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Journal articles on the topic 'Potato starches'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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1

Khlestkin, Vadim, and Ilia Eltsov. "Different Reactivity of Raw Starch from Diverse Potato Genotypes." Molecules 26, no. 1 (2021): 226. http://dx.doi.org/10.3390/molecules26010226.

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Potato starch is one of the most important renewable sources for industrial manufacturing of organic compounds. Currently, it is produced from mixed potato varieties that often are harvested from different fields. Meanwhile, tuber starches of various potato breeds differ in their crystallinity, granule morphology, and other physical and chemical parameters. We studied the reactions of raw potato starches of different origins to chemical and biochemical reactions typically used for industrial starch modification. The results clearly demonstrate that there is a significant difference in the reac

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2

Sun, Qing Jie, Ling Ling Sun, Liu Xiong, and Cui Xia Sun. "Effect of the Addition of Stearic Acid on Starch Properties." Advanced Materials Research 655-657 (January 2013): 1996–2000. http://dx.doi.org/10.4028/www.scientific.net/amr.655-657.1996.

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The effect of the addition of stearic acid on properties of wheat, mung bean and potato starches were studied. Soluble amylose content in three kinds of starches was significantly reduced. Both λmax values and the 630/520 nm ratio were decreased. Stearic acid added starches showed a significantly higher pasting temperature, breakdown and setback compared to the native starches as measured by RVA. Texture properties analysis showed that hardness of wheat and mung bean starches significantly decreased, while that of potato starch significantly increased after the addition of stearic acid. Diffra

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3

Xiao, Xian Lim, Nor Shariffa Yussof, Azwan Mat Lazim, and Uthumporn Utra. "Modified tuber starches as potential stabilizer for food-grade Pickering emulsions." Food Research 4, no. 3 (2020): 753–63. http://dx.doi.org/10.26656/fr.2017.4(3).351.

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The application of modified tuber starches in particle-stabilized emulsions was studied to obtain surfactant-free emulsions, called Pickering emulsions. Three different starches, namely, potato (P), sweet potato (S) and tapioca (T) starches were modified using dry-heat treatment (HD, 120°C, 150 mins), hydrothermal treatment (HM, 50°C, 30 mins), OSAmodification (OSA, 2.9%) and hydroxypropylation (HP, 2 mL of 20% propylene oxide) before being used as stabilizer for stabilizing emulsion. The physicochemical properties of the starches and the characteristics of the stabilized emulsion were studied

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4

Xiao, Hua Xi, Qin Lu Lin, Yue Wu, Wei Tian, and Wei Wu. "Physicochemical Properties of Porous Starches from Different Botanical Origin." Advanced Materials Research 159 (December 2010): 363–70. http://dx.doi.org/10.4028/www.scientific.net/amr.159.363.

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Rice, maize and potato starches were hydrolyzed by amylase to obtain porous starches as final product. The adsorptive capacity, desorbed rates, degree of crystallinity and retrogradation properties of native and porous starches were investigated. The results showed that porous starches had the stronger adsorptive capacity and slower desorbed rate compared with native starches. In the three starch materials, the adsorptive capacity of rice starch for liquids was the strongest; the adsorptive capacity of potato starch for liquids was the weakest. the more flavors adsorbed, the more flavors desor

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5

Saleh, Ali, Abdellatif A. Mohamed, Mohammed S. Alamri, Shahzad Hussain, Akram A. Qasem, and Mohamed A. Ibraheem. "Effect of Different Starches on the Rheological, Sensory and Storage Attributes of Non-fat Set Yogurt." Foods 9, no. 1 (2020): 61. http://dx.doi.org/10.3390/foods9010061.

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This study was conducted to investigate the effect of various native starches on the rheological and textural properties of non-fat set yogurt. The yogurt samples were prepared while using five types of starches (potato, sweet potato, corn, chickpea, and Turkish beans). The physical properties of the prepared yogurt were analyzed while using shear viscosity, viscoelasticity, and texture analysis. The tests were performed after 0, 7, and 15 days storage. The effect of these starches on the yogurt viscoelastic properties, texture, syneresis, and sensory evaluation were determined under optimum c

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6

Jingwen, Wang, Oksana Melnyk, and Olha Ihnatieva. "Study on the properties of modified starch and its feasibility in crystal dumpling skins." BIO Web of Conferences 30 (2021): 01010. http://dx.doi.org/10.1051/bioconf/20213001010.

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Four kinds of modified starches that are expected to improve the quality of crystal dumpling skins were selected, namely Potato acetate starch, Potato hydroxypropyl starch, Octenyl succinate starch sodium, Acetate cassava starch. Through the determination of the physical indicators of the above four modified starches, and then explore the feasibility of applying them to crystal dumpling skins to improve their quality. Studies have found that the light transmittance of the four modified starches is higher than that of the original crystal dumpling mixed starch, which verifies the feasibility of

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7

Marta, Herlina, and Tensiska Tensiska. "Functional and Amylographic Properties of Physically-Modified Sweet Potato Starch." KnE Life Sciences 2, no. 6 (2017): 689. http://dx.doi.org/10.18502/kls.v2i6.1091.

