Starch Gelatinization in Cold Temperature Sweetening Resistant Potatoes

Authors

  • MICHAEL J. LESZKOWIAT,

    1. Authors Yada and Stanley are with the Dept. of Food Science, Univ. of Guelph, Guelph. ON N1G 2W1 Canada. Author Coffin is with Potato Services Div., Prince Edward Island Dept. of Agriculture, Kensington, PEI C0B 1M0 Canada. Author Leszkowiat, formerly with the Univ. of Guelph, is now with Protein Foods Group Inc., P.O. Box 463, Station B, Hamilton, ON L8L 7W9 Canada.
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  • RICKEY Y. YADA,

    1. Authors Yada and Stanley are with the Dept. of Food Science, Univ. of Guelph, Guelph. ON N1G 2W1 Canada. Author Coffin is with Potato Services Div., Prince Edward Island Dept. of Agriculture, Kensington, PEI C0B 1M0 Canada. Author Leszkowiat, formerly with the Univ. of Guelph, is now with Protein Foods Group Inc., P.O. Box 463, Station B, Hamilton, ON L8L 7W9 Canada.
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  • ROBERT H. COFFIN,

    1. Authors Yada and Stanley are with the Dept. of Food Science, Univ. of Guelph, Guelph. ON N1G 2W1 Canada. Author Coffin is with Potato Services Div., Prince Edward Island Dept. of Agriculture, Kensington, PEI C0B 1M0 Canada. Author Leszkowiat, formerly with the Univ. of Guelph, is now with Protein Foods Group Inc., P.O. Box 463, Station B, Hamilton, ON L8L 7W9 Canada.
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  • DAVID W. STANLEY

    1. Authors Yada and Stanley are with the Dept. of Food Science, Univ. of Guelph, Guelph. ON N1G 2W1 Canada. Author Coffin is with Potato Services Div., Prince Edward Island Dept. of Agriculture, Kensington, PEI C0B 1M0 Canada. Author Leszkowiat, formerly with the Univ. of Guelph, is now with Protein Foods Group Inc., P.O. Box 463, Station B, Hamilton, ON L8L 7W9 Canada.
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  • Financial assistance is gratefully acknowledged from the Canadian Potato Chip and Snack Food Association, the Natural Sciences & Engineering Research Council of Canada, the Ontario Ministry of Agriculture & Food and the Ontario Potato Cultivar Evaluation Association. In addition, the authors thank Dr. Costas G. Biliaderis for useful discussions and Robert L. Jackman for assistance with statistical analyses.

ABSTRACT

Differential scanning calorimetry was used to compare temperatures, enthalpies, and kinetic constants for starch gelatinization in tubers of Solarium tuberosum L, var Norchip and a cold sweetening resistant selection, ND 860-2, in an attempt to correlate cold sweetening susceptibility with starch granule stability. For corresponding heating rates, ND 860-2 onset and peak temperatures were higher (pleqslant R: less-than-or-eq, slant0.05) while differences in enthalpies and activation energies were not (p>0.05) different. Activation energy for amorphous swelling was 281 kJ mol−1 higher, and the minimum temperature to induce crystallite disruption was 3.5°C higher, for ND 860-2 granules. Results indicate greater stability in ND 860-2 granules and suggest granular stability contributes to cold sweetening resistance.

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