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Characterization of Potato Leaf Starch
Journal of Agricultural and Food Chemistry, 2004The starch accumulation-degradation process as well as the structure of leaf starch are not completely understood. To study this, starch was isolated from potato leaves collected in the early morning and late afternoon in July and August, representing different starch accumulation rates. The starch content of potato leaves varied between 2.9 and 12.9% (
Stalin, Santacruz +3 more
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Deep-freezing of potato starch
International Journal of Biological Macromolecules, 2000Samples of oven-dried, air-dried, and moisturised potato starch (5, 13, and 24% w/w moisture content, respectively) were frozen in liquid nitrogen. Samples after thawing were studied by means of cross-polarised light beam microscope (CLBM), Fourier Transformation Infrared Spectroscope (FT-IR), powder X-ray diffractometer, and non-contact Atomic Force ...
J, Szymońska, F, Krok, P, Tomasik
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2009
Potato starch granules consist primarily of two tightly packed polysaccharides, amylose and amylopectin. Amylose, which amount for 20-30%, is the principal linear component, but a fraction is in fact slightly branched. Amylopectin is typically the major component and is extensively branched, containing short chains with an average length of 22-25 ...
Bertoft, Eric, Blennow, Andreas
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Potato starch granules consist primarily of two tightly packed polysaccharides, amylose and amylopectin. Amylose, which amount for 20-30%, is the principal linear component, but a fraction is in fact slightly branched. Amylopectin is typically the major component and is extensively branched, containing short chains with an average length of 22-25 ...
Bertoft, Eric, Blennow, Andreas
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Freeze-etched surfaces in potato starch
Journal of Ultrastructure Research, 1972Native and Lintnerized potato starch grains were freeze-fractured and freezeetched. All samples showed a granular surface. The Lintnerized samples, in addition, presented unique structures which have been described as microfibrils. The question, whether the granules and the microfibrils seen here are real structures in the starch grain or artifacts ...
R, Leonard, C, Sterling
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Gel formation in mixtures of high amylopectin potato starch and potato starch
Carbohydrate Polymers, 2004Abstract The effects of starch granules on the rheological behaviour of gels of native potato and high amylopectin potato (HAPP) starches have been studied with small deformation oscillatory rheometry. The influence of granule remnants on the rheological properties of samples treated at 90 °C was evident when compared with samples treated at 140 °C ...
Fernando E Ortega-Ojeda +2 more
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American Potato Journal, 1958
The density of starch from samples of eight potato varieties grown at three locations in Michigan was determined. Despite the wide divergence in specific gravity and starch grain size of the varieties investigated, no significant differences between densities of the starch samples were found.
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The density of starch from samples of eight potato varieties grown at three locations in Michigan was determined. Despite the wide divergence in specific gravity and starch grain size of the varieties investigated, no significant differences between densities of the starch samples were found.
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Crystallinity of potato starch
Starch - Stärke, 1960SummaryMethods have been described for the determination of the crystallinity of potato starch, based upon the X‐ray diffraction technique of Hermasns and Weidinger. The crystallinity of air‐dry native potato starch is 21%; that of the moistened, natioe starch is 28%. Air‐dry Lintnerized potato starch is 27% crystalline while the moistened, Lintnerized
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