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In general, native sweet potato starch has inferior characteristics such as it swells easily, does not gel firmly and low paste clarity. The characteristics of native sweet potato starch cause limitation in its utilization. This research aimed to study the effect of physically modified starch on the functional and amylographic properties of native sweet potato starch. The study used a descriptive method with 4 treatments and 2 replications: a) a native sweet potato starch, b) sweet potato modified starch by heat moisture treatment, c) sweet potato starch modified by annealing and d) sweet pota

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8

Lin Ek, Kai, Shujun Wang, Jennie Brand-Miller, and Les Copeland. "Properties of starch from potatoes differing in glycemic index." Food Funct. 5, no. 10 (2014): 2509–15. http://dx.doi.org/10.1039/c4fo00354c.

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Starch from a low glycemic index (GI) potato cultivar (Carisma, shown in the ESEM image) was more resistant to hydrothermal treatment than other potato starches, but was not differentiated from the other starches by granule size distribution, amylose and P contents, and amylopectin chain length distribution.

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9

Nwachukwu, Nkemakolam, and Edwin Aboje Ubieko. "Disintegrant Properties of Native Starches obtained from Cassava, Sweet Potato and Corn in Ibuprofen Tablet Formulations." Journal of Drug Delivery and Therapeutics 10, no. 5 (2020): 264–73. http://dx.doi.org/10.22270/jddt.v10i5.4324.

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This study is aimed at evaluating the disintegrant properties of starches obtained from cassava (Manihot esculenta), sweet potato (Ipomoea batatas) and yellow corn (Zea mays). Matured tubers of cassava and potato were peeled, cut into smaller pieces, wet milled and their slurries washed severally with distilled water to obtain cassava and potato starches respectively. Matured seeds of yellow corn were steeped in distilled water for 24 h, wet milled and washed to separate the starch from the cellulose. The starches were dried at 50 ˚C after which they were characterized using standard methods.

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10

Shi, Yu Zhong, Feng He Tian, Jun He Zhang, Bao Bao Zhang, Wei Na Jin, and Yan Yu Jia. "The Distribution and Pasting Properties of Starches in Fresh Sweet Potato (Ipomoea batatas Lam.) Tuber." Advanced Materials Research 396-398 (November 2011): 1672–75. http://dx.doi.org/10.4028/www.scientific.net/amr.396-398.1672.

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This study focused on the distribution and pasting properties of starches in sweet potato (Ipomoea batatas L.) tuber. A fresh sweet potato tuber was cut into six equivalent parts. The extractable contents and pasting properties of starches from different parts of fresh sweet potato tuber were determined. The results showed that the extractable content of starches from the Middle section of sweet potato tuber is lower than that from the head and the end section of sweet potato tuber. The extractable content of starches from the inner-end part and the outer-Middle part of sweet potato tuber are

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11

Peroni, F. H. G., T. S. Rocha, and C. M. L. Franco. "Some Structural and Physicochemical Characteristics of Tuber and Root Starches." Food Science and Technology International 12, no. 6 (2006): 505–13. http://dx.doi.org/10.1177/1082013206073045.

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Starches from six different species (cassava, arrowroot, sweet potato, yam, canna and ginger) were isolated and some structural and physicochemical characteristics analysed and correlated. Phosphorous and amylose contents were determined using a colorimetric method and measuring iodine affinity, respectively. Molecular weight distributions of starches were analysed by Sepharose CL 2B. Granular shape and size distribution were performed using an image analyser system attached to a light microscope. Swelling power was determined at 60, 70, 80 and 90°C. Pasting and thermal properties were measure

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12

Lin, Chia-Long, Jheng-Hua Lin, Jia-Jing Lin, and Yung-Ho Chang. "Properties of High-Swelling Native Starch Treated by Heat–Moisture Treatment with Different Holding Times and Iterations." Molecules 25, no. 23 (2020): 5528. http://dx.doi.org/10.3390/molecules25235528.

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Tapioca and potato starches were used to investigate the effect of heat–moisture treatment (HMT; 95–96 °C, 0–60 min, 1–6 iterations) on gelatinization properties, swelling power (SP), solubility and pasting properties. Tapioca starch had similar content and degree of polymerization of amylose, but a higher amylopectin short/long chain ratio, to potato starch. After HMT, the gelatinization temperature range was narrowed for tapioca starch, but was widened for potato starch. Decreases in SP and solubility were less for tapioca than potato starches, coinciding with a progressive shift to the mode

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13

Dril, Anastasiia, and Larisa Mayurnikova. "Advantages of Thickener Composite Mixtures Application in Paste-Like Semi-Finished Product from Oyster Mushroom." Food Industry 4, no. 4 (2019): 6–13. http://dx.doi.org/10.29141/2500-1922-2019-4-4-1.

