Effects of phosphorus contents on the gelatinization and retrogradation of potato starch.
Effects of phosphorus content (510 to 987 ppm) on the gelatinization and retrogradation of 6 potato cultivars (Benimaru, Hokkaikogane, Irish Cobbler, Konafubuki, Sakurafubuki, and Touya) were studied. Pasting properties were analyzed by RVA, thermal properties by DSC, and mechanical properties of the starch gels by TA. Phosphorus was positively correlated with swelling power (r= 0.84) and negatively correlated with solubility (r= 0.83). Phosphorus content showed significant effect on certain pasting properties of potato starch such as peak viscosity, breakdown, and setback. Phosphorus content showed a significant positive correlation with peak viscosity (r= 0.95) and breakdown (r= 0.90). Increasing concentration of phosphorus tends to decrease the setback. Phosphorus content had no influence on thermal properties and mechanical properties of potato starch gel.
Karim
A A
AA
Food Biopolymer Research Group, Food Technology Div. School of Industrial Technology, Univ. Sains Malaysia, 11800 Penang, Malaysia. akarim@usm.my
Toon
L C
LC
Lee
V P L
VP
Ong
W Y
WY
Fazilah
A
A
Noda
T
T
D000688:Amylose / Q000032:analysis / Q000737:chemistry; D002152:Calorimetry, Differential Scanning; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D005782:Gels / Q000032:analysis / Q000737:chemistry; D010758:Phosphorus / Q000737:chemistry*; D011198:Solanum tuberosum / Q000737:chemistry*; D012995:Solubility; D013213:Starch / Q000737:chemistry*; D014783:Viscosity
D005782:Gels; D010758:Phosphorus; D013213:Starch; D000688:Amylose