Potato Starch

This study aimed to gain a deep understanding of the preparation mechanism of the thermoplastic potato starch (TPPS) by using melt-mixing as a production method, to pursue the changes occurred on the microstructure, morphology and thermal properties of potato starch, TPPS was prepared using a mixture of potato starch with glycerol and water as plasticizer in an internal mixer. The steps of the phase transition , happening by applying harsh conditions (60 rpm, 160 °C, and 7 min), were followed by monitoring the evolution of torque during the mixing time. It was shown that the granules structure was destroyed and a new phase was formed. This was proved by SEM which gave the evidence that the morphology of the TPPS was homogeneous with the smooth surface means that the mixing conditions used in this work were good enough to obtain the thermoplastic starch with a high level of homogeneity in all dimensions. FTIR analysis allowed deducing the formation of new H-bonds between the starch and plasticizers molecules instead of intra and intermo-lecular H-bonds in the native starch that was destructed through the melt-mixing process., These caused starch chains gain mobility and as the results decreasing in crystallinity, where the XRD analysis exhibited that the crystallinity decreased from 14.5% resulting from B-type in native potato starch to 9% resulting from B-type and VH-type in TPPS. TGA and DSC analysis proved a decreasing in the thermal stability in the TPPS as compared to the starch granules.

The effect of harvest dates on the starch properties of six potato cultivars was studied. The focus was on the content of amylose and phosphorus, mean granule size, viscosity analysis by rapid visco analyzer, thermal analysis by differential scanning calorimetry, and chain length distribution of amylopectin. A late harvest date significantly enhanced mean granule size, the phosphorus content, peak viscosity and breakdown. Furthermore, a late harvest date led to significant but slight decreases in amylose content, pasting temperature, and gelatinization temperature. In contrast, harvest date had no influences on gelatinization enthalpy on distribution of the shorter chain lengths of amylopectin. The correlation coefficients were calculated among these starch properties, and starch phosphorus content was found to have positively significant correlations with the peak viscosity and breakdown.

The objective of this work was to study the effect of potato starch-based films acting as oxygen barrier on the oxidative rancidity of vegetable oil, as an example of a food rich in polyunsaturated fatty acids. The effect of glycerol (Gly) content (0%, 10%, 20%, 30%), film thickness (30, 60, 100 μm) as well as environmental relative humidity (RH) (50% or 75%) were analysed. Results obtained confirmed that potato starch films delayed the rancidity in vegetable oil. Films without Gly provided the same protection as films with 10% Gly. Films with higher Gly content were not as effective oxygen barrier. It is likely that the fact that film protective capability diminished with increased RH or Gly content was due to the increasing moisture content of the films. Despite that fact, potato starch films can be considered a very efficient oxygen barrier even at RH as high as 75%.

The article discusses the consequences of iodine deficiency observed in most countries in the World. Iodine deficiency can cause birth defects, permanent mental and physical disabilities and increase the risk of premature death. Biofortification is the production of micronutrient-rich crops. It is an alternative approach to combat mineral malnutrition. Biofortified crops will be low-energy-dense products high consumption will further prevent an increasingly overweight and obesity among people. Potato may be a good carrier of iodine due to the high consumption of this vegetable among people throughout the year. This publication focuses on collecting information on the biofortification effectiveness of potato-the most consumed vegetable in Poland, and kale which is not very popular among these consumers. Due to its high nutrient content, it is worth promoting the increased consumption of kale among people. Biofortification with iodine of kale will further improve its nutritional value.

