1
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Huang Z, Feng W, Zhang T, Miao M. Structure and functional characteristics of starch from different hulled oats cultivated in China. Carbohydr Polym 2024; 330:121791. [PMID: 38368094 DOI: 10.1016/j.carbpol.2024.121791] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2023] [Revised: 12/27/2023] [Accepted: 01/05/2024] [Indexed: 02/19/2024]
Abstract
This work aimed to evaluate the structure and functional characteristics of starch from ten hulled oat cultivars grown in different locations in China. The protein, phosphorus, amylose, and starch contents were 0.2-0.4 %, 475.7-691.8 ppm, 16.2-23.0 %, and 93.6-96.7 %, respectively. All the starches showed irregular polygonal shapes and A-type crystallization with molecular weights ranging from 7.2 × 107 to 4.5 × 108 g/mol. The amounts of amylopectin A (DP 6-12), B1 (DP 13-24), B2 (DP 25-36), and B3 (DP > 36) chains were in the ranges of 10.3-16.0 %, 54.5-64.8 %, 16.5-21.1 %, and 4.9-13.1 %, respectively. The starches differed significantly in gelatinization temperatures, pasting viscosity, solubility, swelling power, rheological properties, and digestion parameters. The results revealed that the larger particle size could increase the peak viscosity of the starch paste. The presence of phosphorus increased the gelatinization temperature and enhanced the resistant starch content. The starch granules with higher crystallinity contained a higher proportion of phosphate, which increased final viscosity and setback viscosity but decreased rapidly digestible starch. Overall, oat starch with a high phosphorus content could be used to prepare low-glycemic-index food for diabetes patients.
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Affiliation(s)
- Zhihao Huang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Wenjuan Feng
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Tao Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Ming Miao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.
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2
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Hu T, Yang H, Zhang K, Hafsa CN, Fang X, Ma H, Liao J, Zheng S. Effects of different altitudes on the structure and properties of potato starch. FRONTIERS IN PLANT SCIENCE 2023; 14:1111843. [PMID: 37123835 PMCID: PMC10130426 DOI: 10.3389/fpls.2023.1111843] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/11/2022] [Accepted: 03/09/2023] [Indexed: 05/03/2023]
Abstract
The main element influencing the quality of potato starch is the environment. To investigate the effects of different altitude cultivation locations on the molecular structure and physicochemical properties of starch, two potato varieties, Jiusen No.1 B1 and Qingshu No.9 B2, were planted in three different altitude zones: A1 at low altitude (Chongzhou 450 m), A2 at middle altitude (Xichang 2800 m), and A3 at high altitude (Litang 3650 m). The results showed that the average volume, number, surface area diameter, average branched polymerization degree, crystallinity, and gelatinization temperature of two potato granules in high altitude areas were significantly lower than those in middle and low altitude areas were, and the gelatinization performance of potato starch was affected according to the correlation of starch structure characteristics. Potato starch with more short-branched chains and less long branched chains resulted in a lower gelatinization temperature in high altitude areas. The results showed that Jiusen No. 1 and Qingshu No. 9 were mainly affected by accumulated radiation and accumulated rainfall in Litang, a high altitude area, and by effective accumulated temperature in Xichang, a middle altitude area. This study quantified the influence of meteorological factors on the main starch quality of potato tubers. The results can be used as a theoretical basis for the scientific planting of high-quality potatoes.
