Potatoes retrogradation

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. 

Karlsson, M. E. and Eliasson, A.-C. (2003). Gelatinization and retrogradation of potato (Solanum tuberosum) starch in situ as assessed by differential scanning calorimetry (DSC). Lebensm.-Wiss. U. Technol. 36, 735-741. 

Gelatinization of sweet potato, tania, and yam tuber starches. Starch/Starke. 47, 298-306. Varavinit, S., Shobsngob, S., Varanyanond, W., Chinachoti, P., and Naivikul, O. (2003). Effect of amylose content on gelatinization, retrogradation and pasting properties of flours from different cultivars of Thai rice. Starch/Starke 55,410-415. 

Morikawa, K., Nishinari, K. (2000). Effects of concentration dependence of retrogradation behaviour of dispersions for native and chemically modified potato starch. Food Hydrocolloid, 14,395 01. 

Native starch granules exhibit three main types of X-ray diffractogram. The A type is characteristic of most starches of cereal origin the B t5q)e of potato (Figure 8.3), other root and tuber starches, and amylomaize starches and retrograded starch the C type of smooth pea and various bean starches. 

DSC can also be used to determine starch retrogradation. After heating potato starch (30% (w/w)) to 180°C, samples are cooled to 5°C. Once the temperature reaches 5°C, the sample is immediately removed from the DSC and stored at low temperature. After a certain number of days, the sample pan is placed into the sample holder of the DSC, and heated from 5 to 180°C at 10°C /min. The instrument is calibrated using indium and an empty pan as a reference. The enthalpy (AH) of phase transitions is measured from the endotherm of DSC thermograms based on the mass of dry solid. Transition temperatures such as onset, peak, and completion temperature are also measured. 

Bulkin, B. J., Kwak, Y, Dea, I. C. M. (1987). Retrogradation kinetics of waxy-corn and potato starches a rapid, Raman-spectroscopic study. Carbohydrate Research, 160, 95-112. 

Potato starch contains fewer lipids than the cereal starches. Free latty acids in rice and maize starches result in amylose-lipid complex formation, thereby contributing to their higher transition temperatures and lower retrogradation. 

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

Fredriksson, H., Bjork, L, Andersson, R., Liljeberg, H., Silverio, J., Eliasson, A. -C., Aman, P. (2000). Studies on a-amylase degradation of retrograded starch gels from waxy maize and high-amylopectin potato. Carbohydrate Polymers, 43, 81-87. 

Te Wierik, G. H. P, Eissens, A. C., Bergsma, J., Arends, A. W., Lerk, C. F. (1997b). A new generation of starch products as excipient in pharmaceutical tablets. It. High surface area retrograded pregelatinized potato starch products in sustained-release tablets. J. Contr. Re/., 45,25-33. 

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