Short‐ and long‐term retrogradation of potato starches with varying amylose content

Anna Dobosz , Marek Sikora , Magdalena Krystyjan , Piotr Tomasik , Radosław Lach , Barbara Borczak , Wiktor Berski , Marcin Łukasiewicz

Abstract

Background. Gels of potato starches with varying amylose content were prepared and the degree of pasting and the course of retrogradation were studied. The average molar masses of granular and pasted starches were estimated. Determination of the degree of pasting involved use of optical microscopy and the study of pasting characteristics. The studies of susceptibility to retrogradation considered mechanical spectra, hardness, syneresis, resistant starch content, and X‐ray measurements. Results. Heating of the starch suspensions at 95 °C resulted in almost complete deterioration of granules. Changes in storage modulus (G') exceeded these of loss modulus (G”). Values of G' and G”, hardness and syneresis increased with the period of the sample storage and, simultaneously, the relevant tangent of the phase shift angle (tg (G”/G')) decreased. A tendency was observed for the resistant starch (RS) content to increase on prolonged storage of gels. The patterns of diffractograms for the pasted and lyophilized samples only differed slightly. Conclusion. The pastes of all the studied potato starches were characterized by a similar degree of pasting. The most essential changes in the physicochemical properties of the gels were observed between the 30th and 90th days of storage. The susceptibility of potato starch gels to retrogradation, especially within the first 2 h, was controlled, mainly by the amylose content.
Author Anna Dobosz (FoFT / DoToC)
Anna Dobosz,,
- Department of Technology of Carbohydrates
, Marek Sikora (FoFT / DoToC)
Marek Sikora,,
- Department of Technology of Carbohydrates
, Magdalena Krystyjan (FoFT / DoCT)
Magdalena Krystyjan,,
- Department of Carbohydrate Technology
, Piotr Tomasik
Piotr Tomasik,,
-
, Radosław Lach
Radosław Lach,,
-
, Barbara Borczak (FoFT / DoHN)
Barbara Borczak,,
- Department of Human Nutrition
, Wiktor Berski (FoFT / DoToC)
Wiktor Berski,,
- Department of Technology of Carbohydrates
, Marcin Łukasiewicz (FoFT / DoCT)
Marcin Łukasiewicz,,
- Department of Carbohydrate Technology
Journal seriesJournal of the Science of Food and Agriculture, ISSN 0022-5142, e-ISSN 1097-0010, (N/A 100 pkt)
Issue year2019
Vol99
No5
Pages2393-2403
Publication size in sheets0.5
Keywords in Englishstarch retrogradation; potato starch gels; viscoelasticity; syneresis; storage stability
ASJC Classification2916 Nutrition and Dietetics; 1102 Agronomy and Crop Science; 1106 Food Science; 1305 Biotechnology
DOIDOI:10.1002/jsfa.9446
URL https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsfa.9446
Internal identifierWTŻ/2019/18
Languageen angielski
Score (nominal)100
Score sourcejournalList
Publication indicators WoS Citations = 3; Scopus SNIP (Source Normalised Impact per Paper): 2018 = 1.205; WoS Impact Factor: 2018 = 2.422 (2) - 2018=2.733 (5)
Citation count*
Additional fields
FinansowanieThis project was financed from the funds of the National ScienceCentre of Poland, decision number UMO-2013/11/B/NZ9/01951.
Udział procentowyA. Dobosz: 40%, M. Sikora: 30%, M. Krystyjan: 15%, B. Borczak: 5%, W. Berski: 5%, M. Łukasiewicz: 5%
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* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.
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