Potato starch water

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. 

FIGURE 6.25 Differential scanning calorimetry (DSC) as applied to potato starch-water mixtures % water (w/w) indicated near the curves. In DSC, the differential amount of heat (or more precisely, enthalpy, H) needed to increase the temperature (dHjdT) is registered as a function of temperature (T), and any melting (or similar transition) causes a peak in the heat uptake. The peak area is proportional to the melting enthalpy. In the figure, the specific heat capacity of the material has been subtracted, providing horizontal base lines. (After results by J. W. Donovan. Biopolymers 18 (1979) 263.)... 

Figure 4.4 DSC thermograms of potato starch-water in sealed pans, recorded at a heating rate of 10 °C/min, with the volume fraction of water varying from 0.28 in the bottom curve to 0.81 in the top curve. Reproduced with permission from ref. [15].

Kawai K, Fukami K, Yamamoto K. Effects of treatment pressure, holding time, and starch content on gelatinization and retrogradation properties of potato starch-water mixtures treated with high hydrostatic pressure. Carhohydr Polym 2007 69 590-596. 

FIG. 11 Retrogradation at 4°C of gels obtained from native wheat and potato starches (water solutions of 50% DM). Instrument Setaram Micro-DSC, isothermal mode. (Adapted from Ref. 69.)... 

Figure 13. Temperature dependence of mole heat capacity of potato starch-water mixture samples containing, mass% of FI2O 1-0 2-12.2 [4, 73, 126].

Figure 17. Temperature dependence of heat capacity of potato starch-water mixture sample containing 58.5 mass% of H2O [4,73, 125] AB - vitreous saturated solution of water in starch + partially crystalline and vitreous water surplus phase BC - highly elastic saturated solution of water in starch + partially crystalline and vitreous water surplus phase AD - vitreous saturated solution of water in starch + entirely crystalline water surplus phase DE - highly elastic saturated solution of water in starch + crystalline water surplus phase EF - melting of water surplus phase GH - highly elastic saturated solution of water in starch liquid water surplus phase.

Figure 20. Diagram of physical states of potato starch-water system [4, 73] (see the text for symbols).

Liu Q, Charlet G, Yelle S, Anil J, (2002) Phase Transition in Potato Starch-Water System I. Starch Gelatinisation at High Moisture Level . Food Research International, v35 n4 397-407. 

Starches, used first in the late 1930s for filtration control (71), are stiU in use in the 1990s. Com starch is most commonly used in the United States. Potato starch is also used in the United States but primarily in Europe and elsewhere. Both com and potato starches are pregelatinized before dispersion in water (72). The API specifications for drilling fluid starch are listed in Table 8 (73). 

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. 

FIGURE 16.16 Nonbranched/long chain branched glucans of potato starch dissolved in hot water-steam and 0.1 M NaOH 1.2 ml of the 18-mg/ml solution was separated on Sepharose CL 2B (88 X 1.6 cm) 3-ml fractions were collected for further analysis normalized (area = 1.0) eluogram profiles (ev) constructed from an off-line determined mass of carbohydrates of each of the fractions flow rate 0.15 ml/min V. , = 70 ml, = 180 ml eluent 0.01 tA NaOH. 

Spray solution Dissolve 1 g potato starch, 1 g potassium iodide and 50 mg THton X-100 in 100 ml water with warming [1],... 

The sorption of water by excipients derived from cellulose and starch has been considered by numerous workers, with at least three thermodynamic states having been identified [82]. Water may be directly and tightly bound at a 1 1 stoichiometry per anhydroglucose unit, unrestricted water having properties almost equivalent to bulk water, or water having properties intermediate between these two extremes. The water sorption characteristics of potato starch and microcrystalline cellulose have been determined, and comparison of these is found in Fig. 11. While starch freely adsorbs water at essentially all relative humidity values, microcrystalline cellulose only does so at elevated humidity values. These trends have been interpreted in terms of the degree of available cellulosic hydroxy groups on the surfaces, and as a function of the amount of amorphous material present [83]. 

Fig. 11 Sorption isotherms for water onto potato starch (0) and microcrystalline cellulose ( ). (Data adapted from Ref. 83.)...

Fig. 5 Net differential heat of sorption for water vapor by native potato starch at 20°C as a function of amount of water sorbed per mass of dry starch. (From Ref. 14.)...

Flynn et al.5 used a potato starch column, elution with n-butanol/water/ethanol/glacial acetic acid, 100/50/40/... 

FIG. 25 The distribution of water proton transverse relaxation times for a water-saturated, packed bed of potato starch granules at two temperatures [reproduced with permission from Tang et al. (2000)]. 

The linear relationship between H NMR transverse relaxation rate and (1 av) is shown in Figure 30 for pregelled potato starch (Hills et al., 1999). The change in slope at about 0.90 c/w corresponds to the bulk water break (i.e., the removal of bulk water) in a corresponding adsorption isotherm. Equation... 

FIGURE 5.9 DSC profiles of potato starch at different water contents (volume fraction of water indicated next to each profile). Heating rate=10 °C/min. Donovan (1979), Phase transitions of starch-water system. Biopolymers, 18, 263-275. Copyright Wiley-VCH Verlag GmbH Co. KGaA. Reproduced with permission. 

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