4.7 Article

Internal structure and thermal properties of potato starches varying widely in amylose content

Journal

FOOD HYDROCOLLOIDS
Volume 135, Issue -, Pages -

Publisher

ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2022.108148

Keywords

Potato; Starch; Amylopectin structure; Gelatinisation; Retrogradation

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This study investigates the correlation between starch internal structure and thermal properties in different potato varieties. It finds that the distribution and composition of internal chains and building blocks in starch play a role in the gelatinisation and retrogradation processes. Potato varieties with a high content of amylopectin have higher gelatinisation temperatures, while dense structures of amylopectin favor retrogradation.
The correlation between starch internal structure and thermal properties (gelatinisation and retrogradation) was studied in starches of wild-type potatoes and potatoes from the lines with altered starch synthase or branching enzyme activities (GBSS, SS, SBE), representing a range of amylose:amylopectin ratio from 2 to >99.5% amylopectin. The different potato lines were divided into Group 1-8 depending on the mutation targets. The internal chain distribution and building block composition of beta-limit dextrins (beta-LDs) in the whole starches were analysed by high-performance anion-exchange chromatography (HPAEC) and high-performance size -exclusion chromatography (HPSEC) based on a recently developed simplified method. The building blocks were categorised into five size groups (G2-G6). Thermal properties of the starches were investigated using differential scanning calorimetry (DSC). The proportion of fingerprint B-chains with the degree of polymerisation 4-7, and the composition of intermediate (G4) and large (G5 and G6) building blocks of starches generally decreased in the order of potato lines from Group 2 (full Sbe1 and partial Sbe2 mutated)>Group 1 (full Sbe1 mutated)>wild-type > Group 7 (full Gbss and Ss2, and partial Ss3 mutated)>Group 8 (full Gbss, Ss2, and Ss3 mutated). The starch of amylopectin-rich potato lines from Group 8 with multiple genes targeted and the highest degree of mutations showed the lowest enthalpy of gelatinisation (15.0 J/g of amylopectin) and retrogradation (3.1 J/g of amylo-pectin), compared to starches of potato lines from other groups. More intermediate and large building blocks led to higher gelatinisation temperatures. Retrogradation was favoured by dense structure of the amylopectins with many short internal chains.

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