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Affiliation(s)
- Tingyuan Hu
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, College of Agronomy, Sichuan Agricultural University, Chengdu, China
| | - Hongkun Yang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, College of Agronomy, Sichuan Agricultural University, Chengdu, China
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Chengdu, China
| | - Kaiqin Zhang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, College of Agronomy, Sichuan Agricultural University, Chengdu, China
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Chengdu, China
| | - Cheema Nazir Hafsa
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, College of Agronomy, Sichuan Agricultural University, Chengdu, China
| | - Xiaoting Fang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, College of Agronomy, Sichuan Agricultural University, Chengdu, China
| | - Haiyan Ma
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, College of Agronomy, Sichuan Agricultural University, Chengdu, China
| | - Jiangxiu Liao
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, College of Agronomy, Sichuan Agricultural University, Chengdu, China
| | - Shunlin Zheng
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, College of Agronomy, Sichuan Agricultural University, Chengdu, China
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Chengdu, China
- Key Laboratory of Tuber Crop Genetics and Breeding, Ministry of Agriculture, Chengdu Joyson Agricultural Technology Co., Ltd, Xingdu, China
- *Correspondence: Shunlin Zheng,
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3
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Chen X, Zhang Y, Zhao H, Chen L, Zeng Y, Liang Z, Zhu J, Li L. Effects of heat moisture treatment on the structural, physicochemical and digestibility properties of potato starch–soybean peptide complexes. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15295] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Xu Chen
- Engineering Research Center of Health Food Design and Nutrition Regulation School of Chemical Engineering and Energy Technology Dongguan University of Technology Dongguan 523808 China
- Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry Dongguan University of Technology Dongguan 523808 China
| | - Yuge Zhang
- Engineering Research Center of Health Food Design and Nutrition Regulation School of Chemical Engineering and Energy Technology Dongguan University of Technology Dongguan 523808 China
- Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry Dongguan University of Technology Dongguan 523808 China
- College of Food Science South China Agricultural University Guangzhou Guangdong 510642 China
| | - Huabin Zhao
- Engineering Research Center of Health Food Design and Nutrition Regulation School of Chemical Engineering and Energy Technology Dongguan University of Technology Dongguan 523808 China
- Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry Dongguan University of Technology Dongguan 523808 China
| | - Liyun Chen
- Engineering Research Center of Health Food Design and Nutrition Regulation School of Chemical Engineering and Energy Technology Dongguan University of Technology Dongguan 523808 China
| | - Yan Zeng
- Engineering Research Center of Health Food Design and Nutrition Regulation School of Chemical Engineering and Energy Technology Dongguan University of Technology Dongguan 523808 China
| | - Zhili Liang
- School of Food Science Guangdong Food and Drug Vocational College Guangzhou 510520 China
| | - Jie Zhu
- Engineering Research Center of Health Food Design and Nutrition Regulation School of Chemical Engineering and Energy Technology Dongguan University of Technology Dongguan 523808 China
- Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry Dongguan University of Technology Dongguan 523808 China
| | - Lin Li
- Engineering Research Center of Health Food Design and Nutrition Regulation School of Chemical Engineering and Energy Technology Dongguan University of Technology Dongguan 523808 China
- Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry Dongguan University of Technology Dongguan 523808 China
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4
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Li M, Wang R, Xu Y, Liang F, Yang T, Zhang J. Effect of Different Levels of Phosphorus on the Efficiency of Fermentation by
Lactobacillus
and Physicochemical Properties of Potato Starch. STARCH-STARKE 2021. [DOI: 10.1002/star.202100155] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Meng Li
- Bor S. Luh Food Safety Research Center School of Agriculture and Biology Shanghai Jiao Tong University 800 Dongchuan Road Shanghai 200240 China
- Wilmar Oleo Co., Ltd. 118 Gaodong Road Shanghai 200137 China
| | - Ruoyang Wang
- Department of Mathematics De Anza College 21250 Stevens Creek Blvd Cupertino CA USA
| | - Yihan Xu
- Bor S. Luh Food Safety Research Center School of Agriculture and Biology Shanghai Jiao Tong University 800 Dongchuan Road Shanghai 200240 China
| | - Fengzhu Liang
- Bor S. Luh Food Safety Research Center School of Agriculture and Biology Shanghai Jiao Tong University 800 Dongchuan Road Shanghai 200240 China
| | - Tiankui Yang
- Wilmar Oleo Co., Ltd. 118 Gaodong Road Shanghai 200137 China
| | - Jianhua Zhang
- Bor S. Luh Food Safety Research Center School of Agriculture and Biology Shanghai Jiao Tong University 800 Dongchuan Road Shanghai 200240 China
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5
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Davydenko A, Podpriatov H, Gunko S, Voitsekhivskyi V, Zavadska O, Bober A. The qualitative parameters of potato tubers in dependence on variety and duration of storage. POTRAVINARSTVO 2020. [DOI: 10.5219/1392] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The qualitative parameters of the potatoes tubers may be significantly changed depending on the variety, group of ripening, way, regime, and duration of storage. So, these researches aimed to define the influence of the variety characteristics and duration storage on qualitative parameters of tuber potatoes. Five potato varieties of two ripening groups were used for testing: medium-early (Satina, Red Lady, Mozart) and medium-ripe (Aroza, Sifra). The chemical properties such as dry matters (DM), starch, sugars (total and reducing), crude protein (CP), ascorbic acid (AA), and nitrates content were determined before and after 2, 4, and 6 months of storage. DM lost during the storage of potato tubers, especially during the period from 4 to 6 months. The group of ripening did not influence this index. Potato tubers of all varieties had high starch content and the duration of storage had a light effect on the level of its losses. In the medium-early group, maximum changes of starch were 1% but in the medium-ripe – 1.9%. A strong effect on the quantities of total sugars (TS) had varietal characteristics of the potato but a group of ripening had light influence. The highest content of sugars was Satin (0.65%) and the smallest Sifra (0.22%) and Mozart (0.23%). After 6 months of storage content of TS depending on the variety increased from 2 till 5 times, while the reducing sugars (RS) increased at least five times and at the end of storage were 0.4% to 0.65%. The amount of AA and its losses during storage depended on the variety. The relative losses during the total storage period were 21.9% in the medium-early group and 28.1% in the medium-ripe. Influence ripening group on level changing AA was not detected. Nitrates' content did not exceed the maximum permissible level (250 mg.kg-1). Their quantities after 6 months were 47 – 61 mg.kg-1.
