Some physicochemical properties of amylose-free potato starch
In this paper some physico-chemical characteristics of amylose-free potato starch are described and compared to those from amylose containing potato starches. The availability of these high-amylopectin or amylose-free starches hasopened up new possibilities to assess the relationship between structu...
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| Veröffentlicht in: | Die Stärke 1997, Vol.49 (11), p.443-448 |
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| creator | Visser, R.G.F Suurs, L.C.J.M Steeneken, P.A.M Jacobsen, E |
| description | In this paper some physico-chemical characteristics of amylose-free potato starch are described and compared to those from amylose containing potato starches. The availability of these high-amylopectin or amylose-free starches hasopened up new possibilities to assess the relationship between structural characteristics and physicochemical properties of potato starch. At the same time it should be possible to determine more precisely the role of the amylose in the starch on several properties and characteristics. In all different analyses it was clear that amylose-free starch displayed unique properties. Not only was the response to heating much faster; it also occurred at much higher temperatures as demonstrated by viscographs, differential scanning calorimetry and swelling experiments. Rheological analyses demonstrated that gels formed from amylose-free starch were less rigid, smoother and shorter. The breaking of amylose-free gels furthermore required much less strength than that of amylose-containing gels. This aspect was also evident when threads were made from both starches; amylose-free threads were much shorter before breaking than threads made from amylose-containing starch. |
| doi_str_mv | 10.1002/star.19970491104 |
| format | Article |
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Dept. of Plant Breeding</creatorcontrib><description>In this paper some physico-chemical characteristics of amylose-free potato starch are described and compared to those from amylose containing potato starches. The availability of these high-amylopectin or amylose-free starches hasopened up new possibilities to assess the relationship between structural characteristics and physicochemical properties of potato starch. At the same time it should be possible to determine more precisely the role of the amylose in the starch on several properties and characteristics. In all different analyses it was clear that amylose-free starch displayed unique properties. Not only was the response to heating much faster; it also occurred at much higher temperatures as demonstrated by viscographs, differential scanning calorimetry and swelling experiments. Rheological analyses demonstrated that gels formed from amylose-free starch were less rigid, smoother and shorter. The breaking of amylose-free gels furthermore required much less strength than that of amylose-containing gels. This aspect was also evident when threads were made from both starches; amylose-free threads were much shorter before breaking than threads made from amylose-containing starch.</description><identifier>ISSN: 0038-9056</identifier><identifier>EISSN: 1521-379X</identifier><identifier>DOI: 10.1002/star.19970491104</identifier><identifier>CODEN: STRKA6</identifier><language>eng</language><publisher>Weinheim: WILEY-VCH Verlag GmbH</publisher><subject>AGUA ; AMIDON DE POMME DE TERRE ; AMILOSA ; AMYLOSE ; Biological and medical sciences ; CALORIMETRIA ; CALORIMETRIE ; CALORIMETRY ; CHEMICOPHYSICAL PROPERTIES ; EAU ; FECULA DE LA PAPA ; Food industries ; Fundamental and applied biological sciences. Psychology ; GONFLEMENT ; HINCHAMIENTO ; POTATO STARCH ; PROPIEDADES FISICOQUIMICAS ; PROPIEDADES REOLOGICAS ; PROPRIETE PHYSICOCHIMIQUE ; PROPRIETE RHEOLOGIQUE ; RHEOLOGICAL PROPERTIES ; SOLUBILIDAD ; SOLUBILITE ; SOLUBILITY ; Starch and starchy product industries ; SWELLING ; VISCOSIDAD ; VISCOSITE ; VISCOSITY ; WATER</subject><ispartof>Die Stärke, 1997, Vol.49 (11), p.443-448</ispartof><rights>Copyright © 1997 WILEY‐VCH Verlag GmbH & Co. KGaA, Weinheim</rights><rights>1998 