Granulated cold water soluble (GCWS) starches were prepared from corn starch and starches separated from four potato cultivars using alcoholic-alkaline method. The morphological, thermal and rheological properties of GCWS corn and potato starches were studied. The amylose content of the GCWS starches from corn and potato starches were significantly lower as compared to their counterparts native starches. GCWS potato starches showed higher cold water solubility than GCWS corn starch. Cold water solubility of GCWS starches prepared from different potato cultivars also differed significantly. Native potato starch granules were larger in size (15–45 μm), smooth, oval and irregular or cuboidal shaped while native corn starch granules were smaller in size (5–18 μm), less smooth, rounded and angular shaped. Both corn and potato starches were distorted and indented during conversion to GCWS starches, however, this effect was more pronounced in potato starches than corn starch. The extent of distortion in GCWS starches differed significantly in starches prepared from different potato cultivars. The potato cultivars having starch with large sized granules showed more granular distortion as compared in those having small sized granules during GCWS starch production. Native corn starch showed higher transition temperatures and lower enthalpy of gelatinization (ΔHgel) than native potato starches. GCWS corn and potato starches did not show any gelatinization endotherm during heating between 20 and 100 °C. The rheological properties such as G′, G″, η′ and of GCWS corn and potato starches also showed significant variation, when subjected to frequency sweep testing. GCWS potato starches showed higher G′, G″, η′ and lower than GCWS corn starch. The G′, G″, η′ of the GCWS starches from both corn and potato increased and decreased with the increase in temperature. The turbidity of GCWS and native corn and potato starches increased during storage at 4 °C, however, the increase was less pronounced in GCWS starches.

Plastics are composed of combinations of carbon bonded with hydrogen, oxygen, nitrogen, or other organic and inorganic compounds while bioplastics refers to both bio-based and biodegradable plastics. Bioplastics are very important because they are environment safe even after use and are capable of reducing greenhouse gases and energy consumption during manufacturing, in comparison, to plastic made from synthetic materials. Also, polymerization is the process of formation of large polymers from small units of repeating polymers. The objective of the experiment was to make bioplastic from potato starch inside a laboratory by knowing the definition of bioplastic, learning how to synthesize bioplastic, and appreciating the importance of bioplastic. The experiment was divided into two parts which were the (1) extraction of potato starch and (2) production of bioplastic. For the extraction of starch, the potatoes were first cleaned and grated. Then, 100 mL of distilled water and the grated potatoes were placed together and grinded in a mortar and pestle. The liquid from the mortar was poured through a filter with the filtrate falling in a beaker. The same steps of adding of water, grinding of potatoes, and pouring of the liquid were repeated twice. The filtrate was settled for 15 minutes and was decanted to leave the starch behind. 100 mL of water was transferred and mixed with the starch. The mixture was decanted to again leave the starch behind. In the production of bioplastic, 2.5 g of potato starch, 3 mL of hydrochloric acid, 2 mL of glycerin and 25 mL of water were stirred together in a beaker. The mixture was boiled on a hot plate for 15 minutes with a watch glass as a lid. The pH concentration of the digested mixture was measured and after that, the mixture was neutralized using sodium hydroxide solution. Next, a drop of food coloring was added to the mixture before the mixture was evenly distributed on a petri dish and was dried for 1 to 2 days. The same procedure for producing bioplastic was repeated but without the use of glycerin. From the components, starch is composed of two polymers: amylose and amylopectin. Amylose compounds form a repeating chain of polymer which builds the film for the bioplastic however the presence of amylopectin inhibits this formation. Hydrochloric acid is used to remove amylopectin in the starch while sodium hydroxide neutralizes excess acid. Since the amylose chains are brittle, glycerin is added as a plasticizer to increase the plasticity of the amylose film.

Using a very low concentration of potassium persulfate as initiator, acrylamide could be efficiently grafted onto potato starch under microwave irradiation and for the grafting O2 removal from the reaction vessel was not required. Under optimal conditions, grafting and efficiency observed were 160% and 89%, respectively. Grafted starch was characterized by using Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) and thermogravimetric analysis (TGA). It was observed that the microwave irradiation could significantly accelerate the synthesis of starch-graft-poly(acrylamide), because under identical conditions no grafting was observed in a conventional procedure. Viscosity, shear stability and water/saline solution retention of the microwave-synthesized grafted starch were studied and compared with that of the parent starch.

