POTATO STARCH PASTE BEHAVIOR AS RELATED TO SAME PHYSICAL/CHEMICAL PROPERTIES

被引：156

作者：

WIESENBORN, DP

ORR, PH

CASPER, HH

TACKE, BK

机构：

[1] N DAKOTA STATE UNIV,DEPT CEREAL SCI,FARGO,ND 58105

[2] USDA ARS,POTATO RES LAB,E GRAND FORKS,MN 56721

[3] N DAKOTA STATE UNIV,DEPT VET SCI & MICROBIOL,FARGO,ND 58105

来源：

JOURNAL OF FOOD SCIENCE | 1994年 / 59卷 / 03期

关键词：

POTATO; STARCH; PASTE; VISCOSITY;

D O I：

10.1111/j.1365-2621.1994.tb05583.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Potato starch with anomalous stable (constant with time) paste viscosity has been proposed as a natural replacement for cross-linked starch, but its behavior and the influencing factors are not well understood. Starch from 44 samples of potato tubers representing 34 genotypes was analyzed for phosphorus, mean granule diameter, amylose, calcium, magnesium, sodium, and potassium. Except for granule diameter, sodium, and potassium, each of those properties correlated significantly with one or more of five paste characteristics determined using the Brabender Visco-amylograph. Three samples had a stable viscosity in 1 yr of the study, but their behavior was not associated with unusual values of the other measured properties. The stable viscosity is probably a heritable trait influenced by cultural and climatic factors.

引用

页码：644 / 648

页数：5

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