Thermodynamic and structural properties of starches extracted from potatoes grown at different environmental temperatures

Potato starches grown at different temperatures were investigated using high sensitivity differential scanning microcalorimetry (HSDSC) and Fourier transform infrared spectroscopy (FTIR). By applying physico-chemical approaches, the thickness of crystalline lamellae and the thermodynamic and structu...

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Bibliographic Details
Published in:Carbohydrate polymers 2002-08, Vol.49 (3), p.271-279
Main Authors: Protserov, V.A., Wasserman, L.A., Tester, R.F., Debon, S.J.J., Ezernitskaja, M.G., Yuryev, V.P.
Format: Article
Language:English
Subjects:
Crystallinity
Gelatinisation
Growth temperature
Potato starch
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Summary:Potato starches grown at different temperatures were investigated using high sensitivity differential scanning microcalorimetry (HSDSC) and Fourier transform infrared spectroscopy (FTIR). By applying physico-chemical approaches, the thickness of crystalline lamellae and the thermodynamic and structural characteristics (such as gelatinisation) of cooperative units and their surfaces were determined. It was established that a difference of growth temperature experienced by tubers during development does not lead to changes in the thickness of amylopectin crystalline lamellae and hence the constituent double helical length. However, the positive correlation established between growth temperature and gelatinisation temperatures was confirmed as being due to optimisation of crystallite structural organisation (at higher temperatures).
ISSN:0144-8617
1879-1344
DOI:10.1016/S0144-8617(01)00332-0