Physico-chemical properties of starches isolated from potato cultivars grown in soils with different phosphorus availability
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Data
2015
Autores
Leonel, Magali [UNESP]
Carmo, Ezequiel L. [UNESP]
Fernandes, Adalton M. [UNESP]
Franco, Célia M.l. [UNESP]
Soratto, Rogério P. [UNESP]
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Editor
Society of Chemical Industry
Resumo
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. 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. 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. © 2015 Society of Chemical Industry.
Descrição
Palavras-chave
Solanum tuberosum, Amylose, Phosphorus, Starch, Thermal properties, Viscosity
Como citar
Journal Of The Science Of Food And Agriculture, p. 1-6, 2015.