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The starches use as thickening agent is due to its technological properties. Potato and corn starches are traditional thickening agents. Less common, otherwise promising agents are rice and tapioca starches. The advantages of starches and other types of thickening agents appear in composite mixtures. The article reveals the development specifics of the thickener composite mixture and its concentration determination in a paste-like semi-finished product from oyster mushrooms. The authors selected tapioca and potato starch, rice flour, xanthan gum considering the thickeners comparison results by

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14

Rożnowski, Jacek, Lesław Juszczak, Barbara Szwaja, and Izabela Przetaczek-Rożnowska. "Effect of Esterification Conditions on the Physicochemical Properties of Phosphorylated Potato Starch." Polymers 13, no. 15 (2021): 2548. http://dx.doi.org/10.3390/polym13152548.

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The aim of this study was to evaluate the effect of the temperature (15 or 45 °C) and the duration (15–120 min) of the modification process on the selected physicochemical, thermal, and rheological properties of phosphorylated potato starch. The modified starches contained 93.6–98.2 mg P/100 g (dry weight basis, d.w.b.). Phosphorylation caused color changes with a total color difference between the starches below 0.55, but these changes were less than those that were recognizable by the human eye. The thermal analysis showed two opposite processes appearing during the modification: the looseni

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15

Saleh, Ali, A. A. Mohamed, M. S. Alamri, et al. "Nonfat Set Yogurt: Effect of Okra Gum and Various Starches on the Rheological, Sensory, and Storage Qualities and Wheying-Off." Journal of Chemistry 2020 (June 11, 2020): 1–11. http://dx.doi.org/10.1155/2020/5091970.

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This work was intended to determine the effect of okra gum in combination with various starches on the flow and sensory properties of nonfat set yogurt. The selected starches include potato (PS), sweet potato (SPS), corn (CO), chickpea (CP), and Turkish beans (TB). The control is the yogurt prepared with okra gum only. Samples were analyzed under optimum conditions for their shear viscosity, viscoelasticity, texture, wheying-off, and sensory evaluation. Tests were performed at the beginning of the cold storage and after 7 or 15 days. By adding 1.0% starch, significant (p<0.05) reduction in

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16

Silva, Giselle de Lima Paixão e., Juliana Aparecida Correia Bento, Luiz Artur Mendes Bataus, et al. "White and orange fleshed-sweet potato starches modified by autoclave." Research, Society and Development 10, no. 1 (2021): e14210111620. http://dx.doi.org/10.33448/rsd-v10i1.11620.

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. The objective of this research, using a Composite Central Rotational Design, was to evaluate whether the moisture and exposure time to a temperature of 121 °C and pressure of 1.1 kgf. cm2 in an autoclave would be capable of modifying the morphological, thermal, functional and pasting properties of orange (OSP) and white (WSP)-fleshed sweet potato starches. The modification increased: the WAI at 60ºC of WSP starch and of WSI at 60ºC of OSP starch, the setback of WSP starch, the final viscosity of OSP starch and enthalpy for both, besides reduced the breakdown of OSP starch. The micrographs of

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17

Haub, Mark D., Julie A. Louk, and Tara C. Lopez. "Novel Resistant Potato Starches on Glycemia and Satiety in Humans." Journal of Nutrition and Metabolism 2012 (2012): 1–4. http://dx.doi.org/10.1155/2012/478043.

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This study was designed to determine the efficacy of two novel type-four resistant starches (RS4) on postprandial glycemia and ratings of fullness. Volunteers (n=10) completed completed five interventions designed to determine the glycemic and satiety (fullness) effects of the starches (38 g,) alone and when added on top of available carbohydrate. The dose of the starches provided 30 g of resistant starch per treatment. The treatments were: commercial resistant starch added to water (PF−), noncommercial resistant starch added to water (PR−), dextrose solution (DEX, 50 g), and DEX with PenFibe

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18

Stasiak, M., M. Molenda, I. Opaliński, and W. Błaszczak. "Mechanical properties of native maize, wheat, and potato starches." Czech Journal of Food Sciences 31, No. 4 (2013): 347–54. http://dx.doi.org/10.17221/348/2012-cjfs.

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The interrelations between moisture content and mechanical properties of dry and wet native starches of wheat, maize, and potato were investigated. Strength parameters of powders were tested using direct shear and ring shear tester. Carr indices and associated parameters were determined using a Hosokawa Powder Tester. Particle size distribution of powder was analysed using an Infrared Particle Sizer. Uniaxial compression test was conducted to determine the reaction of powder in a cylindrical probe to vertical load. Mechanical behaviour of the material was found to be changing with increasing m

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19

Hasan, Md Mahadi, Md Sohel Rana, Nizam Uddin, Kazi Jamiur Rahman, and Sanchita Sharmin Chowdhury. "Comparative Evaluation of Solanum tuberosum L. and Manihot esculenta Starch as Pharmaceutical Excipients: Assessment by Preformulation Studies." Bangladesh Pharmaceutical Journal 17, no. 2 (2015): 128–34. http://dx.doi.org/10.3329/bpj.v17i2.22328.

