Abstract
Potato starches (ST) and parenchyma cells (PC) were isolated from Atlantic and Superior potatoes cultivated in Korea, and their morphology, chemical composition, crystal packing arrangement, solubility, swelling power, gelatinization, pasting viscosity, and in vitro digestibility were investigated. PC was tightly wrapped around different numbers of ST granules and, in the dehydrated state, formed multi-PC aggregates that dispersed in an aqueous medium into individual PC. Relative to ST, solubilities (determined by soluble solid contents) were higher for PC, while the opposite trends in starch leachate contents were observed. PC exhibited lower swelling powers, higher gelatinization temperatures, and lower pasting viscosities. Uncooked PC exhibited more resistance to amylolytic enzyme attack, while cooked PC was rapidly hydrolyzed. Due to the presence of intact PC walls, dehydrated PC showed different physicochemical properties, compared to ST granules.
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Shin, EH., Baik, MY. & Kim, HS. Comparison of physicochemical properties of starches and parenchyma cells isolated from potatoes cultivated in Korea. Food Sci Biotechnol 24, 955–963 (2015). https://doi.org/10.1007/s10068-015-0123-y
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DOI: https://doi.org/10.1007/s10068-015-0123-y