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3844-88a827730b0e290577d005830441078782fa16f0ac096295f8eb9776ddaf12133</citedby><cites>FETCH-LOGICAL-c3844-88a827730b0e290577d005830441078782fa16f0ac096295f8eb9776ddaf12133</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fstar.19970491104$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fstar.19970491104$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,4010,27900,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=2104116$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Visser, R.G.F</creatorcontrib><creatorcontrib>Suurs, L.C.J.M</creatorcontrib><creatorcontrib>Steeneken, P.A.M</creatorcontrib><creatorcontrib>Jacobsen, E</creatorcontrib><creatorcontrib>Agricultural Univ., Wageningen (Netherlands). Dept. of Plant Breeding</creatorcontrib><title>Some physicochemical properties of amylose-free potato starch</title><title>Die Stärke</title><addtitle>Starch/Stärke</addtitle><description>In this paper some physico-chemical characteristics of amylose-free potato starch are described and compared to those from amylose containing potato starches. The availability of these high-amylopectin or amylose-free starches hasopened up new possibilities to assess the relationship between structural characteristics and physicochemical properties of potato starch. At the same time it should be possible to determine more precisely the role of the amylose in the starch on several properties and characteristics. In all different analyses it was clear that amylose-free starch displayed unique properties. Not only was the response to heating much faster; it also occurred at much higher temperatures as demonstrated by viscographs, differential scanning calorimetry and swelling experiments. Rheological analyses demonstrated that gels formed from amylose-free starch were less rigid, smoother and shorter. The breaking of amylose-free gels furthermore required much less strength than that of amylose-containing gels. This aspect was also evident when threads were made from both starches; amylose-free threads were much shorter before breaking than threads made from amylose-containing starch.</description><subject>AGUA</subject><subject>AMIDON DE POMME DE TERRE</subject><subject>AMILOSA</subject><subject>AMYLOSE</subject><subject>Biological and medical sciences</subject><subject>CALORIMETRIA</subject><subject>CALORIMETRIE</subject><subject>CALORIMETRY</subject><subject>CHEMICOPHYSICAL PROPERTIES</subject><subject>EAU</subject><subject>FECULA DE LA PAPA</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>GONFLEMENT</subject><subject>HINCHAMIENTO</subject><subject>POTATO STARCH</subject><subject>PROPIEDADES FISICOQUIMICAS</subject><subject>PROPIEDADES REOLOGICAS</subject><subject>PROPRIETE PHYSICOCHIMIQUE</subject><subject>PROPRIETE RHEOLOGIQUE</subject><subject>RHEOLOGICAL PROPERTIES</subject><subject>SOLUBILIDAD</subject><subject>SOLUBILITE</subject><subject>SOLUBILITY</subject><subject>Starch and starchy product industries</subject><subject>SWELLING</subject><subject>VISCOSIDAD</subject><subject>VISCOSITE</subject><subject>VISCOSITY</subject><subject>WATER</subject><issn>0038-9056</issn><issn>1521-379X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1997</creationdate><recordtype>article</recordtype><recordid>eNqFjz1PwzAURS0EEqWwsyBlYE15tpPYGTpUbSlI5UO0iG6W69o0kODIjgT597gKqmBiess5996H0DmGAQYgV76RboDznEGSYwzJAerhlOCYsnx1iHoAlMc5pNkxOvH-DQDSJKU9NFzYSkf1tvWFsmqrq0LJMqqdrbVrCu0jayJZtaX1OjZOB9Q2srHRrk5tT9GRkaXXZz-3j56vp8vxTTx_mN2OR_NYUZ4kMeeSE8YorEGTMIKxTejnFJIEA-OMEyNxZkAqyDOSp4brdc5YttlIgwmmtI-gy1XOeu-0EbUrKulagUHs3he7PeLX-0G57JRa-vCScfJDFX7vkcBgnAVs2GGfRanbf2PFYjl6-lsTd37hG_2196V7FxmjLBUv9zOB7_hkNl8txWPgLzreSCvkqwuTJtMQyBehL0voN-vEg-g</recordid><startdate>1997</startdate><enddate>1997</enddate><creator>Visser, R.G.F</creator><creator>Suurs, L.C.J.M</creator><creator>Steeneken, P.A.M</creator><creator>Jacobsen, E</creator><general>WILEY-VCH Verlag GmbH</general><general>WILEY‐VCH Verlag GmbH</general><general>Wiley-VCH</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>1997</creationdate><title>Some physicochemical properties of amylose-free potato starch</title><author>Visser, R.G.F ; Suurs, L.C.J.M ; Steeneken, P.A.M ; Jacobsen, E</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3844-88a827730b0e290577d005830441078782fa16f0ac096295f8eb9776ddaf12133</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1997</creationdate><topic>AGUA</topic><topic>AMIDON DE POMME DE TERRE</topic><topic>AMILOSA</topic><topic>AMYLOSE</topic><topic>Biological and medical sciences</topic><topic>CALORIMETRIA</topic><topic>CALORIMETRIE</topic><topic>CALORIMETRY</topic><topic>CHEMICOPHYSICAL PROPERTIES</topic><topic>EAU</topic><topic>FECULA DE LA PAPA</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>GONFLEMENT</topic><topic>HINCHAMIENTO</topic><topic>POTATO STARCH</topic><topic>PROPIEDADES FISICOQUIMICAS</topic><topic>PROPIEDADES REOLOGICAS</topic><topic>PROPRIETE PHYSICOCHIMIQUE</topic><topic>PROPRIETE RHEOLOGIQUE</topic><topic>RHEOLOGICAL PROPERTIES</topic><topic>SOLUBILIDAD</topic><topic>SOLUBILITE</topic><topic>SOLUBILITY</topic><topic>Starch and starchy product industries</topic><topic>SWELLING</topic><topic>VISCOSIDAD</topic><topic>VISCOSITE</topic><topic>VISCOSITY</topic><topic>WATER</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Visser, R.G.F</creatorcontrib><creatorcontrib>Suurs, L.C.J.M</creatorcontrib><creatorcontrib>Steeneken, P.A.M</creatorcontrib><creatorcontrib>Jacobsen, E</creatorcontrib><creatorcontrib>Agricultural Univ., Wageningen (Netherlands). Dept. of Plant Breeding</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><jtitle>Die Stärke</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Visser, R.G.F</au><au>Suurs, L.C.J.M</au><au>Steeneken, P.A.M</au><au>Jacobsen, E</au><aucorp>Agricultural Univ., Wageningen (Netherlands). Dept. of Plant Breeding</aucorp><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Some physicochemical properties of amylose-free potato starch</atitle><jtitle>Die Stärke</jtitle><addtitle>Starch/Stärke</addtitle><date>1997</date><risdate>1997</risdate><volume>49</volume><issue>11</issue><spage>443</spage><epage>448</epage><pages>443-448</pages><issn>0038-9056</issn><eissn>1521-379X</eissn><coden>STRKA6</coden><abstract>In this paper some physico-chemical characteristics of amylose-free potato starch are described and compared to those from amylose containing potato starches. The availability of these high-amylopectin or amylose-free starches hasopened up new possibilities to assess the relationship between structural characteristics and physicochemical properties of potato starch. At the same time it should be possible to determine more precisely the role of the amylose in the starch on several properties and characteristics. In all different analyses it was clear that amylose-free starch displayed unique properties. Not only was the response to heating much faster; it also occurred at much higher temperatures as demonstrated by viscographs, differential scanning calorimetry and swelling experiments. Rheological analyses demonstrated that gels formed from amylose-free starch were less rigid, smoother and shorter. The breaking of amylose-free gels furthermore required much less strength than that of amylose-containing gels. This aspect was also evident when threads were made from both starches; amylose-free threads were much shorter before breaking than threads made from amylose-containing starch.</abstract><cop>Weinheim</cop><pub>WILEY-VCH Verlag GmbH</pub><doi>10.1002/star.19970491104</doi><tpages>6</tpages></addata></record> |
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| ispartof | Die Stärke, 1997, Vol.49 (11), p.443-448 |
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| language | eng |
| recordid | cdi_crossref_primary_10_1002_star_19970491104 |
| source | Wiley Online Library Journals Frontfile Complete |
| subjects | AGUA AMIDON DE POMME DE TERRE AMILOSA AMYLOSE Biological and medical sciences CALORIMETRIA CALORIMETRIE CALORIMETRY CHEMICOPHYSICAL PROPERTIES EAU FECULA DE LA PAPA Food industries Fundamental and applied biological sciences. Psychology GONFLEMENT HINCHAMIENTO POTATO STARCH PROPIEDADES FISICOQUIMICAS PROPIEDADES REOLOGICAS PROPRIETE PHYSICOCHIMIQUE PROPRIETE RHEOLOGIQUE RHEOLOGICAL PROPERTIES SOLUBILIDAD SOLUBILITE SOLUBILITY Starch and starchy product industries SWELLING VISCOSIDAD VISCOSITE VISCOSITY WATER |
| title | Some physicochemical properties of amylose-free potato starch |
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