Internal structure of the potato starch granule revealed by chemical gelatinization

✍ Scribed by Jay-lin Jane; James J. Shen

• Publisher: Elsevier Science
• Year: 1993
• Tongue: English
• Weight: 624 KB
• Volume: 247
• Category: Article
• ISSN: 0008-6215
• DOI: 10.1016/0008-6215(93)84260-d

✦ Synopsis

Potato starch was separated into four different size groups . The starch of a uniform granular size with diameters between 30 and 52 µm was chemically gelatinized at the periphery of the granules with aqueous calcium chloride (4 m) at 23°C . Chemically gelatinized starch at the periphery was mechanically removed from the granule by using a blender . The gelatinized starch and the remaining granular starch were subjected to iodine titration, gel permeation chromatography, amylopectin branch-chainlength, and phosphorus analyses . The results showed that amylose was more concentrated at the periphery than at the core of the granule . Amylose at the core had larger molecular size than that at the periphery. Amylopectin at the core had longer long B-chains than that at the periphery . Starch phosphate esters were more concentrated at the core than at the periphery .