Selected Physicochemical Properties of Starch Isolated from Colored Potatoes (Solanum tuberosum L.) as Compared to Starch from Yellow Flesh Potatoes

Potatoes, especially colored, are perceived as a valuable source of bioactive compounds, and they are also an important raw material for starch production. There is virtually no information about starch from colored potatoes grown in Central Europe. Therefore, starches from light and colored potato varieties are isolated, and their particle size distributions, molecular masses, phosphorus content, gelatinization properties, water binding capacity, and solubility are analyzed. It is found that the mean and minimum granule size is similar for all investigated varieties, but colored varieties have larger granules. Moreover, starches isolated from colored potatoes are characterized by a higher phosphorus content than those isolated from light ones. It is shown that the solubility and water-binding capacity of starch from colored potatoes is greater than that of light flesh, especially at higher temperatures. Starches from light flesh potatoes are characterized by significantly higher gelatinization enthalpy values than those from colored potatoes.

Automated summary

Starch from colored potatoes has larger granules and higher phosphorus content than that from light potatoes, showing better solubility and water-binding capacity especially at high temperatures. Starch from light potatoes has significantly higher gelatinization enthalpy values compared to starch from colored potatoes.