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6
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Reyniers S, Ooms N, Delcour JA. Transformations and functional role of starch during potato crisp making: A review. J Food Sci 2020; 85:4118-4129. [PMID: 33159338 DOI: 10.1111/1750-3841.15508] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2020] [Revised: 09/22/2020] [Accepted: 10/02/2020] [Indexed: 12/01/2022]
Abstract
Potato chips are a major product in the savory snack market and are consumed worldwide because of their enjoyable and distinctive organoleptic properties. They are conventionally produced by deep-frying thin slices of fresh potato. In contrast, potato crisps are manufactured from dried potato derivatives such as potato flakes (PFs). Their production is reviewed in this manuscript and requires the formation of dough based on hydrated PFs. Expansion of the dough during deep-frying provides the crisps with their desired crunchy texture. As part of an overall trend, the consumer search for calorie-reduced food products has also stimulated research to lower oil uptake during crisp production. However, minimizing oil absorption without losing the characteristic palatability of deep-fried products is challenging and requires fundamental knowledge on factors determining product texture and oil absorption. The transformations and functional role of starch, potato's main constituent, during crisp making are key in this respect and are reviewed here.
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Affiliation(s)
- Stijn Reyniers
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, Leuven, B-3001, Belgium
| | - Nand Ooms
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, Leuven, B-3001, Belgium
| | - Jan A Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, Leuven, B-3001, Belgium
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7
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Reyniers S, Ooms N, Gomand SV, Delcour JA. What makes starch from potato (Solanum tuberosumL.) tubers unique: A review. Compr Rev Food Sci Food Saf 2020; 19:2588-2612. [DOI: 10.1111/1541-4337.12596] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2020] [Revised: 06/02/2020] [Accepted: 06/12/2020] [Indexed: 01/21/2023]
Affiliation(s)
- Stijn Reyniers
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe)KU Leuven Leuven Belgium
| | - Nand Ooms
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe)KU Leuven Leuven Belgium
| | - Sara V. Gomand
- Department of Agriculture and FisheriesGovernment of Flanders Brussels Belgium
| | - Jan A. Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe)KU Leuven Leuven Belgium
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8
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Gong S, Li W, Yu Y, Gu X, Zhang W, Wang Z. Dynamic changes of proton populations in potato flours during fermentation and their relationship with digestibility and functional properties. Food Chem 2020; 313:126161. [DOI: 10.1016/j.foodchem.2020.126161] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2019] [Revised: 12/18/2019] [Accepted: 01/02/2020] [Indexed: 10/25/2022]
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9
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Zhang W, Yang Q, Xia M, Bai W, Wang P, Gao X, Gong X, Feng B, Gao L, Zhou M, Gao J. Effects of phosphate fertiliser on the physicochemical properties of Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn.) starch. Food Chem 2020; 307:125543. [DOI: 10.1016/j.foodchem.2019.125543] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2019] [Revised: 09/11/2019] [Accepted: 09/16/2019] [Indexed: 12/01/2022]
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10
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Ahmed S, Ru W, Han H, Cheng L, Bian X, Li G, Jin L, Wu P, Bao J. Fine molecular structure and its effects on physicochemical properties of starches in potatoes grown in two locations. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.105172] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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11
