Title: Structural properties and gelatinisation characteristics of potato and cassava starches and mutants thereof
Authors: Gomand, Sara ×
Lamberts, Lieve
Derde, Liesbeth
Goesaert, Hans
Vandeputte, Greet
Goderis, Bart
Visser, Richard
Delcour, Jan #
Issue Date: 2010
Publisher: IRL Press
Series Title: Food Hydrocolloids vol:24 pages:307-317
Abstract: The molecular size of amylopectin (AP) and amylose (AM), AP chain length distribution, crystallinity and
granular structure (morphology and granule size distribution) of five wild type potato starches (wtps),
five AM free potato starches (amfps), four high-AM potato starches (haps), one wild type cassava starch
(wtcs) and one AM free cassava starch (amfcs) were investigated and related to their gelatinisation
characteristics. Starches with higher levels of short chains [degree of polymerisation (DP) 6–9 and DP 10–
14)] had lower gelatinisation onset (To), peak (Tp) and conclusion (Tc) temperatures, whereas higher
contents of longer chains (DP 18–25 and DP 25–80) led to higher gelatinisation temperatures. Gelatinisation
enthalpies (DH) increased with degree of crystallinity. The granules of wtps were larger than
those of amfps and haps, respectively. No differences in morphology were observed between wtps and
amfps granules, but the haps granules had more irregular surfaces and showed multi-lobed granules.
ISSN: 0268-005X
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
Intellectual Property
Molecular Imaging and Photonics
Polymer Chemistry and Materials
× corresponding author
# (joint) last author

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