title: Effects of amino acids on the physiochemical properties of potato starch.
abstract: The objective of this study was to evaluate effects of different amino acid additives (phenylalanine (Phe), methionine (Met), lysine (Lys), arginine (Arg), aspartic acid (Asp) and glutamic acid (Glu)) on the physicochemical properties of potato starch gels. Charge-carrying amino acids (Lys, Arg, Asp and Glu) significantly decreased the swelling power, solubility, light transmittance, L(∗) value and gel strength of potato starch, but increased syneresis during freeze-thaw treatment, while neutral amino acids (Phe and Met) did not cause modifications in starch gels. During heating, potato starch with fortified charge-carrying amino acids showed a lower peak G' (storage modulus), when compared with Phe and Met. Results showed that charge-carrying amino acids could modify physicochemical properties and improve the nutritional values of starch-based products.
authors.affiliation: State Key Laboratory of Agricultural Microbiology, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Laboratory of Animal Virology, College of Veterinary Medicine, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
authors.forename: Min
authors.initials: M
authors.lastname: Cui
authors.affiliation: College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
authors.forename: Ling
authors.initials: L
authors.lastname: Fang
authors.affiliation: College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
authors.forename: Hongxian
authors.initials: H
authors.lastname: Zhou
authors.affiliation: College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, Hubei 430070, China; National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei 430070, China; Aquatic Product Engineering and Technology Research Center of Hubei Province, Wuhan, Hubei 430070, China. Electronic address: yangh@mail.hzau.edu.cn.
authors.forename: Hong
authors.initials: H
authors.lastname: Yang
mesh_terms: D000596:Amino Acids; D012212:Rheology; D011198:Solanum tuberosum / Q000737:chemistry*; D012995:Solubility; D013213:Starch / Q000737:chemistry*
chemical_list: D000596:Amino Acids; D013213:Starch
keywords: Amino acid; Colour; Gel strength; Potato starch; Rheology; Solubility; Swelling power