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Tambo Tene S, Mathilde Klang J, Ndomou Houketchang SC, Kohole Foffe HA, Womeni HM. Application of amylase rich flours of corn and sweet potato to the reduction of consistency of cassava and corn gruels. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14058] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Stephano Tambo Tene
- Research Unit of Biochemistry, Food Sciences and Nutrition, Faculty of Sciences, Department of Biochemistry University of Dschang Dschang Cameroon
| | - Julie Mathilde Klang
- Research Unit of Biochemistry, Food Sciences and Nutrition, Faculty of Sciences, Department of Biochemistry University of Dschang Dschang Cameroon
| | - Serge Cyrille Ndomou Houketchang
- Research Unit of Biochemistry, Food Sciences and Nutrition, Faculty of Sciences, Department of Biochemistry University of Dschang Dschang Cameroon
| | - Hermann Arantes Kohole Foffe
- Research Unit of Biochemistry, Food Sciences and Nutrition, Faculty of Sciences, Department of Biochemistry University of Dschang Dschang Cameroon
| | - Hilaire Macaire Womeni
- Research Unit of Biochemistry, Food Sciences and Nutrition, Faculty of Sciences, Department of Biochemistry University of Dschang Dschang Cameroon
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12
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Relationships between composition, microstructure and cooking performances of six potato varieties. Food Res Int 2018; 114:10-19. [DOI: 10.1016/j.foodres.2018.07.033] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2018] [Revised: 06/29/2018] [Accepted: 07/26/2018] [Indexed: 02/02/2023]
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13
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Ahmed S, Zhou X, Pang Y, Xu Y, Tong C, Bao J. Genetic diversity of potato genotypes estimated by starch physicochemical properties and microsatellite markers. Food Chem 2018; 257:368-375. [DOI: 10.1016/j.foodchem.2018.03.029] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2017] [Revised: 02/26/2018] [Accepted: 03/08/2018] [Indexed: 01/28/2023]
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14
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Mesquita CDB, Garcia ÉL, Bolfarini ACB, Leonel S, Franco CML, Leonel M. Phosphate fertilization changes the characteristics of ‘Maçã’ banana starch. Int J Biol Macromol 2018; 112:1138-1145. [DOI: 10.1016/j.ijbiomac.2018.02.065] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2017] [Revised: 02/05/2018] [Accepted: 02/11/2018] [Indexed: 01/26/2023]
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15
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Leonel M, do Carmo EL, Fernandes AM, Soratto RP, Ebúrneo JAM, Garcia ÉL, dos Santos TPR. Chemical composition of potato tubers: the effect of cultivars and growth conditions. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:2372-2378. [PMID: 28740294 PMCID: PMC5502030 DOI: 10.1007/s13197-017-2677-6] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 04/28/2017] [Indexed: 10/19/2022]
Abstract
The aim of the study involved evaluating the chemical composition of tubers of five potato cultivars that were grown under the same cultural practices in soils with low, medium, and high availability of phosphorus. The experimental designs corresponded to a randomized block with four replicates. Tuber samples were analyzed in terms of moisture, ash, protein, lipid, total sugar, fiber, starch, and phosphorus contents. The results suggested that increased availability of phosphorus in soil allowed the production of tubers with higher dry matter content, lower total sugar content, and a higher percentage of starch and protein. Hence, the aforementioned parameters constitute important factors corresponding to the nutritional and industrial quality of potatoes. Increased phosphorus availability in soil can promote significant changes in the composition of potato tubers, and thereby in potential uses of tubers.
