Structural, Morphological, Thermal, and Pasting Properties of Starches From Diverse Indian Potato Cultivars

Simple item page
dc.contributor.authorSingh, Narpinder
dc.contributor.authorKaur, Amritpal
dc.contributor.authorShevkani, Khetan
dc.contributor.authorEzekiel, Rajrathnam
dc.contributor.authorKaur, Prabhjot
dc.contributor.authorIsono,Naoto
dc.contributor.authorNoda, Takahiro
dc.date.accessioned2018-06-08T06:40:17Z
dc.date.accessioned2024-08-13T10:13:37Z
dc.date.available2018-06-08T06:40:17Z
dc.date.available2024-08-13T10:13:37Z
dc.date.issued2018
dc.date.issued2018
dc.description.abstractStarches from 42 diverse Indian potato cultivars are evaluated for diversity in structural (amylose content and amylopectin chain length distribution), morphological (granules size distribution), thermal, and pasting properties. Amylose content varied between 6.5 and 32.2% while the proportion of short (DP 6?12), medium (DP 13?18), and long (DP 19?30) amylopectin chains varied in the range from 37.2 to 45.4%, 35.6 to 39.1%, and 17.8 to 24.5%, respectively. Starches with higher transition temperature showed lower enthalpy of gelatinization. The proportion of small granules (<10 ?m) correlated negatively to short amylopectin chains (DP 6?12), peak viscosity, and breakdown viscosity. Transition and pasting temperature related negatively to the proportion of short and medium chains of amylopectin (DP 6?12 and 13?18, respectively), while positively to that of long chains (DP 19?30). Peak viscosity and breakdown viscosity has a negative relation while the final and setback viscosity have a positive relation with long amylopectin chains. ? 2017 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheimen_US
dc.identifier.citationSingh, N., Kaur, A., Shevkani, K., Ezekiel, R., Kaur, P., Isono, N., & Noda, T. (2018). Structural, Morphological, Thermal, and Pasting Properties of Starches From Diverse Indian Potato Cultivars. Starch/Staerke, 70(3-4). doi: 10.1002/star.201700130en_US
dc.identifier.doi10.1002/star.201700130
dc.identifier.issn389056
dc.identifier.issn389056
dc.identifier.urihttp://10.2.3.109/handle/32116/684
dc.identifier.urlhttps://onlinelibrary.wiley.com/doi/abs/10.1002/star.201700130
dc.language.isoenen_US
dc.publisherWiley-VCH Verlagen_US
dc.subjectAmylopectinsen_US
dc.subjectChainsen_US
dc.subjectCyclodextrinsen_US
dc.subjectGelationen_US
dc.subjectGranulationen_US
dc.subjectPlants (botany)en_US
dc.subjectViscosityen_US
dc.subjectBreakdown viscosityen_US
dc.subjectChain length distributionen_US
dc.subjectFine structuresen_US
dc.subjectFunctionalen_US
dc.subjectPasting temperatureen_US
dc.subjectPeak viscositiesen_US
dc.subjectPotato starchesen_US
dc.subjectSetback viscosityen_US
dc.subjectStarchen_US
dc.titleStructural, Morphological, Thermal, and Pasting Properties of Starches From Diverse Indian Potato Cultivarsen_US
dc.title.journalStarch/Staerke
dc.typeArticleen_US

Files

Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
36.pdf
Size:
411.53 KB
Format:
Adobe Portable Document Format
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Plain Text
Description:
Download

Collections

Applied Agriculture - Research Publications