Development and characterization of potato amylopectin-substituted starch materials

Abstract

This study characterized the blends of corn starch with potato amylopectin (PAP) and PAP hydrolysates treated with branching enzyme (BR), pullulanase (PL), and BR-BL cocktail. PAP/PAP hydrolysates were deposited or bound (particularly in intact and PL-treated PAPs) on the surfaces of corn starch granules. Although PAP/PAP hydrolysates rarely affect the X-ray diffraction patterns of the blends, their relative crystallinities decreased. Relative to native starches, the swelling power was higher for all blends. Solubility was higher for normal starch-based blends but lower for waxy starch-based blends. All blends exhibited higher gelatinization temperatures and lower gelatinization enthalpies. Although the pasting viscosities of blends with intact PAP were higher than those of native starches, the opposite trends were found in blends with BR-, PL-, and BR-PL cocktail-treated PAPs. Overall, the PAP structures diversified the characteristics of the corn starch-PAP blends. BR- and BR-PL cocktail-treated PAPs could function as stabilizers for stable paste consistency.

This is a preview of subscription content, access via your institution.

Fig. 1
Fig. 2
Fig. 3

References

  1. Anderson KA. Micro-digestion and ICP–AEC analysis for the determination of macro and micro elements in plant tissues. Atomic Spectroscopy. 17: 30-33 (1996)

    CAS  Google Scholar 

  2. Bae JE, Hong JS, Baik MY, Choi HD, Choi HW, Kim HS. Impact of starch granule-associated surface and channel proteins on physicochemical properties of corn and rice starches. Carbohydrate Polymers. 250: 116908 (2020)

    CAS  Article  Google Scholar 

  3. Busken DF. Cleaning it up-What is a clean label ingredient? Cereal Foods World. 60: 112-113 (2015)

    Article  Google Scholar 

  4. Fonseca-Florido HA, Hernández-Ávilab J, Rodríguez-Hernández AI, Castro-Rosas J, Acevedo-Sandoval OA, Chavarria-Hernández N, Gomez-Aldapa CA. Thermal, rheological, and mechanical properties of normal corn and potato starch blends. International Journal of Food Properties. 20: 611-622 (2017a)

    CAS  Article  Google Scholar 

  5. Fonseca-Florido HA, Castro-Rosas J, Hernández-Hernández E, Mata-Padilla JM, Velazquez G, Ávila-Orta CA, Rodríguez-Hernández AI, Gomez-Aldapa CA. Structural properties of waxy corn and potato starch blends in excess water. International Journal of Food Properties. 20: S353-S365 (2017b)

    CAS  Article  Google Scholar 

  6. Gularte MA, Rosell CM. Physicochemical properties and enzymatic hydrolysis of different starches in the presence of hydrocolloids. Carbohydrate Polymers. 85: 237-244 (2011)

    CAS  Article  Google Scholar 

  7. Hong JS, Chung HJ, Lee BH, Kim HS. Impact of static and dynamic modes of semi-dry heat reaction on the characteristics of starch citrates. Carbohydrate Polymers. 233: 115853 (2020)

    CAS  Article  Google Scholar 

  8. Kang EJ, Bae JE, Hong JS, Choi HD, Choi HW, Lee JK, Kim HS, Park J. Characteristics of wheat starch-pectin hydrolysate complexes by dry heat treatment. Food Science and Biotechnology. 29: 1389-1399 (2020)

    CAS  Article  Google Scholar 

  9. Lee H, Kim HS. Pasting and paste properties of waxy rice starch as affected by hydroxypropyl methylcellulose and its viscosity. International Journal of Biological Macromolecules. 153: 1202-1210 (2020)

    CAS  Article  Google Scholar 

  10. Lee BH, Yan L, Phillips RJ, Reuhs BL, Jones K, Rose DR, Nichols BL, Quezada-Calvillo R, Yoo SH, Hamaker BR. Enzyme-synthesized highly branched maltodextrins have slow glucose generation at the mucosal α-glucosidase level and are slowly digestible in vivo. PLOS ONE. 8: e59745 (2013)

    CAS  Article  Google Scholar 

  11. Lemmens E, Waterschoot J, Smolders E, Delcour JA. Impact of mineral ions and their concentrations on pasting and gelation of potato, rice, and maize starches and blends thereof. Starch-Stärke. 73: 2000110 (2021)

    CAS  Article  Google Scholar 

  12. Lim HS, BeMiller JN, Lim ST. Effect of dry heating with ionic gums at controlled pH on starch paste viscosity. Cereal Chemistry. 80: 198-202 (2003)

