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Potato Tuber Dynamic Mechanical Analysis at Temperatures of Starch Gelatinization

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Abstract

Dynamic mechanical analysis (DMA) was applied to potato cortex tissue in temperature scans in range 30–90°C and constant air humidity of 90%. The obtained scans indicate peaks in both storage and loss module of elasticity (SM and LM, respectively) at temperatures higher than 70°C. The peaks follow starch gelatinization processes in tissue detected by DSC at lower temperatures. The peak characteristic temperatures were determined in replicated experiments for seven potato varieties. It was shown that increasing tissue density leads to higher characteristic temperatures. The peak characteristic values (for both SM and LM) were more variable and cultivar role for them was not proved. The role of the observed module peaks in the potato cooking process is discussed.

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Abbreviations

CV:

Coefficient of variations

D:

Density [kg m−3]

DMA:

Dynamic mechanical analysis

DSC:

Differential scanning calorimetry

LM:

Relative loss modulus

MV:

Mean value

SM:

Relative storage modulus

SD:

Standard deviation

T 0 :

Temperature at onset of gelatinization peak in DMA

T 0DSC :

Temperature at onset of gelatinization peak in DSC

T p :

Temperature at gelatinization peak in DMA

T pDSC :

Temperature at gelatinization peak in DSC

T d :

Temperature at maximum slope of gelatinization peak in DMA, also MaxDerivative Temperature

T dDSC :

Temperature at maximum slope of gelatinization peak in DSC, also MaxDerivative Temperature

W p :

Value of endothermic gelatinization peak in DSC test—difference in relative thermal flow in J/g w.b.

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Acknowledgments

The authors thank Dr. J. Vacek for experimental material and Dr. S. Yanniotis for stimulating discussion. The paper was supported by the Research Intentions MSM 6046070905 and 0002700604 (Czech Republic).

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Authors and Affiliations

  1. Department of Physics, Czech University of Life Sciences, 16521 Prague 6, Suchdol, Czech Republic

    Jiří Blahovec & Magdaléna Lahodová

  2. Crop Research Institute, Drnovska 507, 161 06 Praha 6, Ruzyne, Czech Republic

    Jiří Zámečník

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  1. Jiří Blahovec
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  2. Magdaléna Lahodová
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  3. Jiří Zámečník
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Correspondence to Jiří Blahovec.

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Blahovec, J., Lahodová, M. & Zámečník, J. Potato Tuber Dynamic Mechanical Analysis at Temperatures of Starch Gelatinization. Food Bioprocess Technol 5, 929–938 (2012). https://doi.org/10.1007/s11947-010-0376-7

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