Comparison of Starches Properties Isolated from Potatoes Grown in Enshi Prefecture of China

Yong Sui^{1, 2}, Jianbin Shi^{1, 2}, Tian Xiong^{1, 2}, Xueling Chen^{1, 2}, Sha Cai^{1, 2} and Xin Mei^{1, 2,}

¹Key Laboratory of Agro-Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, Hubei Academy of Agricultural Science, Wuhan 430064, China

²Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan 430064, China

Cite this paper:
Yong Sui, Jianbin Shi, Tian Xiong, Xueling Chen, Sha Cai and Xin Mei. Comparison of Starches Properties Isolated from Potatoes Grown in Enshi Prefecture of China. Journal of Food and Nutrition Research. 2024; 12(1):55-61. doi: 10.12691/jfnr-12-1-7

Abstract

The physicochemical properties of starches isolated from seven potato varieties grown in Enshi Prefecture of China were determined, with three starches from commercial potato, sweet potato, and cassava as control. There was a significant difference (p < 0.05) in moisture, ash and protein contents of the starches. The starch granules of potato were larger (33.96 -51.94 μm) and showed a wider range of size distribution than sweet potato (16.06μm) and cassava (14.90μm). The potato starch had a lower gelatinization peak temperature than sweet potato starch. Potato starches digestibility were influenced by processing conditions; microwave cooking can significantly increase the content of resistant starch (RS). Results of the principal component analysis demonstrated that potato starch from PS2, PS3, PS4, PS5, PS7 shared high similarity and differentiated from other potato cultivars. The variability observed in the properties of the various starches can improve their future potential in food or non-food applications.

Keywords:
potato starch properties sweet potato cassava physicochemical

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