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Related Experiment Video

Updated: Feb 13, 2026

In vivo and In vitro Infection of Potato Roots with Plant Parasitic Nematodes for the Assessment of Induced Structural Changes
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Multi-scale structural changes in lintnerized starches from three coloured potatoes.

Liping Yang1, Yuesheng Xia1, Yuchen Tao1

  • 1Anhui Engineering Laboratory of Agricultural Products Processing, Anhui Agricultural University, 130 Chang Jiang West Road, Hefei 230036, China.

Carbohydrate Polymers
|March 12, 2018
PubMed
Summary
This summary is machine-generated.

Red potato starch shows higher susceptibility to acid hydrolysis. Lintnerization of potato starch increases crystallinity but broadens thermal transitions, yielding primarily linear molecules.

Keywords:
Acetic acid (PubChem CID: 176)Crystal propertiesDimethyl sulfoxide (PubChem CID: 679)Hydrochloric acid (PubChem CID: 313)LintnerizationMolecular size distributionMorphological characteristicsPhenol (PubChem CID: 996)Potato starchSodium acetate (PubChem CID: 517045)Sodium cyanoborohydride (PubChem CID: 20587905)Sulfuric acid (PubChem CID: 1118)

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Area of Science:

  • Carbohydrate Chemistry
  • Polymer Science
  • Materials Science

Background:

  • Starch modification is crucial for tailoring material properties.
  • Acid hydrolysis (lintnerization) is a method to alter starch structure and characteristics.
  • Understanding structural changes in potato starch post-lintnerization is key for its applications.

Purpose of the Study:

  • To evaluate the susceptibility of different potato starches to acid hydrolysis.
  • To analyze the structural and physicochemical changes in lintnerized potato starches.
  • To compare the effects of lintnerization on red and yellow potato starches.

Main Methods:

  • Acid hydrolysis using 2.2 N HCl at 35°C for 40 days.
  • High-performance anion-exchange chromatography (HPAEC) for molecular size distribution.
  • X-ray diffraction (XRD) for crystallinity analysis.
  • Differential scanning calorimetry (DSC) for thermal transitions.

Main Results:

  • Red potato starch exhibited higher susceptibility and hydrolysis rate.
  • Lintnerized starches showed reduced average molecular weight and radius of gyration.
  • Lintnerized yellow potato starch had altered chain length distribution, favoring longer chains.
  • Increased relative crystallinity and broader thermal transitions were observed post-lintnerization.
  • Degradation of starch granules and loss of birefringence occurred.

Conclusions:

  • Potato starch susceptibility to acid hydrolysis varies by type, with red potato starch being more reactive.
  • Lintnerization significantly alters starch structure, increasing crystallinity and modifying molecular size distribution.
  • The process yields predominantly linear starch molecules with altered thermal properties.