    CAS  Article  Google Scholar 

  13. Luo K, Ryu J, Jeong KB, Kim HS, Kim YR. Colorimetric assay for the determination of molecular weight distribution and branching characteristics of starch hydrolysates. Carbohydrate Polymers. 251: 117046 (2021)

    CAS  Article  Google Scholar 

  14. McPherson AE, Jane J. Comparison of waxy potato with other root and tuber starches. Carbohydrate Polymers. 40: 57-70 (1999)

    CAS  Article  Google Scholar 

  15. Oh SM, Park CS, Kim YR, Baik MY. Preparation and characterization of self-assembled short-chain glucan aggregates (SCGAs) derived from various starches. Food Hydrocolloids. 114: 106517 (2021)

    CAS  Article  Google Scholar 

  16. Ortega-Ojeda FE, Eliasson AC. Gelatinization and retrogradation behavior of some starch mixtures. Starch-Stärke. 53: 520-529 (2001)

    CAS  Article  Google Scholar 

  17. Park S, Kim YR. Clean label starch: production, physicochemical characteristics, and industrial applications. Food Science and Biotechnology. 30: 1-17 (2021)

    CAS  Article  Google Scholar 

  18. Park EY, Kim HN, Kim JY, Lim ST. Pasting properties of potato starch and waxy mize starch mixtures. Starch-Stärke. 61: 352-357 (2009)

    CAS  Article  Google Scholar 

  19. Park DP, Sung JH, Kim CA, Choi HJ, Jhon MS. Synthesis and electrorheology of potato starch phosphate. Journal of Applied Polymer Science. 91: 1770-1773 (2004)

    CAS  Article  Google Scholar 

  20. Puncha-arnon S, Pathipanawat W, Puttanlek C, Rungsardthong V, Uttapap D. Effects of relative granule size and gelatinization temperature on paste and gel properties of starch blends. Food Research International. 41: 552-561 (2008)

    CAS  Article  Google Scholar 

  21. Radeloff MA, Beck RHF. "Clean label"-Starches and their functional diversity. Sugar Industry/Zuckerindustrie. 141: 209-215 (2016)

    Article  Google Scholar 

  22. Waterschoot J, Gomand SV, Delcour JA. Impact of swelling power and granule size on pasting of blends of potato, waxy rice and mize starches. Food Hydrocolloids. 52: 69-77 (2016)

    CAS  Article  Google Scholar 

  23. Waterschoot J, Gomand SV, Delcour JA, Goderis B. Direct evidence for the non-additive gelatinization in binary starch blends: A case study on potato starch mixed with rice or maize starches. Food Hydrocolloids. 50: 137-144 (2015a)

    CAS  Article  Google Scholar 

  24. Waterschoot J, Gomand SV, Fierens E, Delcour JA. Starch blends and their physicochemical properties. Starch-Stärke. 67: 1-13 (2015b)

    CAS  Article  Google Scholar 

  25. Waterschoot J, Gomand SV, Willebrords JK, Fierens E, Delcour JA. Pasting properties of blends of potato, rice and maize starches. Food Hydrocolloids. 41: 298-308 (2014)

    CAS  Article  Google Scholar 

  26. Wikman J, Larsen FH, Motawia MS, Blennow A, Bertoft E. Phosphate esters in amylopectin clusters of potato tuber starch. International Journal of Biological Macromolecules. 48: 636-649 (2011).

    Article  Google Scholar 

  27. Yadav RB, Kumar N, Yadav BS. Characterization of banana, potato, and rice starch blends for their physicochemical and pasting properties. Cogent Food & Agriculture. 2: 1127873 (2016)

    Google Scholar 

  28. Zhang Y, Gu Z, Hong Y, Li Z, Cheng Li. Pasting and rheological properties of potato starch and maize starch mixtures. Starch-Stärke. 63: 11-16 (2011)

    CAS  Article  Google Scholar 

Download references

Acknowledgements

This work was supported by Kyonggi University Research Grant 2018.

Author information

Affiliations

Authors

Corresponding author

Correspondence to Hyun-Seok Kim.

Ethics declarations

Conflict of interest

The authors declare no conflict of interest.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Supplementary Information

Below is the link to the electronic supplementary material.

Supplementary file 1 (DOCX 156 kb)

Rights and permissions

Reprints and Permissions

About this article

Verify currency and authenticity via CrossMark

Cite this article

Kim, R.J., Kim, HS. Development and characterization of potato amylopectin-substituted starch materials. Food Sci Biotechnol 30, 833–842 (2021). https://doi.org/10.1007/s10068-021-00919-7

Download citation

Keywords

  • Corn starch
  • Waxy potato starch
  • Potato amylopectin hydrolysate
  • Corn starch–potato amylopectin blend
  • Physicochemical property