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This investigation was aimed at comparing the newly developed starches from two grains; Potato (Solanum tuberosum) and Cassava (Manihot esculenta). The presence of starch in as these grains vary and thus their use as pharmaceutical excipients will depend on the degree of their starch functionality. The organoleptic and physicochemical characteristics such as viscosity, swelling capacity, moisture sorption capacity, pH, flow rate, Carrs index, and Hausners ratio were evaluated. The powders passed the identification and solubility tests as required by the British Pharmacopoeia. Cassava starch

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20

Almeida, Eveline Lopes, André Luis Marangoni, and Caroline Joy Steel. "Starches from non - conventional sources to improve the technological characteristics of pound cake." Ciência Rural 43, no. 11 (2013): 2101–8. http://dx.doi.org/10.1590/s0103-84782013001100028.

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This study evaluated and compared the effect of the utilization of five different non-conventional starches (chickpea, common bean, Peruvian carrot, sweet potato and white bean) and four different commercial starches (cassava, corn, potato and rice) in pound cake. Common bean starch, followed by Peruvian carrot starch were the non-conventional starch sources that showed tendency to improve the technological quality of pound cake, mainly in relation to corn starch, the most common commercial source. With these sources, the batters presented lower specific gravity and the cakes presented higher

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21

Amlesom, Winta Semere, Taddese Mehari, and Brhan Khiar Saleh. "Evaluation of Different Starches as Gelling Agents for Micropropagation of Potato." Journal of Agricultural Science 13, no. 5 (2021): 144. http://dx.doi.org/10.5539/jas.v13n5p144.

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Unavailability of clean planting material is a major constraint of potato production in Eritrea. In vitro multiplication is proved to be a reliable solution; however, due to high media cost and initial investment, its use has been limited. The current study was carried out to evaluate the effectiveness of three starches (corn, potato and barley) of both laboratory and commercial grades as agar substitute, for micropropagation of potato. Single nodes of potato were sub-cultured into a fresh modified Murashige and Skoog (MS) medium supplemented with sucrose (3% w/v) and gelled with 50 g/l of six

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22

Svegmark, K., K. Helmersson, G. Nilsson, P. O. Nilsson, R. Andersson, and E. Svensson. "Comparison of potato amylopectin starches and potato starches — influence of year and variety." Carbohydrate Polymers 47, no. 4 (2002): 331–40. http://dx.doi.org/10.1016/s0144-8617(01)00174-6.

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23

Wronkowska, M., and M. Soral-śmietana. "Fermentation of native wheat, potato, and pea starches, and their preparations by bifidobacterium – changes in resistant starch content." Czech Journal of Food Sciences 30, No. 1 (2012): 9–14. http://dx.doi.org/10.17221/18/2011-cjfs.

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The capability was studied of the selected Bifidobacterium strains to utilise the resistant starch fraction (RS) from native starches of the following origin: wheat, potato, and pea, and their preparations obtained experimentally by physical and enzymatical modifications. Furthermore, the potential influence of the gelatinisation process on the degree of utilisation of RS from the investigated starch samples was studied. The following strains: B. pseudolongum KSI9, B.&nbsp;animalis KS20a1, and B. breve KN14, were chosen. The native starches and their preparations were characterised by thei

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24

Raunio, Jenna, Ekaterina Nikolskaya, and Yrjö Hiltunen. "Jet-cooked papermaking starches studied using 1H NMR-relaxometry and viscometry." Nordic Pulp & Paper Research Journal 35, no. 3 (2020): 376–85. http://dx.doi.org/10.1515/npprj-2019-0092.

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AbstractTwo wet-end starches (potato and barley), one surface sizing starch (barley) and one coating binder starch (barley) were jet-cooked. Samples were collected and stored at 90, 60 and 40 °C. 1H NMR-relaxometry and viscometry were used to monitor the jet-cooked solutions as they cooled to room temperature. Samples stored at different temperatures were also monitored using 1H NMR-relaxometry and viscometry. A sediment formed into the surface sizing and coating binder starches stored at 90 °C. The sediment and supernatant were separated and collected, and measured using 1H NMR-relaxometry. T

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Alqah, Hesham, M. S. Alamri, A. A. Mohamed, et al. "The Effect of Germinated Sorghum Extract on the Pasting Properties and Swelling Power of Different Annealed Starches." Polymers 12, no. 7 (2020): 1602. http://dx.doi.org/10.3390/polym12071602.

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Starches were extracted from chickpea (C.P.), corn (C.S.), Turkish bean (T.B.), sweet potato (S.P.S.), and wheat starches (W.S.). These starches exhibited different amylose contents. The extracted starches were annealed in excess water and in germinated sorghum extract (GSE) (1.0 g starch/9 mL water). The α-amylase concentration in the GSE was 5.0 mg/10 mL. Annealing was done at 40, 50, and 60 °C for 30 or 60 min. The pasting properties of annealed starches were studied using Rapid Visco-Analyzer (RVA), in addition to the swelling power. These starches exhibited diverse pasting properties as e

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26

Matveev, Yu I., and E. V. Averyanova. "Microcalorimetric investigation of amylopectin branching and the content of amylose in potato starches." Proceedings of Universities. Applied Chemistry and Biotechnology 11, no. 2 (2021): 244–50. http://dx.doi.org/10.21285/2227-2925-2021-11-2-244-250.

