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KMID : 0380620220540040377
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Korean Journal of Food Science and Technology
2022 Volume.54 No. 4 p.377 ~ p.385
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Dietary fiber content and physicochemical properties of starch isolated from potato cultivars
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Kim Hyun-Joo
Choi Jang-Gyu
Lee Byong-Won
Han Na-Rae
Lee Jin-Young
Lee Yu-Young
Kim Mi-Hyang
Kang Moon-Seok
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Abstract
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This study examined the dietary fiber content of potato and physicochemical characteristics of potato starch isolated from various cultivars. The total dietary fiber content of the Arirang1ho cultivar was 6.30%, which was higher than that of other cultivars. The amylose content ranged from 36.76-55.75%, with Sooseon having the highest amylose content. Analysis of the degree of amylopectin polymerization revealed that all cultivars had a high proportion of DP (degree of polymerization) 13-24. The phosphate content ranged from 45.90-84.23 mg/100 g, with Arirang1ho having the highest and Eunseon having the lowest phosphate content. The resistant starch content ranged from 58.94-79.87%. Geumseon showed the highest breakdown in the range of 587.45-1,129.72 RVU (rapid viscosity unit). Sooseon had the lowest gelatinization enthalpy value for potato starch in the range of 5.54-7.64 J/g. These results provide basic data for the use of potatoes in industrial applications.
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KEYWORD
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potato, cultivars, dietary fiber, starch, physicochemical characteristics
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