Potato starch hydroxypropylation

Eliasson, A. C, Kim, H. R. (1992). Changes in rheological properties of hydroxypropyl potato starch pastes during freeze-thaw treatments I. A rheological approach for evaluation of freeze-thaw stability. J. Texture Stud, 23, 279-295. 

Figure 10.6 Effects of hydroxypropylation on the granule morphology of potato starches, (a) Potato starch granules after hydroxypropylation (at 10% propylene oxide concentration), (b) Effect of increased concentration of propylene oxide (15%) on the starch granule structure (source Kaur et al., 2004).

Ebihara, K., Shiraishi, R., Okuma, K. (1998). Hydroxypropyl-modifled potato starch increases fecal bile acid excretion in rats. J. Nutri., 128, 848-854. 

Kaur, L., Singh, N., Singh, J. (2004). Factors influencing the properties of hydroxypropylated potato starches. Carbohydr. Polym., 55,211-223. 

Kavitha, R., BeMiller, J. N. (1998). Characterization of hydroxypropylated potato starch. Carbohydr. Polym., 37, 115-121. 

Monosubstitution of wheat starch by acetyl or hydroxypropyl groups27 without crosslinking yields products with a reduced pasting temperature, and yields pastes with enhanced clarity and viscosity but with increased stringiness (Table 10.14). The usefulness of this product is somewhat limited and requires special applications. Amylose has been found to be hydroxypropylated —20% more than amylopectin in corn and potato starches at a molar substitution level of 0.1 (3.5% hydroxypropyl).425,426... 

Addition of 3% potato starch or a combination of potato starch and potato flour produced frankfurters that were comparable to those being successfully marketed that contained wheat starch.582 Native wheat starch and its acetylated distarch phosphate and hydroxypropyl distarch phosphate derivatives, when incorporated at a level of 3.5%, reduced cooking loss and firmness of low fat, high added water sausages cooked to 70°C or 80°C.583... 

Barley starch (see Chapter 16) has a viscosity profile similar to that of potato starch and also has a similar range of applications.159 Seib and Wu160 claimed excellent freeze-thaw stability in a hydroxypropylated waxy barley starch. 

Robben, U., Luck, T., Seffer, H., and Hormuth, W.A. (2005) Use of hydroxypropylated high amylose content potato starches to achieve high kit numbers. WO/2005/095117. 

Richardson, S., Nilsson, G. S., Bergquist, K., Gorton, L., Mischnick, P. (2000). Characterisation of the substituent distribution in hydroxypropylated potato amylopectin starch. Carbohydr. Res., 328, 365-373. 

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