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Hydroxyethylated starches are of particular interest for applications in infusion therapy because of their high volemic effect. The duration of this effect depends on the circulation time of the drug in the blood, i.e., the volume of circulating blood increases with an increase in the concentration, molecular weight and degree of polymer substitution. It is known that hydroxyethylated starches have a wide range of molecular weight and degree of substitution. This allows their solutions to circulate for a long time (up to 10 hours) in the bloodstream without leakage of the active substance into

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Li, Tangfei, Jianxin Zhao, Jie Huang, et al. "Improvement of the Quality of Surimi Products with Overdrying Potato Starches." Journal of Food Quality 2017 (2017): 1–5. http://dx.doi.org/10.1155/2017/1417856.

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This study investigated the effect of overdrying potato starches on surimi products. The chemical composition of protein and chemical interactions, gel solubility, and protein conformation of the mixture of surimi gel protein, respectively, with 8% native potato starch and with 8% overdrying potato starch were investigated. The results show that the starch increased the insoluble protein content. In terms of the chemical interactions, the overdrying potato starch increased the amount of hydrogen bond and nondisulfide covalent bond and decreased the amount of ionic bond, which might stabilize t

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Shi, Miaomiao, Yue Jing, Liuzhi Yang, et al. "Structure and Physicochemical Properties of Malate Starches from Corn, Potato, and Wrinkled Pea Starches." Polymers 11, no. 9 (2019): 1523. http://dx.doi.org/10.3390/polym11091523.

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In this study, corn, potato, and wrinkled pea starches were esterified with malic acid under high temperatures for different lengths of time. The degree of substitution (DS), granule morphology, crystal structure, gelatinization properties, and the digestibility of the malate starch were investigated. Fourier transform infrared spectroscopy (FT–IR) suggested that the malate starch showed a new infrared absorption peak near 1747 cm−1, indicating the occurrence of an esterification reaction. With an increasing treatment time, the degree of substitution (DS) of the malate starch displayed an incr

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Sameen, Aysha, Muhammad Issa Khan, Muhammad Umair Sattar, Asma Javid, and Aimen Ayub. "Quality evaluation of yoghurt stabilized with sweet potato (Ipomoea batatas) and taro (Colocassia esculenta) starch." International Journal of Food and Allied Sciences 2, no. 1 (2016): 23. http://dx.doi.org/10.21620/ijfaas.2016123-29.

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Stabilizers are important component in manufactured products such as yoghurt. The addition of stabilizers improves body, texture, appearance, mouth feel and prevents technical defects such as synersis in yoghurts. In this study starch was extracted from plant sources (sweet potato, taro) with and without use of chemicals. Yoghurt was enriched with different levels of extracted starch. Yoghurt samples were analyzed for physicochemical and functional attributes such as pH, acidity, synersis, water holding capacity, viscosity, total solids and sensory profile. Use of chemically extracted starches

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Lizarazo H., Sonia Patricia, Germán Gonzalo Hurtado R., and Luis Felipe Rodríguez. "Physicochemical and morphological characterization of potato starch (Solanum tuberosum L.) as raw material for the purpose of obtaining bioethanol." Agronomía Colombiana 33, no. 2 (2015): 244–52. http://dx.doi.org/10.15446/agron.colomb.v33n2.47239.

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In Colombia, there are geographic areas where the potato crop is the principal economic product. The diversity of potato varieties, has resulted in differences in sizes and in chemical and physical compositions. These variables are defined by genetic factors, agricultural practices, and climatic and soil conditions. The physical characteristics of the different potato varieties are directly related to aspects of production and performance, unlike the chemical composition and morphology of starch granules, which define the nutritional quality and industrial use. In this research, an analysis of

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de Deckere, Emile A. M., Willem J. Kloots, and Johan M. M. van Amelsvoort. "Both raw and retrograded starch decrease serum triacylglycerol concentration and fat accretion in the rat." British Journal of Nutrition 73, no. 2 (1995): 287–98. http://dx.doi.org/10.1079/bjn19950030.

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Male Wistar rats were meal-fed on diets containing various amounts of resistant starch in the form of raw starch (either amylomaize starch, potato starch or modified high-amylose starch) or retrograded starch (prepared from each of the starches) for 6 weeks. Two diets containing normal maize starch were fed as diets poor in resistant starch. Energy absorption (energy consumption minus faecal energy loss), growth, weight of the epididymal fat pads, serum total cholesterol and triacylglycerol concentrations and a number of intestinal and faecal variables were determined. The resistant starches a

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32

Allan, Matthew C., MaryClaire Chamberlain, and Lisa J. Mauer. "Effects of Sugars and Sugar Alcohols on the Gelatinization Temperatures of Wheat, Potato, and Corn Starches." Foods 9, no. 6 (2020): 757. http://dx.doi.org/10.3390/foods9060757.

