Potato starch, gelatinization

Shiotsubo, T. and Takahashi, K. (1984). Differential thermal analysis of potato starch gelatinization. Agric. Biol. Chem. 48, 9-17. 

Potato starch shows the highest peak viscosity and the lowest pasting temperature with moderate final viscosity and lower setback (Liu et al., 2003), compared to other commercial starches. This indicates that potato starch gelatinizes rather easily compared to other starches, producing more viscous pastes that easily break. 

The organic melt is emulsified in water with the aid of a suitable nonionic agent and stabilized by a protective colloid, e.g. potato starch gelatinized with water. The system is crystallized by cooling, and the crystals are separated from the emulsion and washed with water. The operation may be repeated if required. A typical example is shown in Figure 8.57 where five or six emulsion-crystallization cycles yield an almost pure naphthalene at an overall yield of 70 per cent compared with a less pure product at a 2 per cent yield by seven conventional fractional crystallization steps. The high efficiency of the emulsion crystallization is apparently due to the fact that crystal agglomeration does... 

Windle, J.J., An ESR spin probe study of potato starch gelatinization. Starch, 37(4) 121, 1985. 

Fig. 4.29. Potato starch gelatinization curve (according to Banks and Muir, 1980)...

Com and rice starches have been oxidized and subsequently cyanoethylated (97). As molecular size decreases due to degradation during oxidation, the degree of cyanoethylation increases. The derivatized starch shows pseudoplastic flow in water dispersion at higher levels of cyanoethylation the flow is thixotropic. Com and rice starches have been oxidized and subsequently carboxymethylated (98). Such derivatives are superior in the production of textile sizes. Potato starch has been oxidized with neutral aqueous bromine and fully chemically (99) and physically (100) characterized. Amylose is more sensitive to bromine oxidation than amylopectin and oxidation causes a decrease in both gelatinization temperature range and gelatinization enthalpy. 

Compared to native starches, monophosphate esters have a decreased gelatinization temperature range and swell in cold water at a DS of 0.07. Starch phosphates have increased paste viscosity and clarity and decreased retrogradation. Their properties are in many ways similar to those of potato starch, which naturally contains phosphate groups. 

Corn Starch Dextrans Gelatin Lignins Pullulans Potato Starch Polysaccharides Wheat Starch... 

Evans, I. D. and Haisman, D. R. (1982). The effect of solutes on the gelatinization temperature range of potato starch. Starch/Stdrke 34, 224 231. 

Jenkins, P., and Donald, A. M. (1997). Breakdown of crystal structure in potato starch during gelatinization. Journal of Applied Polymer Science. 66, 225-232. 

Liu, Q., Charlet, G., Yelle, S., and Arul, J. (2002). Phase transition in potato starch-water system. I. Starch gelatinization at high moisture level. Pood Res. Inst. 35, 397-407. 

Gelatin (B) Potato starch Intra > extra Small difference between the... 

Jane, J. L., Shen, J. J. (1993). Internal structure of the potato starch granule revealed by chemical gelatinization. Carbohydr. Res., 247,279-290. 

Figure 8.4 The gelatinization of native potato starch at 30% solid content by DSC.

Gelatinization and retrogradation (thermal properties) of derivatized potato starch... 

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