Starches separated from different potato cultivars were modified using two different cross-linking agents: epichlorohydrin (EPI) and phosphoryl chloride (POCl3) at different concentrations (1.0 and 2.0 g kg−1 POCl3; 2.5, 5.0 and 10 g kg−1 EPI). Differential scanning calorimetry, rheological and retrogradation measurements were performed to characterise the influence of cross-linking on the properties of potato starches. Cross-linking considerably reduced swelling power, solubility, water-binding capacity and paste clarity. The decrease became greater as the reagent concentration increased. The starches treated with 1.0 g kg−1 POCl3 exhibited exceptionally higher swelling power than their counterpart native starches. Neither cross-linking agent caused any change in morphology of the starch granules. Studies on the phase transitions associated with the gelatinisation showed significantly higher values for the onset temperature (To), peak temperature (Tp), conclusion temperature (Tc) and enthalpy of gelatinisation (ΔHgel) for the cross-linked starches than the native starches. Starches treated with both the reagents showed lower peak storage modulus (G′) and loss modulus (G″) than their native counterparts. The tendency of the starch pastes towards retrogradation increased considerably with increases in storage duration. However, the starches treated with 1 g kg−1 POCl3 exhibited much lower syneresis than the other cross-linked starches. Copyright © 2006 Society of Chemical Industry

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Functional properties of acid-thinned, acetylated, and acid-thinned acetylated wheat, potato, and maize starches were investigated. Total amylose content and the extent of amylose leaching were increased after acid-thinning in all the starches indicating creation of more linear segments. Acid treatment decreased the swelling factor of potato starch at all tested acid concentrations but slightly increased it in wheat and maize starches in low acid treatment. Acid-thinning increased gelatinization temperatures and enthalpy but greatly decreased peak viscosity of all the starches. Wheat and maize starches showed early viscosity increase after acid-thinning but it was delayed in potato starch. Potato starch produced firmer gels after acid-thinning but wheat starch gave weaker gels. For maize starch, gel hardness was increased with low concentration acid treatment. Unchanged melting enthalpy of amylose–lipid complex in acid-thinned starch reflects its resistance to acid hydrolysis. Amylopectin retrogradation of potato and maize starches was not affected by acid modification but it decreased in wheat starch. Acetylation decreased gelatinization temperature and enthalpy, amylopectin retrogradation and gel hardness, but increased swelling factor, amylose leaching and peak viscosity. Acid-thinning decreased the degree of substitution. Introduction of acetyl groups to acid-thinned starches decreased gelatinization and retrogradation transition parameters and produced very soft gels.

Corn starch and starches separated from different potato cultivars were acetylated to evaluate the effect of plant source on the physicochemical, morphological, thermal, rheological, textural and retrogradation properties of the starches. Corn starch showed a lower degree of acetylation than potato starches under similar experimental conditions. The degree of acetylation for different potato starches also differed significantly. Morphological examination revealed that the granules of acetylated Kufri Chandermukhi and Kufri Sindhuri starches tended to appear as fused and less smooth than native starch granules. Acetylation of corn and potato starches decreased the transition temperatures and enthalpy of gelatinization and increased swelling power and light transmittance. However, the change in these was greater in the potato starches with higher percentage of small sized granules. Acetylated starches showed higher peak G',G'' and lower tan δ than their counterpart native starches during heating. Among the starches from different cultivars, the change in the rheological parameters after acetylation differed to a significant extent. The retrogradation was observed to be negligible in the acetylated cooked starch pastes. Results implied that the change in functional properties of starches with acetylation depends on source and granule morphology of native starch.

