Potatoes properties

CAS 9037-22-3 EINECS/ELINCS 232-911-6 Synonyms Amioca Kosol Definition Branched chain polysaccharide portion of starch, obtained from com or potato Properties Solid... 

Similar materials are available based on potato starch, eg, PaseUi SA2 which claims DE below 3 and has unique properties based on its amylose—amylopectin ratio pecuhar to potato starch. The product contains only 0.1% proteia and 0.06% fat which helps stabilize dried food mixes compounded with it. Another carbohydrate raw material is waxy-maize starch. Maltodextrias of differeat DE values of 6, 10, and 15, usiag waxy-maize starch, are available (Staley Co.). This product, called Stellar, is offered ia several physical forms such as agglomerates and hoUow spheres, and is prepared by acid modification (49). Maltodextrias based oa com starch are offered with DEs of 5, 10, 15, and 18 as powders or agglomerates (Grain Processing Corp.). 

Potassium nitrate is being used increasingly on intensive crops such as tomatoes, potatoes, tobacco, leafy vegetables, citms, and peaches. The properties that make it particularly desirable for these crops are low salt index, nitrate nitrogen, favorable N K20 ratio, negligible CU content, and alkaline residual reaction in the soil. The low hygroscopicity of KNO (Table 9) leads to its use in direct appHcation and in mixtures. It is an excellent fertilizer but the high cost of production limits its use to specialty fertilizers. 

Oriented polypropylene film (OPP) may be classified as heat-set and non-heat-set, blown and tentered, coextmded and coated. Orientation improves the cold-temperature resistance and other physical properties. Heat-set biaxially oriented polypropylene film (BOPP) is the most widely used protective packagiag film ia the United States. It is used to wrap bakery products, as lamination pHes for potato and com chips, and for pastas and numerous other flexible pouch and wrapping appHcations. Nonheat-set OPP is used as a sparkling, transparent shrink-film overwrap for cartons of candy. 

Fig. 1. Properties of foods near 2.45 GHz as a function of temperature, where A represents distilled water B, cooked carrots C, mashed potatoes D, cooked ham E, raw beef F, cooked beef and G, com oil (a) dielectric constants and (b) load factors, e = etan6 (32).

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. 

Com symps [8029-43 ] (glucose symp, starch symp) are concentrated solutions of partially hydrolyzed starch containing dextrose, maltose, and higher molecular weight saccharides. In the United States, com symps are produced from com starch by acid and enzyme processes. Other starch sources such as wheat, rice, potato, and tapioca are used elsewhere depending on avadabiHty. Symps are generally sold in the form of viscous Hquid products and vary in physical properties, eg, viscosity, humectancy, hygroscopicity, sweetness, and fermentabiHty. 

The food technologist may be especially interested in the fate of the carotenoids in the seed oil. Like red palm oil, the resulting carotenoid-pigmented canola oil may be more stable due to the antioxidant properties of carotenoids and may be more attractive to consumers. Alternatively, for food security concerns, transgenic soybean or canola oils and seed meals that are genetically modified for more efficient bio-diesel production may be bio-safety marked with lipid-soluble carotenoids and water-soluble anthocyanins, respectively. Potatoes are excellent potential sources of dietary carotenoids, and over-expression of CrtB in tubers led to the accumulation of P-carotene. Potatoes normally have low levels of leaf-type carotenoids, like canola cotyledons. 

Stintzing, P.C. and Carle, R., Punctional properties of anthocyanins and betalains in plants, food, and in human nutrition. Trends Food Sci. TechnoL, 15, 19, 2004. Stintzing, P.C., Schieber, A., and Carle, R., Rote Bete als farbendes Lebensmittel — erne Bestandsaufnahme. Obst Gem. Kartoffelver. Fruit Veg. Potato Process., 85, 196, 2000. 

Such observations led to the hypothesis that regulated expression of PL3 in transgenic potatoes could contribute to enhanced tissue disintegration during storage or thermal treatment. This report addresses the properties of several independent transgenic potato plant lines that express PL3, either constitutively or tuber-specific. We also describe the results obtained following application of Erwinia bacteria to wounded potato tubers. 

Sekiya, J. Aoshima, H., Kajiwara, T., Togo, T. and Hatanaka, A. (1977). Purification and some properties of potato tuber lipoxygenase and detection of linoleic acid radical in the enzyme reaction. Agric. Biol. Chem. 41, 827-832. 

Starches remain a popular glidant, in particular those with the larger grain sizes such as potato starch, possibly because of their additional value as a disin-tegrant in the formulation. Concentrations up to 10% are common, but it should be appreciated that excess may result in exactly the opposite effect of that desired (i.e., flow properties may worsen). Talc is also widely used and has the advantage that it is superior to starches in minimizing any tendency for material to stick... 

A field operator exposure study was designed to accommodate the chemical properties and the use pattern involved in the treatment of potato crops for protection against the Colorado potato beetle. Fifteen farmworkers experienced in the use of tractor-drawn sprayers for application of crop protection materials to crops were selected. All were adult males. To avoid production of a large quantity of treated potato crop prior to registration of the product for sale, the trials were performed on stubble fields after harvest of winter wheat crops in a potato-growing area of southern Ontario. This allowed the use of typical farm spray equipment and a typical duration of exposure for a complete shift of work. 

Not all modified starches are suitable for removal by aqueous dissolution alone. Such modifications of natural starches are carried out to reduce solution viscosity, to improve adhesion and ostensibly to enhance aqueous solubility. Commercial brands vary [169], however, from readily soluble types to those of limited solubility. Indeed, some may be as difficult to dissolve as potato starch if they have been overdried. It is thus very important to be sure of the properties of any modified starch present. If there are any doubts about aqueous dissolution, desizing should be carried out by enzymatic or oxidative treatment. Even if the size polymer is sufficiently soluble, it is important to ensure that the washing-off range is adequate. Whilst the above comments relate to modified starches, other size polymers such as poly(vinyl acetate/alcohol) and acrylic acid copolymers vary from brand to brand with regard to ease of dissolution. 

Hajslova J, Schulzova V, Slanina P, Janne K, Hellenas KE and Andersson C (2005) Quality of organically and conventionally grown potatoes Four-year study of micronutrients, metals, secondary metabolites, enzymic browning and organoleptic properties . Food Additives and Contaminants, 22, 514—534. 

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]. 

If starch with different properties is required then either a different plant source must be used, e.g. waxy maize instead of potato, or a way of altering the starch produced by a plant must be found. 

NMR is an incredibly versatile tool that can be used for a wide array of applications, including determination of molecular structure, monitoring of molecular dynamics, chemical analysis, and imaging. NMR has found broad application in the food science and food processing areas (Belton et al., 1993, 1995, 1999 Colquhoun and Goodfellow, 1994 Eads, 1999 Gil et al., 1996 Hills, 1998 O Brien, 1992 Schmidt et al., 1996 Webb et al., 1995, 2001). The ability of NMR to quantify food properties and their spatiotemporal variation in a nondestructive, noninvasive manner is especially useful. In turn, these properties can then be related to the safety, stability, and quality of a food (Eads, 1999). Because food materials are transparent to the radio frequency electromagnetic radiation required in an NMR experiment, NMR can be used to probe virtually any type of food sample, from liquids, such as beverages, oils, and broth, to semisolids, such as cheese, mayonnaise, and bread, to solids, such as flour, powdered drink mixes, and potato chips. 

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