to obtain starch, and the extracted starches were subjected to characterization and correlation analysis of physicochemical properties such as chemical composition, swelling power, solubility and thermal and rheological properties. Potato starch crystallinity was negatively correlation with temperature at storage modulus peak and swelling power, respectively. The contents of amylose and phosphorus were both positively correlated with temperature at storage modulus peak, storage modulus peak, transition temperature (onset, To; peak, Tp; and conclusion, Tc) but negatively correlated with crystallinity. Furthermore, a negative correlation between amylase content and gelatinization enthalpy was also observed.

Key words: potato starch, chemical composition, physico-chemical properties, granular properties

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