Potato starch thermal analysis

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

Liu, Q., Lu, X., Yada, R. (2005). The effect of various potato cultivars at different times during growth on starch content determined by differential scanning calorimetry. Journal of Thermal Analysis and Calorimetry, 79(1), 13-18. 

Figure 8.8 The B- to A-type transition of B-type potato starch lintners (DP 15) at 35% water content (d.b.). The arrows on the DSC thermal curve specify the temperatures at which the lintners were heated prior to x-ray analysis.320 The model of Perez et al.320 for the solid state polymorphic transition B to A is also shown, illustrating the progressive removal ofwater molecules (small dots) and the change in packing of chain duplexes the chain duplexes marked with 0 and Vi indicate their relative translation along the c axis.

Recent experiments in our laboratory have shown that a thermal gradient is not necessary for complex formation with potato starch. In the presence of suitable compounds, the gelatinized potato starch forms helices under complex formation at isothermal conditions. The reaction takes place even at low concentrations of ligand compounds under conditions occuring in any food system containing potato starch. The reaction can easily be followed by amperome-tric titration with jodine (24). The complexes formed can be analyzed by using a combination of glucose determination and G.C. analysis. 

Differential Thermal Analysis (DTA), Thermogravimetric Analysis (TGA), and Differential Thermogravimetric Analysis (DTG) of Potato Starch Dried by Three Methods (All Temperatures in °C)3SS... 

The addition of various salts to potato starch on its compression up to 1.2 X 109 Pa had only a small effect on the thermal properties of starch, as measured by thermogravimetry/differential thermogravimetry/differential thermal analysis (TG/DTG/DTA). Only FeCl3, CoCl2, and I2 caused significant effects.62... 

As with pyridine, N,N -dimethylformamide significantly affects the characteristics of gelation of potato starch. Based on thermal analysis, there is a suggestion that a reaction may occur between starch and that amide683,684 on 3 h of conditioning at 100 °C. 

Differential thermal analysis has been applied to an examination of the thermal behaviour of starch and foodstuffs. Potato starch showed an endotherm at ca. 65 C which was not influenced by either the rate of heating, or the concentration and the initial amount of starch. Similar analyses, applied to intact potato, Indian lotus, taro, and sweet potato, were distinct from each other but were similar to the starch from each plant except that the isotherm was shifted by 3-7 °C to the higher temperature region. ... 

Fig. 4.27. Gelatinization temperature of differently hydrated starches (— potato starch, — — wheat starch, determined by differential thermal analysis, differential calorimetry, and double refraction) (according to Gal-liard, 1987)...

All these phenomena should be taken into account when starch-rich products, like flours, dough, potatoes, rices, etc. are studied by thermal analysis. Here non-starch compounds, like soluble and insoluble proteins, soluble and insoluble pentosans, oligosaccharides, etc. can compete for the available water and therefore produce a shift of the amylopectin solubilization to higher... 

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