Thermal, pasting, and gelling properties of wheat and potato starches were studied in the presence of sucrose, glucose, glycerol, and hydroxypropyl β-cyclodextrin (HPβ-CD). Swelling factor of both starches slightly increased up to 20% sucrose and glucose but decreased at 40% concentration (sucrose > glucose). Glycerol did not affect swelling factor of wheat starch even at 40% concentration but decreased it in potato starch. Amylose leaching of wheat and potato starches tends to decline above 5% and 1% concentration of sucrose and glucose, respectively. However, similar to swelling factor the extent of amylose leaching in wheat starch was unaffected in the presence of glycerol. Gelatinization temperature and enthalpy of both starches were increased by sucrose, glucose and glycerol in the order of sucrose > glucose > glycerol. Glucose increased peak viscosity of the two starches more than other polyols. Cold paste viscosity increased in wheat starch following the order: glucose > sucrose > glycerol but sucrose was most effective in potato starch. Gel hardness of wheat starch was increased following the order glucose > sucrose > glycerol but sucrose was more effective in potato starch. All above results indicate the occurrence of starch–polyhydroxy interaction which reinforces the starch granules depending on the botanical source of starch and the type and concentration of polyhydroxy compound. The influence of HPβ-CD on the swelling factor, amylose leaching, and dissociation parameters of amylose–lipid complex in wheat starch is consistent with the disruption of amylose–lipid complex. This greatly affects the gelatinizing, pasting, and gelling properties of wheat starch.

Four newly isolated strains of endophytic fungi namely Gibberella pulicaris, Acremonium sp., `Synnematous' sp. and Nodilusporium sp. were compared for their degradative activity on raw and gelatinized starches, substrate specificity and optimum pH. Results showed that the raw starch-degrading enzyme from Acremonium sp. had a broad activity towards both small and large granule size of raw starches while the enzyme from other strains showed high activity toward starches of smaller granule size. Analysis of the end product by TLC showed that enzyme from Gibberella pulicaris, Acremonium and Nodilusporium sp. hydrolysed raw sago starch to produce solely glucose but the enzyme of `Synnematous' sp. produced glucose and maltose.

Food security (a pressing issue for all nations) faces a threat due to population growth, land availability for growing crops, a changing climate (leading to increases in both abiotic and biotic stresses), heightened consumer awareness of the risks related to the use of agrichemicals, and also the reliance on depleting fossil fuel reserves for their production. Legislative changes in Europe mean that fewer agrichemicals will be available in the future for the control of crop pests and pathogens. The need for the implementation of a more sustainable
agricultural system globally, incorporating an integrated approach to disease management, has never been more urgent. To that end, the Valorizing Andean Microbial Diversity (VALORAM) project (http://valoram.ucc.ie), funded under FP7, examined the role of microbial
communities in crop production and protection to improve the sustainability, food security, environmental protection, and productivity for rural Andean farmers. During this work, microbial volatile organic compounds (mVOCs) of 27 rhizobacterial isolates were identified using gas chromatography/mass spectrometry (GC/MS), and their antifungal
activity against Rhizoctonia solani was determined in vitro and compared to the activity of a selection of pure volatile compounds. Five of these isolates, Pseudomonas palleroniana R43631, Bacillus sp. R47065, R47131, Paenibacillus sp. B3a R49541, and Bacillus simplex M3-4 R49538 trialled in the field in their respective countries of origin, i.e., Bolivia, Peru, and Ecuador, showed significant increase in the yield of potato. The strategy followed in the VALORAM project may offer a template for the future isolation and determination of putative biocontrol and plant growth-promoting agents, useful as part of a low-input integrated pest management system.

