scholarly journals Enzymatic Modification of Granular Potato Starch Using Isoamylase—Investigation of Morphological, Physicochemical, Molecular, and Techno‐Functional Properties

2020 ◽  
pp. 2000080
Author(s):  
Marco Ulbrich ◽  
Saeed A. Asiri ◽  
Robert Bussert ◽  
Eckhard Flöter
Keyword(s):  
Functional Properties ◽  
Potato Starch ◽  
Enzymatic Modification

Functional Properties and Microstructure of Micronized Potato Starch

2006 ◽  
Author(s):  
Guangyue Ren ◽  
hihuai Mao ◽  
Dong Li ◽  
Yuguang Zhou
Keyword(s):  
Functional Properties ◽  
Potato Starch

Structure and selected functional properties of gamma-irradiated potato starch

2015 ◽  
Vol 67 (11-12) ◽  
pp. 1002-1010 ◽  
Author(s):  
Monika Sujka ◽  
Krystyna Cieśla ◽  
Jerzy Jamroz
Keyword(s):  
Functional Properties ◽  
Potato Starch ◽  
Gamma Irradiated

Physicochemical and Functional Properties of Cultivars of Irish Potato and Cassava Starches

2009 ◽  
Vol 5 (3) ◽  
Author(s):  
Pierre Désiré Mbougueng ◽  
Tenin Dzudie ◽  
Joel Scher ◽  
Tchiégang Clergé
Keyword(s):  
Functional Properties ◽  
Phosphorus Content ◽  
Amylose Content ◽  
Potato Starch ◽  
Irish Potato ◽  
Starch Granules ◽  
Colour Difference ◽  
Physico Chemical ◽  
Granule Morphology ◽  
Potato Starches

In this study, starches were extracted from two cultivars of local Irish potatos (Solanum tuberosum,) and tree cultivars of local Cassava (Manihot esculanta). These starches and a commercial Irish potato starch (IPS), where characterized with respect to their physico-chemical and functional properties. Significant differences (P<0.05) were observed among starches as far as their proximate composition were concerned. The commercial starch showed the highest phosphorus content. The amylose content was observed to be significantly lower (P<0.05) in the cassava starches than in the local Irish potato starches. The highest (P<0.05) gelatinisation parameters were those of 2425 starch cultivar. Potato starch granules exhibited the largest granule size at 10, 50 and 90% diameter compared to those of cassava starches. Potato starches had wider particle size distribution compared to cassava starches. There were apparent differences, between species (Cassava and potatoes) with respect to granule morphology and size. No significant colour difference (P>0.05) was observed between the Sipiera starch cultivars and the Irish potatoes commercial starch.

Enzymatic modification as a tool to improve the functional properties of heat-processed soy flour

2007 ◽  
Vol 88 (2) ◽  
pp. 336-343 ◽  
Author(s):  
Cheruppanpullil Radha ◽  
Parigi Ramesh Kumar ◽  
Vishweshwaraiah Prakash
Keyword(s):  
Functional Properties ◽  
Soy Flour ◽  
Enzymatic Modification

scholarly journals Changes in Functional Properties of Potato Starch by Oleylation Through Lipase-catalyzed Solid-phase Synthesis

2014 ◽  
Vol 61 (3) ◽  
pp. 67-73 ◽  
Author(s):  
Kana Ando ◽  
Makoto Hattori ◽  
Tadashi Yoshida ◽  
Noriki Nio ◽  
Noriko Miwa ◽  
...  
Keyword(s):  
Functional Properties ◽  
Solid Phase Synthesis ◽  
Solid Phase ◽  
Potato Starch ◽  
Phase Synthesis
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