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Novel potato starch : new structure and beneficial qualities

Zhao, Xue (2021). Novel potato starch : new structure and beneficial qualities. Diss. (sammanfattning/summary) Sveriges lantbruksuniv., Acta Universitatis Agriculturae Sueciae, 1652-6880
ISBN 978-91-7760-807-3
eISBN 978-91-7760-808-0
[Doctoral thesis]

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Abstract

This thesis presents a simplified method for determining the internal molecular structure of whole starch without prior amylopectin isolation. The structure of potato and barley whole starches, the thermal properties of starch from potato lines with different genetic backgrounds and the relationship between molecular structure and functional properties of starch were examined in the thesis. The internal B-chain distribution and building block composition of amylopectin were characterised effectively by degrading starch into β-limit dextrins (β-LDs), α- limit dextrins (α-LDs) and building blocks. Great variations in internal structure were observed for starches from different plant sources and genetic backgrounds. The general composition of intermediate and large building blocks and the proportion of fingerprint B-chains (Bfp-chains), in size order, were determined for starches with decreasing amylose content. Thermal properties (gelatinisation and retrogradation) of potato starches were investigated using differential scanning calorimetry. Amylopectin lines with a high degree of mutations in multiple genes showed a broader gelatinisation temperature range and lower enthalpy of gelatinisation and retrogradation. Various internal structure parameters were found to affect the thermal properties of potato starch. A dense structure of building blocks led to higher gelatinisation temperatures and enthalpy, while retrogradation was found to be favoured by more large building blocks and many short internal chains. The high-amylose potato line T-2012 was shown to have higher levels of resistant starch and dietary fibre than the parental variety after cooking. The level of resistant starch increased further after one extra day of cold storage. T-2012 had a very large fraction of long outer amylopectin chains and intermediate-sized inner amylopectin chains, and more intermediate and large building blocks, than the parental potato. The unique amylopectin structure of T-2012 starch favoured formation of recrystallised amylopectin that did not split as easily as ordinary potato starch and was resistant to enzyme digestion.

Authors/Creators:Zhao, Xue
Title:Novel potato starch : new structure and beneficial qualities
Series Name/Journal:Acta Universitatis Agriculturae Sueciae
Year of publishing :2021
Number:2021:65
Number of Pages:77
Publisher:Department of Molecular Sciences, Swedish University of Agricultural Sciences
ISBN for printed version:978-91-7760-807-3
ISBN for electronic version:978-91-7760-808-0
ISSN:1652-6880
Language:English
Publication Type:Doctoral thesis
Article category:Other scientific
Version:Published version
Full Text Status:Public
Subjects:(A) Swedish standard research categories 2011 > 4 Agricultural Sciences > 401 Agricultural, Forestry and Fisheries > Food Science
Keywords:potato, starch, amylopectin internal structure, building blocks, resistant starch, dietary fibre, gelatinisation, retrogradation
URN:NBN:urn:nbn:se:slu:epsilon-p-113619
Permanent URL:
http://urn.kb.se/resolve?urn=urn:nbn:se:slu:epsilon-p-113619
ID Code:25378
Faculty:NJ - Fakulteten för naturresurser och jordbruksvetenskap
Department:(NL, NJ) > Department of Molecular Sciences
Deposited By: SLUpub Connector
Deposited On:17 Sep 2021 13:25
Metadata Last Modified:20 Sep 2021 08:46

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