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Fine structure and gelatinization and pasting properties relationships among starches from pigmented potatoes

文献类型： 外文期刊

作者： Tong, Chuan 1 ; Ahmed, Sulaiman 1 ; Pang, Yuehan 1 ; Zhou, Xin 1 ; Bao, Jinsong 1 ;

作者机构： 1.Zhejiang Univ, Coll Agr & Biotechnol, Inst Nucl Agr Sci, Huajiachi Campus, Hangzhou 310029, Peoples R China

2.Zhejiang Acad Agr Sci, Inst Food Sci, Hangzhou 310021, Zhejiang, Peoples R China

关键词： Potato; Amylose; Amylopectin structure; Chain length distribution; Starch property

期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：9.147； 五年影响因子：9.169 ）

ISSN： 0268-005X

年卷期： 2018 年 83 卷

页码：

收录情况： SCI

摘要： Chain length distribution (CLD) is one of fine structural parameters of starch, playing significant roles in determining starch physicochemical properties. In this study, six pigmented potato cultivars were used to explore the relationship between starch structural properties and starch functional properties. It was found that the amylose content, the peak height of amylose (h(AM)) and the first peak height of amylopectin (h(AP1)) significantly differed, whereas the other structure parameters had small variations among the potato starches. The average length of amylopectin side chains varied from 24.8 to 26.4 degree of polymerization (DP), and fractions fa, fb(1), fb(2) and fb(3) of amylopectin showed no significant difference. A wide variation in the starch pasting and thermal properties was observed. Correlation analysis indicated that the pasting properties were affected by the fine structures of both amylose and amylopectin, while the thermal properties were only affected by the amylopectin fine structure. These results contribute to our understanding the structure-function relationships among potato starches. (C) 2018 Elsevier Ltd. All rights reserved.

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