title: Effects of charge-carrying amino acids on the gelatinization and retrogradation properties of potato starch.
abstract: The objective of this study was to evaluate the effects of charge-carrying amino acids (lysine (Lys), arginine (Arg), aspartic acid (Asp) and glutamic acid (Glu)) on the gelatinization and retrogradation properties of potato starch. Acidic amino acids (Asp and Glu) showed a decreasing trend in swelling power and granule size of potato starch, but increased amylose leaching and gelatinization temperature. Alkaline amino acid (Arg) showed an increasing trend in swelling power and granule size of potato starch, but decreasing amylose leaching and gelatinization temperature. Lys had no effect on the swelling power of potato starch, except at a high content (0.2 mol/kg). Like other two acidic amino acids, Lys also increased gelatinization temperature. Moreover, the addition of alkaline amino acids (Arg) decreased syneresis value of potato starch but acidic amino acids (Asp and Glu) increased it. Compared to Arg, the syneresis of potato starch with Lys was similar to that of its native starch.
authors.affiliation: College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
authors.forename: Wenting
authors.initials: W
authors.lastname: Chen
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, 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
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. Electronic address: cuimin@mail.hzau.edu.cn.
authors.forename: Min
authors.initials: M
authors.lastname: Cui
mesh_terms: D000596:Amino Acids / Q000737:chemistry*; D005780:Gelatin / Q000737:chemistry*; D011198:Solanum tuberosum / Q000737:chemistry*; D013213:Starch / Q000737:chemistry*
chemical_list: D000596:Amino Acids; D005780:Gelatin; D013213:Starch
keywords: Charge-carrying amino acids; Gelatinization; Potato starch; Retrogradation; Swelling power