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Updated: May 9, 2025
Rapid High Throughput Amylose Determination in Freeze Dried Potato Tuber Samples
Published on: October 14, 2013
Influencing the retrogradation properties of potato mash through multi-scale structural modifications mediated by
Hongwei Cao1, Mengting Huang2, Zhenhao Liu2
1School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, PR China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, University of Shanghai for Science and Technology, Shanghai 200093, PR China.
Abstract:
Starch retrogradation, which involves the recrystallization of gelatinized starch during storage, causes texture hardening and quality loss in mashed potatoes, thereby reducing their shelf life. To mitigate retrogradation in mashed potatoes stored at ambient temperature, this study investigated the structural changes of potato starch at multiple scales under various enzymatic hydrolysis treatments, aiming to identify the most effective enzyme for delaying retrogradation. The results indicated that β-amylase treatment resulted in the least increase in hardness during long-term storage. The 30-min β-amylase treatment was the most effective in inhibiting retrogradation. In contrast, α-amylase treatment caused excessive hydrolysis, rendering the mashed potatoes unsuitable for further processing. The glucoamylase-treated group exhibited a significant increase in the short-range ordered structure of starch, whereas the other treatments showed notable reductions. The 30-min β-amylase treatment reduced short-range order by 49.09 % and crystallinity by 79.46 % versus controls.
