What makes starch from potato (Solanum tuberosum L.) tubers unique: A review

63Citations
Citations of this article
117Readers
Mendeley users who have this article in their library.
Get full text

Abstract

The use of starch in food systems in many instances relies on its thickening and gelling capacity. When native starches fail to match process and/or product-specific requirements, starches are physically and/or chemically modified to meet end-use demands. Evidently, differences between starches of varying botanical origin have to be considered when selecting or modifying starches for particular applications. Potato starch (PS) ranks third in world production after maize and wheat starches. Its unique properties differ from those of cereal and pulse starches and are directly related to its molecular structure and organization. This review summarizes the differences between PS and cereal and pulse starches and how they set it apart in terms of gelatinization, pasting, gelation, and retrogradation. Recent advances in improving PS pasting and gelation using enzyme technology and mineral ions are also described.

Cite

CITATION STYLE

APA

Reyniers, S., Ooms, N., Gomand, S. V., & Delcour, J. A. (2020). What makes starch from potato (Solanum tuberosum L.) tubers unique: A review. Comprehensive Reviews in Food Science and Food Safety, 19(5), 2588–2612. https://doi.org/10.1111/1541-4337.12596

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free