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Affiliation(s)
- Magali Leonel
- Tropical Root and Starches Center (CERAT), São Paulo State University (UNESP), Botucatu, São Paulo 18610-307 Brazil
| | | | - Adalton Mazetti Fernandes
- Tropical Root and Starches Center (CERAT), São Paulo State University (UNESP), Botucatu, São Paulo 18610-307 Brazil
| | - Rogério Peres Soratto
- School of Agriculture (FCA), São Paulo State University (UNESP), Botucatu, São Paulo 18610-307 Brazil
| | | | - Émerson Loli Garcia
- Tropical Root and Starches Center (CERAT), São Paulo State University (UNESP), Botucatu, São Paulo 18610-307 Brazil
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16
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Cao W, Falk D, Bock JE. Protein Structural Features in Winter Wheat: Benchmarking Diversity in Ontario Hard and Soft Winter Wheat. Cereal Chem 2017. [DOI: 10.1094/cchem-03-16-0073-r] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Wei Cao
- Department of Food Science, University of Guelph, Ontario, Canada
| | - Duane Falk
- Department of Plant Agriculture, University of Guelph, Ontario, Canada
| | - Jayne E. Bock
- Department of Food Science, University of Guelph, Ontario, Canada
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17
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Lu ZH, Donner E, Yada RY, Liu Q. Physicochemical properties and in vitro starch digestibility of potato starch/protein blends. Carbohydr Polym 2016; 154:214-22. [DOI: 10.1016/j.carbpol.2016.08.055] [Citation(s) in RCA: 57] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2016] [Revised: 08/16/2016] [Accepted: 08/16/2016] [Indexed: 10/21/2022]
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18
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Leonel M, Carmo EL, Fernandes AM, Franco CML, Soratto RP. Physico-chemical properties of starches isolated from potato cultivars grown in soils with different phosphorus availability. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:1900-1905. [PMID: 26058732 DOI: 10.1002/jsfa.7295] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/13/2015] [Revised: 05/18/2015] [Accepted: 06/01/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND Starch is the major component of potato tubers, amounting approximately to 150-200 g kg (-1) of the tuber weight. Starch is considered to be a major factor for the functionality of the potato in food applications. This study evaluated the physical characteristics of potato starches isolated from tubers of different potato cultivars grown in soil with three levels of phosphorus (P) availability. All potatoes were growing according the same method. The starches were isolated by physical methods and the samples were analyzed for the amylose, P content, paste properties (RVA) and thermal properties of gelatinization and retrogradation (DSC). Experimental data were analyzed considering the potato cultivars and the three soil P availability. RESULTS For all measured parameters significant impact of cultivar and soil P availability was determined. Phosphorus contents in potato starches ranged from 0.252 to 0.647 g kg(-1) and amylose from 27.18 to 30.8%. Starches from different potato cultivars independent of soil showed a small range of gelatinization temperature. All starches showed low resistance heating and shear stress. CONCLUSION The results showed the influence of growing conditions (soil P availability) and also of the differences between the potato cultivars on important characteristics of applicability of starches.
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Affiliation(s)
- Magali Leonel
- Center for Tropical Roots and Starches (CERAT), São Paulo State University (UNESP), Botucatu, São Paulo, Brazil
| | - Ezequiel L Carmo
- Center for Tropical Roots and Starches (CERAT), São Paulo State University (UNESP), Botucatu, São Paulo, Brazil
| | - Adalton M Fernandes
- Center for Tropical Roots and Starches (CERAT), São Paulo State University (UNESP), Botucatu, São Paulo, Brazil
| | - Célia M L Franco
- Center for Tropical Roots and Starches (CERAT), São Paulo State University (UNESP), Botucatu, São Paulo, Brazil
- Department of Food Engineering and Technology, Institute of Biosciences, Language, and Physical Sciences, São Paulo State University (UNESP), São José do Rio Preto, São Paulo, Brazil
| | - Rogério P Soratto
- Center for Tropical Roots and Starches (CERAT), São Paulo State University (UNESP), Botucatu, São Paulo, Brazil
- Department of Crop Science, College of Agricultural Sciences, São Paulo State University (UNESP), Botucatu, São Paulo, Brazil
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19
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dos Santos TPR, Leonel M, Garcia ÉL, do Carmo EL, Franco CML. Crystallinity, thermal and pasting properties of starches from different potato cultivars grown in Brazil. Int J Biol Macromol 2016; 82:144-9. [DOI: 10.1016/j.ijbiomac.2015.10.091] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2015] [Revised: 10/28/2015] [Accepted: 10/30/2015] [Indexed: 10/22/2022]
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20
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Nouri-Ellouz O, Zeghal N, Makni S, Makni-Ayadi F, Trigui M, Ellouz-Ghorbel R, Drira N, Sellami-Boudawara T, Gargouri-Bouzid R. New food from a potato somatic hybrid: nutritional equivalence and safety assessment by a feeding study on rats. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:1911-1917. [PMID: 25199513 DOI: 10.1002/jsfa.6898] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/11/2014] [Revised: 07/23/2014] [Accepted: 09/03/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND Potato tubers from the STBd somatic hybrid line that exhibited improved tolerance to salinity and resistance to fungal and PVY infections were characterised. They were compared for their chemical composition to the Spunta variety produced by conventional agronomic practices. This study aimed to compare nutritional value and safety by feeding rats with STBd or commercial tubers added to the standard diet (20/80 w/w). RESULTS The analysis of soluble sugar, fat, fibre and ash content of tubers did not reveal any significant differences between the hybrid line and the control Spunta variety. Small differences were observed in dry matter, starch and protein content of hybrid potatoes in comparison to controls. However, all values were within normal ranges reported in the literature. The feeding study on rats showed that overall health, weight gain, food consumption, morphological aspects and weights of organs were comparable between rat groups fed the STBd hybrid and the Spunta variety. CONCLUSION Taken together, 28 days of consumption of STBd hybrid potato did not exert any adverse effect on rats compared with commercial Spunta potato. The STBd potato line was therefore considered to be as safe for food utilisation as the commercial variety.