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The gelatinization temperature (Tgel) of starch increases in the presence of sweeteners due to sweetener-starch intermolecular interactions in the amorphous regions of starch. Different starch botanical sources contain different starch architectures, which may alter sweetener-starch interactions and the effects of sweeteners on Tgels. To document these effects, the Tgels of wheat, potato, waxy corn, dent corn, and 50% and 70% high amylose corn starches were determined in the presence of eleven different sweeteners and varying sweetener concentrations. Tgels of 2:1 sweetener solution:starch slu

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Martin, Lucile J. M., Henri J. W. Dumon, Gérard Lecannu, and Martine M. J. Champ. "Potato and high-amylose maize starches are not equivalent producers of butyrate for the colonic mucosa." British Journal of Nutrition 84, no. 5 (2000): 689–96. http://dx.doi.org/10.1017/s0007114500002038.

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Portal appearance of short-chain fatty acids (SCFA) produced from fermentation of three different resistant starch (RS) sources (raw potato starch, high-amylose maize starch and retrograded high-amylose maize starch) was investigated in pigs. The catheterization technique coupled with determination of portal blood flow was used to estimate SCFA uptake by the colonic mucosa. Our hypothesis was that these three RS were not equivalent butyrate providers for the colonic mucosa and that butyrate uptake would therefore be different after in vivo fermentation of each starch. The starches induced diff

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Liu, Yan Qi, Yan Na Liu, Hong Li, Rei Ling Shen, Xue Hong Li, and Liu Zhi Yang. "The Study on Gelatinization Pressure of Starch by Ultra-High Pressure Processing." Advanced Materials Research 295-297 (July 2011): 131–34. http://dx.doi.org/10.4028/www.scientific.net/amr.295-297.131.

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To study the gelatinization pressures of different kinds of starch at atmospheric temperature, eight different starches chosen as raw materials for this paper (5%w/w, at 20°C) by different pressure were treated, then analysed the relations between pressure and starch gelatinization by X-ray diffraction. The study showed that the gelatinization pressure range of different starches respectively in this experiment was: corn starch (~450 - ~550MPa), wheat starch (~ 450 - ~500MPa), tapioca starch (>450 - ~500MPa), water chestnut starch (>500 - ~550MPa), glutinous rice starch (>500 - ~550MP

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Awokoya, K. N., I. E. Odeleye, Y. A. Muhammed, N. A. Ndukwe, and A. A. Ibikunle. "Impact of Microwave Irradiation Energy Levels on Molecular Rotation, Structural, Physicochemical, Proximate and Functional Properties of Potato (Ipomoea batatas) Starch." Ghana Journal of Science 61, no. 2 (2021): 57–72. http://dx.doi.org/10.4314/gjs.v61i2.6.

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Starch isolated from potato was subjected to microwave treatment at different energy levels (200 - 800 W) to modify the functional, structural and physicochemical properties, as well as induce molecular rotation of the hydroxyl group on the starch polysaccharide. Proximate analyses revealed that moisture content reduced, while ash, protein, fat and fibre increased after modification. Fourier-transform infrared spectroscopy spectra indicated a strong shift in absorption band of OH from 3441 to 3454 cm-1. Optical light microscopy revealed that starch granules were oval and spherical in shape wit

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Senanayake, S. A., K. K. D. S. Ranaweera, A. Gunaratne, and A. Bamunuarachchi. "Application of Hydrothermally Modified Sweet Potato Starch as a Substitute Additive for Soup Mixture." Journal of Food Processing 2014 (August 25, 2014): 1–5. http://dx.doi.org/10.1155/2014/904125.

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Potential application of modified sweet potato starch as a substitute thickener for corn starch was studied, by using native starches extracted from five different cultivars of sweet potatoes commonly available in Sri Lanka. Physicochemical properties (swelling power, water solubility index, pasting, and gelatinization) and digestibility of native and modified (heat-moisture treated, 20% moisture, 85°C for 6 hrs) starches were analysed. Modified Swp3 (Wariyapola white), Swp4 (Pallepola), and Swp5 (Malaysian) starches were selected based on the favourable conditions shown in the required physic

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Najgebauer-Lejko, D., M. Sady, T. Grega, B. Faber, J. Domagała, and B. Machaczka. "Effect of addition of starches of different botanical origin on the texture and rheological properties of set-style yogurts." Biotehnologija u stocarstvu 23, no. 5-6-2 (2007): 95–102. http://dx.doi.org/10.2298/bah0702095n.

