Physico-Chemical Properties of Starches from Atlantic and Bora Valley Potato Cultivar with Different Colors

摘要

Physico-chemical properties of starches from potato cultivars with different colors were investigated. White Atlantic potato had 10% higher starch yield than violet Bora Valley potato. It turned out that the shape and structure of Atlantic and Bora Valley potato starch were the same by mechanical analysis using X-ray and SEM. The ratio of 50 pn particle in starches from Atlantic and Bora Valley potato was 45.44 ±2.79% and 42.37 ±1.03% respectively. The particle size of Atlantic potato starch was less than that of Bora Valley; however, there was no significant difference (p<0.05). As for moisture coupling, there was no difference (p<0.05) between the two potatoes. Swelling power showed a high increase from 65°C to 80°C. The swelling power of Atlantic starch was higher by about 0.3% than that of Bora Valley at 90°C. Since Atlantic has smaller starch particles than Bora Valley, more starch particles are contained in the same size, and hence a difference in swelling power. As a result of measuringthe gelatinization of potato starches from Atlantic and Bora Valley, a higher gelatiniza-tion start, climax, and complete temperatures occurred at Bora Valley than Atlantic. As for gelatinization enthalpy, Bora Valley starch with a higher gelatinizationtemperature consumed more energy for gelatinization.