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Affiliation(s)
- Oumèma Nouri-Ellouz
- Institut Préparatoire aux Etudes d'Ingénieurs de Sfax, Département de Biologie et Géologie, BP 1172, 3018, Sfax, Tunisia
| | - Najiba Zeghal
- Faculté des Sciences de Sfax, Laboratoire de Physiologie Animale, BP 1171, 3000, Sfax, Tunisia
| | - Saloua Makni
- Université de Sfax, Département de Pathologie, CHU Habib Bourguiba, 3029, Sfax, Tunisia
| | - Fatma Makni-Ayadi
- Université de Sfax, Laboratoire de Biochimie, CHU Habib Bourguiba, 3029, Sfax, Tunisia
| | - Mouhanad Trigui
- Ecole Nationale d'Ingénieurs de Sfax, Département de Génie Biologique, BP 1173, 3038, Sfax, Tunisia
| | - Raoudha Ellouz-Ghorbel
- Ecole Nationale d'Ingénieurs de Sfax, Département de Génie Biologique, BP 1173, 3038, Sfax, Tunisia
| | - Noureddine Drira
- Faculté des Sciences de Sfax, Laboratoire des Biotechnologies Végétales Appliquées à l'Amélioration des Cultures, BP 1171, 3000, Sfax, Tunisia
| | | | - Radhia Gargouri-Bouzid
- Ecole Nationale d'Ingénieurs de Sfax, Département de Génie Biologique, BP 1173, 3038, Sfax, Tunisia
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21
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Physicochemical properties of dehydrated potato parenchyma cells with ungelatinized and gelatinized starches. Carbohydr Polym 2015; 117:845-852. [DOI: 10.1016/j.carbpol.2014.10.038] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2014] [Revised: 10/08/2014] [Accepted: 10/13/2014] [Indexed: 11/18/2022]
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22
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Kim EJ, Kim HS. Influence of pectinase treatment on the physicochemical properties of potato flours. Food Chem 2015; 167:425-32. [DOI: 10.1016/j.foodchem.2014.07.014] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2014] [Revised: 06/23/2014] [Accepted: 07/02/2014] [Indexed: 10/25/2022]
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23
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Dupuis JH, Liu Q, Yada RY. Methodologies for Increasing the Resistant Starch Content of Food Starches: A Review. Compr Rev Food Sci Food Saf 2014. [DOI: 10.1111/1541-4337.12104] [Citation(s) in RCA: 159] [Impact Index Per Article: 15.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- John H. Dupuis
- Guelph Food Research Centre; Agriculture and Agri-Food Canada; 93 Stone Rd. West Ontario Canada N1G 5C9
- Dept. of Food Science; Univ. of Guelph; 50 Stone Rd. East Guelph Ontario Canada N1G 2W1
| | - Qiang Liu
- Guelph Food Research Centre; Agriculture and Agri-Food Canada; 93 Stone Rd. West Ontario Canada N1G 5C9
| | - Rickey Y. Yada
- Dept. of Food Science; Univ. of Guelph; 50 Stone Rd. East Guelph Ontario Canada N1G 2W1
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24
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Li X, Xia Y, Gao W, Jiang Q, Guo H, Cao J, Huang L, Xiao P. Evaluation of three traditional Chinese medicine (TCM) starches and potential application in health product industry. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2014.02.019] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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25
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Lin Ek K, Wang S, Brand-Miller J, Copeland L. Properties of starch from potatoes differing in glycemic index. Food Funct 2014; 5:2509-15. [PMID: 25124366 DOI: 10.1039/c4fo00354c] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Potatoes are a popular source of dietary carbohydrate worldwide and are generally considered to be a high glycemic index (GI) food. Potato starch characteristics play a key role in determining their rate of digestion and resulting glycemic response. Starches isolated from seven potato cultivars with different GI values, including a low GI cultivar (Carisma), were examined for relative crystallinity, granule size distribution, amylopectin chain length, and thermal and pasting properties. Starch from the Carisma cultivar was more thermally stable and more resistant to gelatinization, with significantly higher (p < 0.05) pasting temperature and differential scanning calorimetry (DSC) gelatinization onset, peak and conclusion temperatures, compared to the other cultivars. Differences between the potatoes in the other properties measured did not align with the GI ranking. Thermal analysis and starch pasting properties may be useful indicators for preliminary identification of potato cultivars that are digested slowly and have a lower GI.
