Physico-chemical characterization of starches extracted from potatoes of the group Phureja
Starch was extracted from twenty-four accessions of Group Phureja cultivated diploid potatoes, and from two commercial potato (Solanum tuberosum) varieties. Extracted starch samples were characterized and compared to industrial potato starch. Starch from Phureja generally exhibited smaller granule s...
| Main Authors: | , , , , , , , , |
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| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Wiley
2012
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/42469 |
| _version_ | 1855537981687857152 |
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| author | Caceres, M Mestres, C. Pons, B Gilbert, O. Amoros, W. Salas, E. Dufour, Dominique Bonierbale, Merideth W. Pallet, D |
| author_browse | Amoros, W. Bonierbale, Merideth W. Caceres, M Dufour, Dominique Gilbert, O. Mestres, C. Pallet, D Pons, B Salas, E. |
| author_facet | Caceres, M Mestres, C. Pons, B Gilbert, O. Amoros, W. Salas, E. Dufour, Dominique Bonierbale, Merideth W. Pallet, D |
| author_sort | Caceres, M |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | Starch was extracted from twenty-four accessions of Group Phureja cultivated diploid potatoes, and from two commercial potato (Solanum tuberosum) varieties. Extracted starch samples were characterized and compared to industrial potato starch. Starch from Phureja generally exhibited smaller granule sizes and lower phosphorus content than starch from commercial potatoes. Amylose content and thermal properties (gelatinization temperature and enthalpy) were however in the same range for both groups. Starches from Phureja displayed very distinct pasting behavior from that of commercial potato. The former exhibited lower initial pasting viscosity but higher shear resistance. This may be related to lower starch granule size, causing lower swelling power and solubility. Iodine complexation results seem to indicate that phureja potatoes have higher proportion of amylopectin long chains. Phureja thus appears to be a promising new source of starch with specific physico-chemical and functional properties intermediate between industrial potato and cereal starches. |
| format | Journal Article |
| id | CGSpace42469 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2012 |
| publishDateRange | 2012 |
| publishDateSort | 2012 |
| publisher | Wiley |
| publisherStr | Wiley |
| record_format | dspace |
| spelling | CGSpace424692024-08-27T10:37:02Z Physico-chemical characterization of starches extracted from potatoes of the group Phureja Caceres, M Mestres, C. Pons, B Gilbert, O. Amoros, W. Salas, E. Dufour, Dominique Bonierbale, Merideth W. Pallet, D potato starch chemicophysical properties nutritive value chemical composition almidón de patata propiedades fisicoquímicas valor nutritivo composición quimica Starch was extracted from twenty-four accessions of Group Phureja cultivated diploid potatoes, and from two commercial potato (Solanum tuberosum) varieties. Extracted starch samples were characterized and compared to industrial potato starch. Starch from Phureja generally exhibited smaller granule sizes and lower phosphorus content than starch from commercial potatoes. Amylose content and thermal properties (gelatinization temperature and enthalpy) were however in the same range for both groups. Starches from Phureja displayed very distinct pasting behavior from that of commercial potato. The former exhibited lower initial pasting viscosity but higher shear resistance. This may be related to lower starch granule size, causing lower swelling power and solubility. Iodine complexation results seem to indicate that phureja potatoes have higher proportion of amylopectin long chains. Phureja thus appears to be a promising new source of starch with specific physico-chemical and functional properties intermediate between industrial potato and cereal starches. 2012-05-03 2014-09-24T07:58:01Z 2014-09-24T07:58:01Z Journal Article https://hdl.handle.net/10568/42469 en Limited Access Wiley Cáceres, M., Mestres, C., Pons, B., Gibert, O., Amoros, W., Salas, E., Dufour, D., Bonierbale, M. and Pallet, D. (2012), Physico-chemical characterization of starches extracted from potatoes of the group Phureja. Starch/Stärke, 64: 621–630. doi: 10.1002/star.201100166 |
| spellingShingle | potato starch chemicophysical properties nutritive value chemical composition almidón de patata propiedades fisicoquímicas valor nutritivo composición quimica Caceres, M Mestres, C. Pons, B Gilbert, O. Amoros, W. Salas, E. Dufour, Dominique Bonierbale, Merideth W. Pallet, D Physico-chemical characterization of starches extracted from potatoes of the group Phureja |
| title | Physico-chemical characterization of starches extracted from potatoes of the group Phureja |
| title_full | Physico-chemical characterization of starches extracted from potatoes of the group Phureja |
| title_fullStr | Physico-chemical characterization of starches extracted from potatoes of the group Phureja |
| title_full_unstemmed | Physico-chemical characterization of starches extracted from potatoes of the group Phureja |
| title_short | Physico-chemical characterization of starches extracted from potatoes of the group Phureja |
| title_sort | physico chemical characterization of starches extracted from potatoes of the group phureja |
| topic | potato starch chemicophysical properties nutritive value chemical composition almidón de patata propiedades fisicoquímicas valor nutritivo composición quimica |
| url | https://hdl.handle.net/10568/42469 |
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