Microstructural and physicochemical properties of oxidized potato starch for paper coating

Karin Autio, Tapani Suortti, Kaisa Poutanen, Antti Hamunen

Research output: Contribution to journalArticleScientificpeer-review

28 Citations (Scopus)

Abstract

Heat‐induced structural changes were examined for a series of potato starches differing in degree of oxidation and prepared as 25 and 35% dispersions. The molecular weight of amylopectin decreased markedly with the degree of oxidation. Microstructural studies revealed that all oxidized potato starch dispersions heated to 90deg;C contained whole granules. The least oxidized potato starch (Raisamyl 316) paste contained large numbers of swollen granules filled with dissolved amylose. In the more oxidized potato starch dispersions, both amylopectin and amylose were solubilized within the granule. Mixing of the amylose and amylopectin occurred and amylose‐ and amylopectin‐rich domains could be seen inside the granule. At 35% concentration all starches studied formed a gel during cooling (from 90 to 30deg;C). The lower the degree of oxidation, the higher the gelling temperature. Raisamyl 310 formed the firmest gel. The gel formation of most oxidized potato starches was weak. Raising the heating temperature from 90 to 120deg;C, in combination with shearing, delayed the gelation.
Original languageEnglish
Pages (from-to)393-398
Number of pages6
JournalStärke
Volume44
Issue number10
DOIs
Publication statusPublished - 1992
MoE publication typeA1 Journal article-refereed

Fingerprint

Coating techniques
potato starch
Solanum tuberosum
Starch
coatings
Amylose
physicochemical properties
amylose
granules
Amylopectin
amylopectin
Dispersions
gels
oxidation
Gels
Oxidation
gelation
Temperature
Gelation
Ointments

Cite this

Autio, Karin ; Suortti, Tapani ; Poutanen, Kaisa ; Hamunen, Antti. / Microstructural and physicochemical properties of oxidized potato starch for paper coating. In: Stärke. 1992 ; Vol. 44, No. 10. pp. 393-398.
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title = "Microstructural and physicochemical properties of oxidized potato starch for paper coating",
abstract = "Heat‐induced structural changes were examined for a series of potato starches differing in degree of oxidation and prepared as 25 and 35{\%} dispersions. The molecular weight of amylopectin decreased markedly with the degree of oxidation. Microstructural studies revealed that all oxidized potato starch dispersions heated to 90deg;C contained whole granules. The least oxidized potato starch (Raisamyl 316) paste contained large numbers of swollen granules filled with dissolved amylose. In the more oxidized potato starch dispersions, both amylopectin and amylose were solubilized within the granule. Mixing of the amylose and amylopectin occurred and amylose‐ and amylopectin‐rich domains could be seen inside the granule. At 35{\%} concentration all starches studied formed a gel during cooling (from 90 to 30deg;C). The lower the degree of oxidation, the higher the gelling temperature. Raisamyl 310 formed the firmest gel. The gel formation of most oxidized potato starches was weak. Raising the heating temperature from 90 to 120deg;C, in combination with shearing, delayed the gelation.",
author = "Karin Autio and Tapani Suortti and Kaisa Poutanen and Antti Hamunen",
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journal = "Starch",
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Microstructural and physicochemical properties of oxidized potato starch for paper coating. / Autio, Karin; Suortti, Tapani; Poutanen, Kaisa; Hamunen, Antti.

In: Stärke, Vol. 44, No. 10, 1992, p. 393-398.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Microstructural and physicochemical properties of oxidized potato starch for paper coating

AU - Autio, Karin

AU - Suortti, Tapani

AU - Poutanen, Kaisa

AU - Hamunen, Antti

N1 - Project code: ELI400504

PY - 1992

Y1 - 1992

N2 - Heat‐induced structural changes were examined for a series of potato starches differing in degree of oxidation and prepared as 25 and 35% dispersions. The molecular weight of amylopectin decreased markedly with the degree of oxidation. Microstructural studies revealed that all oxidized potato starch dispersions heated to 90deg;C contained whole granules. The least oxidized potato starch (Raisamyl 316) paste contained large numbers of swollen granules filled with dissolved amylose. In the more oxidized potato starch dispersions, both amylopectin and amylose were solubilized within the granule. Mixing of the amylose and amylopectin occurred and amylose‐ and amylopectin‐rich domains could be seen inside the granule. At 35% concentration all starches studied formed a gel during cooling (from 90 to 30deg;C). The lower the degree of oxidation, the higher the gelling temperature. Raisamyl 310 formed the firmest gel. The gel formation of most oxidized potato starches was weak. Raising the heating temperature from 90 to 120deg;C, in combination with shearing, delayed the gelation.

AB - Heat‐induced structural changes were examined for a series of potato starches differing in degree of oxidation and prepared as 25 and 35% dispersions. The molecular weight of amylopectin decreased markedly with the degree of oxidation. Microstructural studies revealed that all oxidized potato starch dispersions heated to 90deg;C contained whole granules. The least oxidized potato starch (Raisamyl 316) paste contained large numbers of swollen granules filled with dissolved amylose. In the more oxidized potato starch dispersions, both amylopectin and amylose were solubilized within the granule. Mixing of the amylose and amylopectin occurred and amylose‐ and amylopectin‐rich domains could be seen inside the granule. At 35% concentration all starches studied formed a gel during cooling (from 90 to 30deg;C). The lower the degree of oxidation, the higher the gelling temperature. Raisamyl 310 formed the firmest gel. The gel formation of most oxidized potato starches was weak. Raising the heating temperature from 90 to 120deg;C, in combination with shearing, delayed the gelation.

U2 - 10.1002/star.19920441008

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EP - 398

JO - Starch

JF - Starch

SN - 2192-4236

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ER -