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The aim of the present study was to estimate an effect of addition of different native starches i.e.: potato, maize, waxy maize and tapioca on the textural (Texture Profile Analysis) and rheological properties (apparent dynamic viscosity, flow curves) of set-style cow?s yogurts. All analyses were done on fresh yogurts and after 1 and 3 weeks of storage at 4?C in three series. Introduction of all starches to the yogurt formula resulted in higher viscosity and improvement of all textural parameters except hardness. Addition of maize starch caused the highest apparent viscosity value and waxy mai

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Sikora, Marek, Anna Dobosz, Greta Adamczyk, et al. "Binary mixtures of two anionic polysaccharides simulating the rheological properties of oxidised starch." International Agrophysics 31, no. 1 (2017): 117–28. http://dx.doi.org/10.1515/intag-2016-0029.

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Abstract Modifications of starches are carried out to improve their industrial usefulness. However, the consumers prefer natural products. For this reason, various methods of starch properties modification are applied to replace those requiring the use of chemical reagents. The aim of this study was to determine whether it is possible to use binary pastes, containing normal potato starch and xanthan gum, as substitutes of chemically modified starches (with oxidised starch E 1404 pastes as an example). Flow curves with hysteresis loops, apparent viscosity at constant shear rate of 50 s−1 and in

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Takeda, Y., N. Tokunaga, C. Takeda, and S. Hizukuri. "Physicochemical Properties of Sweet Potato Starches." Starch - Stärke 38, no. 10 (1986): 345–50. http://dx.doi.org/10.1002/star.19860381006.

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Alvani, Kamran, Xin Qi, Richard F. Tester, and Colin E. Snape. "Physico-chemical properties of potato starches." Food Chemistry 125, no. 3 (2011): 958–65. http://dx.doi.org/10.1016/j.foodchem.2010.09.088.

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Bangar, Sneh Punia, Anil Kumar Siroha, Manju Nehra, Monica Trif, Vandana Ganwal, and Sumit Kumar. "Structural and Film-Forming Properties of Millet Starches: A Comparative Study." Coatings 11, no. 8 (2021): 954. http://dx.doi.org/10.3390/coatings11080954.

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Millets are an underutilized and important drought-resistant crop, which are mainly used for animal feed. The major constituent in millet is starch (70%); millet starch represents an alternative source of starches like maize, rice, potato, etc. This encouraged us to isolate and characterize the starches from different millet sources and to evaluate the application of these starches in edible film preparation. In the present study, the physicochemical, morphological, and film-forming characteristics of millet starches were studied. The amylose content, swelling power, and solubility of millet s

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Raunio, Jenna, Ekaterina Nikolskaya, and Yrjö Hiltunen. "On-line monitoring of cationic starch gelatinization and retrogradation by 1H NMR-relaxometry." Nordic Pulp & Paper Research Journal 33, no. 4 (2018): 625–31. http://dx.doi.org/10.1515/npprj-2018-0010.

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Abstract The gelatinization of cationic starch during a heating-holding-cooling cycle in a batch cook was monitored by measuring 1H NMR spin-spin relaxation rates R2 on-line. The effect of storage time and temperature (8, 20 and 60 °C) on cationic starch retrogradation was also studied. Clear differences were measured between the gelatinization and retrogradation behavior of potato starch and cereal starches (wheat and barley). The potato starch gelatinized completely when cooked at 95 °C at normal pressure, whereas cereal starches gelatinized only partially. Partial gelatinization lead to rap

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Senanayake, Suraji, Anil Gunaratne, K. K. D. S. Ranaweera, and Arthur Bamunuarachchi. "Effect of Hydroxypropylation on Functional Properties of Different Cultivars of Sweet Potato Starch in Sri Lanka." International Journal of Food Science 2014 (2014): 1–8. http://dx.doi.org/10.1155/2014/148982.

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Starches obtained from different cultivars of sweet potatoes commonly consumed in Sri Lanka, were chemically modified with hydroxypropyl substitution, to analyze the changes in the physicochemical properties. Significant changes (P<0.05) in the crude digestibility level, thermal properties, and the water separation (syneresis) of starch gels (7.0% db) during cold and frozen storage were observed due to the modification. Hydroxypropylation increased the gel stability, water solubility, digestibility, and storage stability of the native starches in the cold storage to a significant level. Low

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Garcia, Emerson Loli, Ezequiel Lopes do Carmo, Joaquin Gonçalves de Pádua, Célia Maria Landi Franco, and Magali Leonel. "Potato cultivars as a source of starch in Brazil: physicochemical characteristics of the starches and their correlations." November 2019, no. 13(11):2019 (November 20, 2019): 1786–92. http://dx.doi.org/10.21475/ajcs.19.13.11.p1567.

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As a source of starch, potato remains unexploited in Brazilian industries, where they typically utilize corn and cassava. Considering the emerging need for using potato as a source of commercial starch, this study evaluated starches extracted from seven cultivars of potatoes with limited commercial usage in Brazil. Potatoes were grown under the same environmental conditions and cultural practices. After harvesting, the potato tubers were processed for the extraction of starch. The proximate composition, amylose content, resistant starch, minerals, as well as pasting and thermal properties of e

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Vafina, Adel, Victoria Proskurina, Vyacheslav Vorobiev, Vladimir G. Evtugin, Galina Egkova, and Elena Nikitina. "Physicochemical and Morphological Characterization of Potato Starch Modified by Bacterial Amylases for Food Industry Applications." Journal of Chemistry 2018 (November 8, 2018): 1–9. http://dx.doi.org/10.1155/2018/1627540.