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Affiliation(s)
- Kai Lin Ek
- Department of Plant and Food Sciences, Faculty of Agriculture and Environment, The University of Sydney, NSW 2006, Australia.
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26
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Alvani K, Tester RF, Lin CL, Qi X. Amylolysis of native and annealed potato starches following progressive gelatinisation. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.10.010] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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27
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Effect of cultivar, location and year on total starch, amylose, phosphorus content and starch grain size of high starch potato cultivars for food and industrial processing. Food Chem 2013; 141:3872-80. [DOI: 10.1016/j.foodchem.2013.06.080] [Citation(s) in RCA: 52] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2013] [Revised: 06/12/2013] [Accepted: 06/18/2013] [Indexed: 11/22/2022]
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28
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Pereira PAP, de Souza VR, Teixeira TR, Queiroz F, Borges SV, Carneiro JDDS. Rheological behavior of functional sugar-free guava preserves: Effect of the addition of salts. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2012.11.014] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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29
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Jiang Q, Gao W, Shi Y, Li X, Xia Y, Xiao P. Untraditional source of starches - rhizome ofDioscorea nipponicaMakino. from different geographical origins. STARCH-STARKE 2012. [DOI: 10.1002/star.201200173] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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30
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Kawai K, Kawai H, Tomoda Y, Matsusaki K, Hagura Y. Effect of pre-dehydration treatment on the in vitro digestibility of starch in cookie. Food Chem 2012; 135:1527-32. [PMID: 22953889 DOI: 10.1016/j.foodchem.2012.06.005] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2012] [Revised: 05/15/2012] [Accepted: 06/01/2012] [Indexed: 11/30/2022]
Abstract
In order to understand the effect of pre-dehydration on the in vitro digestibility of cookie starch, cookie dough samples were dehydrated by vacuum treatment, and melting temperature (T(m)) of the crystalline amylopectin in the dough, internal temperature and water content of the dough during baking, and non-hydrolysed starch content of the obtained cookies were investigated. The T(m) of crystalline amylopectin increased with decreased water content of the dough, and the result was described as a T(m)-curve. The internal temperature of non-dehydrated dough surpassed the T(m)-curve during baking. Pre-dehydrated dough, on the other hand, always indicated a lower internal temperature than the T(m)-curve. The non-hydrolysed starch content obtained under a given condition increased significantly with a decrease in the initial water content of cookies. This will be because the melting of crystalline amylopectin was prevented, at least partially, during baking.
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Affiliation(s)
- Kiyoshi Kawai
- Department of Biofunctional Science and Technology, Graduate School of Biosphere Science, Hiroshima University, Hiroshima 739-8528, Japan.
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31
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Pinhero R, Pazhekattu R, Whitfield K, Marangoni AG, Liu Q, Yada RY. Effect of genetic modification and storage on the physico-chemical properties of potato dry matter and acrylamide content of potato chips. Food Res Int 2012. [DOI: 10.1016/j.foodres.2012.07.013] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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32
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The synergistic effects of amylose and phosphorus on rheological, thermal and nutritional properties of potato starch and gel. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.07.029] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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33
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Chávez-Murillo CE, Méndez-Montealvo G, Wang YJ, Bello-Pérez LA. Starch of diverse Mexican rice cultivars: physicochemical, structural, and nutritional features. STARCH-STARKE 2012. [DOI: 10.1002/star.201200016] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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34
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Ambigaipalan P, Hoover R, Donner E, Liu Q, Jaiswal S, Chibbar R, Nantanga K, Seetharaman K. Structure of faba bean, black bean and pinto bean starches at different levels of granule organization and their physicochemical properties. Food Res Int 2011. [DOI: 10.1016/j.foodres.2011.07.006] [Citation(s) in RCA: 114] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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