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Updated: Oct 16, 2025
Rapid High Throughput Amylose Determination in Freeze Dried Potato Tuber Samples
Published on: October 14, 2013
Rheological and structural properties of starches from γ-irradiated and stored potatoes
Zhan-Hui Lu1, Elizabeth Donner2, Rickey Y Yada3
1Guelph Food Research Centre, Agriculture and Agri-Food Canada, ON, Canada N1G 5C9; Department of Food Science, University of Guelph, ON, Canada N1G 2W1; Department of Food Science and Engineering, China Agricultural University, Beijing 100083, China.
Abstract:
Starch was extracted from irradiated and stored potato tubers and the properties were compared to CIPC (chlorpropham) treated tubers. The granule properties and dynamic viscoelasticity in temperature ramp and frequency sweep modes were studied while heating the samples. Starch structural characteristics were investigated by high performance anion exchange chromatography (HPAEC) and Fourier transform infrared spectroscopy (FTIR). Gamma-irradiation of potato tubers at a dosage of 0.1kGy induced some degradation of starch molecules, resulting in earlier swelling of starch granules, and greater extents of amylose and total carbohydrate leaching. The early swelling phenomenon was also enhanced with tuber storage time. The retrogradation rate and extent for a concentrated starch gel also increased with tuber storage time whereas γ-irradiation delayed the gel retrogradation. Sprout inhibiting methods could be selected based on the specific processing and texture requirements of the end products.