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Two multienzyme bacterial preparations of α-amylase of Bacillus licheniformis and Amylosubtilin® were used in order to modify potato starch at various enzyme concentrations. Eight types of starch were obtained, and their morphological, functional, and physical and chemical characteristics were studied. Induction of enzyme preparations allowed obtaining starches characterized by extended solubility and water-sorption ability and also lower gelation temperatures and viscosity. It was found that studied amylolytic preparations do have different effects on starch granules, despite the identical ma

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Butrim, Sergei M., Tatiana D. Bil´dyukevich, Nataliya S. Butrim, Tatiana L. Yurkshtovich, and Fedor N. Kaputskiy. "OBTAINING NEW FLOCCULANTS BASED ON HIGH-SUBSTITUTED CATIONIC STARCHES." IZVESTIYA VYSSHIKH UCHEBNYKH ZAVEDENIY KHIMIYA KHIMICHESKAYA TEKHNOLOGIYA 61, no. 1 (2017): 89. http://dx.doi.org/10.6060/tcct.20186101.5538.

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In this work synthesis of the high-substituted cationic starches by reaction of starches of different botanical origin with 3-chloro-2-hydroxypropyltrimetylammonium chloride in the presence of the alkaline catalyst was carried out by semi-dry way. The assessment of their flocculating properties on the model systems of kaolinic dispersions was carried out. It was established that the efficiency of a starch cationization substantially depends on its nature. This is due to various initial supermlecular structure and morphology of starch granules. The largest rate and degree of a cationization was

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Kim, Hui-yun, Seon-Min Oh, Ji-Eun Bae, et al. "Preparation and characterization of amorphous granular potato starches (AGPS) and cross-linked amorphous granular potato starches (CLAGPS)." Carbohydrate Polymers 178 (December 2017): 41–47. http://dx.doi.org/10.1016/j.carbpol.2017.09.020.

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48

Castillo, Ana, Leticia Callejas, Carlos Alfonso Álvarez-González, Carlos Maldonado, Gerard Cuzon, and Martha Gabriela Gaxiola-Cortés. "Effect of native and modified starches on nutritional and physiological performance of wild juveniles of red grouper (Epinephelus morio)." Ecosistemas y Recursos Agropecuarios 5, no. 15 (2018): 491. http://dx.doi.org/10.19136/era.a5n15.1548.

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The aim of this study was to evaluate carbohydratesutilization by wild red grouper Epinephelus morio.Juveniles were fed during 93 d on a selection of starches: native raw cornstarch (RCS), waxy cornstarch (WCS), raw potato starch (RPS) and gelatinized potato starch (GP) at 20% inclusion level. The best growth was obtained in fish fed cornstarch either native raw of waxy cornstarch (p<0.05). Hepatosomatic index and blood glucose (40 mg dL-1) were similar as well as hematocrit values (50%) (p>0.05), whereas glycogen content increased up to 200 mg g-1with waxy cornstarch. Specific activity

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Borchert, Konstantin B. L., Rahma Boughanmi, Berthold Reis, et al. "Removal of Lead, Cadmium, and Aluminum Sulfate from Simulated and Real Water with Native and Oxidized Starches." Polysaccharides 2, no. 2 (2021): 429–53. http://dx.doi.org/10.3390/polysaccharides2020027.

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The separation of toxic pollutants such as Pb2+, Cd2+, and Al3+ from water is a constant challenge as contamination of natural water bodies is increasing. Al3+ and especially Pb2+ and Cd2+ are ecotoxic and highly toxic for humans, even in ppb concentrations, and therefore removal below a dangerous level is demanding. Herein, the potential adsorber material starch, being ecofriendly, cheap, and abundantly available, was investigated. Thus, four different native starch samples (potato, corn, waxy corn, and wheat starch) and two oxidized starches (oxidized potato and corn starch) were comprehensi

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Martin, Anna, Susanne Naumann, Raffael Osen, Heike Petra Karbstein, and M. Azad Emin. "Extrusion Processing of Rapeseed Press Cake-Starch Blends: Effect of Starch Type and Treatment Temperature on Protein, Fiber and Starch Solubility." Foods 10, no. 6 (2021): 1160. http://dx.doi.org/10.3390/foods10061160.

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For the valorization of oilseed press cakes into food products, extrusion can be used. A common way of applying the protein- and fiber-rich press cakes in directly expanded products is the combination thereof with starch, since starch gives a favourable texture, which correlates directly to expansion. To control product properties like expansion of protein and fiber-rich extruded products, the underlying physicochemical changes of proteins, fibers and starch due to thermomechanical input need to be comprehensively described. In this study, rapeseed press cake (RPC) was extruded and treated und

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