Physicochemical, morphological, functional, and pasting properties of potato starch as a function of extraction methods

The potato starch extracted by physical, chemical, and enzymatic methods were analyzed for physicochemical, morphological, functional, and pasting properties. In the physical extraction methods, T-1 (water at 30 degrees C) was found better in starch yield, water absorption capacity (WAC), and whiteness. In the chemical extraction methods, starch from T-5 (NaOH-0.25%) had higher WAC, and lower ash content. The starch from T-7 (SDS-ME-2%) had higher amylose, starch purity, and lower amylopectin, moisture, fat content. The starch from T-11 (NaOCl-5.25%) had higher starch whiteness value. In the enzymatic extraction methods, starch from T-13 (cellulase-0.15%) had higher starch yield. Further, the physical (T-1), chemical (T-5, T-7 and T-11) and enzymatic (T-13) methods were used in combination and had shown the better physicochemical and morphological characteristics of starch. The starch from combined method (T-14) had significantly higher yield (12.4%), WAC (259%), swelling power (40.3%), solubility (23.6%), purity (87.3%), and whiteness (95.2%). The starch from combined method also had significantly lower phosphorus (81.7%), protein (0.30%), fat (0.29%), ash (0.26%), crude fiber (0.15%) content, and syneresis (18.8%). The starch from combined method had resulted in the better starch granule structure, pasting properties than most of the other treatments. So, the physical, chemical, and enzymatic treatments in combination can be used for extraction of high-quality starch from potato.

Automated summary

The study analyzed potato starch extracted by different methods and showed that the combination of physical, chemical, and enzymatic methods resulted in starch with better properties such as yield, water absorption capacity, and whiteness. Starch from the combined method had significantly higher physicochemical characteristics and purity, making it a high-quality option for starch extraction from potato.