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KMID : 0380620170490040360
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Korean Journal of Food Science and Technology
2017 Volume.49 No. 4 p.360 ~ p.368
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Physicochemical, structural, pasting, and rheological properties of potato starch isolated from different cultivars
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Lee Jun-Gu
Choi Moon-Kyeung
Kang Jin-Su
Chung Yeh-Ji
Jin Yong-Ik
Kim Mi-Sook
Lee Young-Seung
Chang Yoon-Hyuk
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Abstract
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The objective of this research was to elucidate the physicochemical, structural, pasting and rheological properties of potato starch isolated from a foreign potato cultivar (‘Atlantic’) and new domestic potato cultivars (‘Goun’, ‘Sebong’, and ‘Jinsun’). Scanning electron microscopy (SEM), X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FT-IR), and one-dimensional nuclear magnetic resonance (1D NMR) showed that the structural properties of potato starch did not vary significantly with cultivars. RVA analysis demonstrated that the ‘Atlantic’ starch had the highest breakdown viscosity among all potato starches. In steady shear rheological analysis, all potato starch dispersions showed shear-thinning behaviors (n =0.63-0.72) at 25oC. The highest apparent viscosity (ηa,5), consistency index (K), and yield stress (σoc) were observed in the ‘Goun’ starch dispersion. In dynamic shear rheological analysis, storage modulus (G’) and loss modulus (G’’) values of new domestic potato starch dispersions were higher than those of the ‘Atlantic’ starch dispersion.
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KEYWORD
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potato starch, foreign potato, domestic potato, pasting properties, rheological properties
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