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KMID : 1134820100390040542
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Journal of the Korean Society of Food Science and Nutrition
2010 Volume.39 No. 4 p.542 ~ p.547
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Physico-Chemical Properties of Starches from Atlantic and Bora Valley Potato Cultivar with Different Colors
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Lee Jea-Soon
Choi Mi-Kyeong
Moon Eun-Young
Kang Myung-Hwa
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Abstract
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Physico-chemical properties of starches from potato cultivars with different colors were investigated. White Atlantic potato had 10% higher starch yield than violet Bora Valley potato. It turned out that the shape and structure of Atlantic and Bora Valley potato starch were the same by mechanical analysis using X-ray and SEM. The ratio of 50 ㎛ particle in starches from Atlantic and Bora Valley potato was 45.44±2.79% and 42.37±1.03% respectively. The particle size of Atlantic potato starch was less than that of Bora Valley; however, there was no significant difference (p＜0.05). As for moisture coupling, there was no difference (p＜0.05) between the two potatoes. Swelling power showed a high increase from 65℃ to 80℃. The swelling power of Atlantic starch was higher by about 0.3% than that of Bora Valley at 90℃. Since Atlantic has smaller starch particles than Bora Valley, more starch particles are contained in the same size, and hence a difference in swelling power. As a result of measuring the gelatinization of potato starches from Atlantic and Bora Valley, a higher gelatinization start, climax, and complete temperatures occurred at Bora Valley than Atlantic. As for gelatinization enthalpy, Bora Valley starch with a higher gelatinization temperature consumed more energy for gelatinization.
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KEYWORD
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Bora Valley, starch, physicochemical properties, gelatinization
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