کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
9890894 | 1540340 | 2005 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effects of storage temperatures and annealing conditions on the structure and properties of potato (Solanum tuberosum) starch
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موضوعات مرتبط
علوم زیستی و بیوفناوری
بیوشیمی، ژنتیک و زیست شناسی مولکولی
زیست شیمی
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Effects of storage temperatures and annealing conditions on the structure and properties of potato (Solanum tuberosum) starch Effects of storage temperatures and annealing conditions on the structure and properties of potato (Solanum tuberosum) starch](/preview/png/9890894.png)
چکیده انگلیسی
Starches were extracted from freshly harvested potatoes (12 cultivars, grown in Perthshire) and the properties of the starches of six cultivars were compared with starches extracted from the same samples but stored at 5, 25 or 55 °C for 7 days before extraction. The amylose (total) content of the freshly extracted starches from tubers stored at 5, 25 or 55 °C was on average 27.9 ± 2.3, 28.3 ± 1.7, 29.2 ± 2.2 and 28.8 ± 1.5%, respectively, with corresponding phosphorus representing 60 ± 16, 64 ± 9, 61 ± 5 and 63 ± 9 mg 100 gâ1. The unit chain distribution by chromatography of the amylopectin molecules from the starches extracted from the different conditions was very similar with an average degree of polymerisation (DP) of 26 ± 2 where the two major fractions (F1 and F2) represented 54 ± 2 and 19 ± 1, respectively. Peak gelatinisation temperatures (Tp) and enthalpies (ÎH) for the freshly extracted starches and from tubers stored at 5 or 25 °C were very similar (63.3 ± 1.5 °C and 18.6 ± 0.8 J gâ1; 63.1 ± 1.0 °C and 17.7 ± 1.5 J gâ1 and; 62.9 ± 0.7 °C and 18.7 ± 1.1 J gâ1, respectively) although starches stored at 55 °C were annealed, where Tp represented 71.1 ± 1.1 °C and ÎH 18.1 ± 1.4 J gâ1. These in situ-annealed starches were comparable in terms of gelatinisation characteristics to annealed freshly extracted starches where on average, Tp represented 72.7 ± 1.0 °C and ÎH 20.8 ± 1.0 J gâ1. Annealing of tubers in situ prior to processing might be beneficial with respect to developing new potato-based products.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Journal of Biological Macromolecules - Volume 36, Issues 1â2, July 2005, Pages 1-8
Journal: International Journal of Biological Macromolecules - Volume 36, Issues 1â2, July 2005, Pages 1-8
نویسندگان
R.F. Tester, R. Ansell, C.E. Snape, M. Yusuph,