Corn starch and starches separated from different potato cultivars were acetylated to evaluate the effect of plant source on the physicochemical, morphological, thermal, rheological, textural and retrogradation properties of the starches. Corn starch showed a lower degree of acetylation than potato starches under similar experimental conditions. The degree of acetylation for different potato starches also differed significantly. Morphological examination revealed that the granules of acetylated Kufri Chandermukhi and Kufri Sindhuri starches tended to appear as fused and less smooth than native starch granules. Acetylation of corn and potato starches decreased the transition temperatures and enthalpy of gelatinization and increased swelling power and light transmittance. However, the change in these was greater in the potato starches with higher percentage of small sized granules. Acetylated starches showed higher peak G',G'' and lower tan δ than their counterpart native starches during heating. Among the starches from different cultivars, the change in the rheological parameters after acetylation differed to a significant extent. The retrogradation was observed to be negligible in the acetylated cooked starch pastes. Results implied that the change in functional properties of starches with acetylation depends on source and granule morphology of native starch.

This research introduces a novel biopolvmer that can be used ft.r enhanced oil
recoven’ (EOR) applications. Starch biopol viner was prothiced from potato peels (a
iiieans of Wining waste to wealth as well as a viable alternative approach to
chemical/v synthesized po/vm ers). The assessment of EOR applicability of the
biopol viner produced was carried o ut. The results showed that biopolyinerprodiiced
has good pore—plugging abilities, relative thermal stability, insensitivity to presence ot
NaCÍ and good rheological properties up shear rates of to 300 rpin.ANN imiodel was
de veloped to adequately fit the interaction between the three process variables
(polymer concentration, salt concentration, shear i-ate) amid the response (polymer
viscosity). The results showed that the model had R2 of 0. (95 and negligible error
(mneami square error, MSE, oJ 0. 0141 9).

A 90% resource cost reduction in tissue culture of banana was achieved by replacing tissue culture grade sucrose and Gelrite in the medium with locally available commercial sugar and a starch/Gelrite mixture and by using sun light instead of artificial light. The micropropagation of Musa `Grande Naine' by shoot tip culture was used as model. Thirteen commercial sugars from different countries were tested. Best results were achieved using white and light brown sugars with low electrical conductivity. Sugars of cane or sugar beet origin were suitable. Starches of corn or potato could partially substitute for Gelrite and agar. In all experiments, micropropagation rates under natural light conditions were equal to or higher than under the controlled conditions of a growth room with PPFD of 65 μmol m−2 s−1 and a 16-h photoperiod. Plants were exposed to average PPFD levels of 58–96 μmol m−2 s−1 and photoperiods ranged from 8–16 hours.

The experiment was conducted at the Laboratory of Agronomy Department, Sher-e-Bangla Agricultural University, Dhaka, Bangladesh during March to August 2013 to study the influence of variety and date of harvesting on changes of sugar and starch levels of potato derived from TPS at ambient storage condition. Potato variety and time of harvest had significant effect on nutritional aspects. Reducing sugar, total sugar increased with advancing storage period, whereas specific gravity, non-reducing sugar and starch content decreased with increasing storage period. Among the varieties HPS 364/67 was the best in respect of nutritional aspects. At harvest and 100 days after storage, the highest total sugar (0.61% and 0.82%) was observed from Lady Rosetta and harvest at 110 days after planting, while the lowest total sugar from HPS-364/67 and harvest at 80 days after planting. The results revealed that HPS 364/67 showed superior nutritional quality than other varieties when harvested at 100 days after planting.

Potato, a cost effective source of starch, a root vegetable is grown in more than 100 countries in the world. India holds 2nd position in potato production in the world and West Bengal 1st position in India. Potato is processed into a variety of products ranging from potato powder, potato starch, frozen potato flakes, baby food and alcohol, potato chips, French fries, potato flakes/powder etc. In this study, the main objective was statistical optimization of the condition for potato gelatinization and effect of potassium metabisulphite (KMS) concentration on potato starch in gelatinization process. The range of the factors employed were gelatinization pressure, time and different concentration of KMS. The optimized gelatinization condition was 10psig for 15 minutes and 200ppm KMS. The percentage of gelatinized starch at optimized gelatinized condition was 35.67 (dry weight basis). Optimization of effective concentration of potassium metabisulphite (KMS) to retain the colour of potat...