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Effects of Phosphorus Contents on the Gelatinization and Retrogradation of Potato Starch

Authors

  • A.A. Karim,

    1. Authors Karim, Toon, Lee, Ong, and Fazilah are with Food Biopolymer Research Group, Food Technology Div. School of Industrial Technology, Univ. Sains Malaysia, 11800 Penang, Malaysia. Author Noda is with Dept. of Upland Agriculture, National Agricultural Research Center for Hokkaido Region, Shinsei, Memuro, Hokkaido 082-0071, Japan. Direct inquiries to author Karim (E-mail: akarim@usm.my).
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  • L.C. Toon,

    1. Authors Karim, Toon, Lee, Ong, and Fazilah are with Food Biopolymer Research Group, Food Technology Div. School of Industrial Technology, Univ. Sains Malaysia, 11800 Penang, Malaysia. Author Noda is with Dept. of Upland Agriculture, National Agricultural Research Center for Hokkaido Region, Shinsei, Memuro, Hokkaido 082-0071, Japan. Direct inquiries to author Karim (E-mail: akarim@usm.my).
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  • V.P.L. Lee,

    1. Authors Karim, Toon, Lee, Ong, and Fazilah are with Food Biopolymer Research Group, Food Technology Div. School of Industrial Technology, Univ. Sains Malaysia, 11800 Penang, Malaysia. Author Noda is with Dept. of Upland Agriculture, National Agricultural Research Center for Hokkaido Region, Shinsei, Memuro, Hokkaido 082-0071, Japan. Direct inquiries to author Karim (E-mail: akarim@usm.my).
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  • W.Y. Ong,

    1. Authors Karim, Toon, Lee, Ong, and Fazilah are with Food Biopolymer Research Group, Food Technology Div. School of Industrial Technology, Univ. Sains Malaysia, 11800 Penang, Malaysia. Author Noda is with Dept. of Upland Agriculture, National Agricultural Research Center for Hokkaido Region, Shinsei, Memuro, Hokkaido 082-0071, Japan. Direct inquiries to author Karim (E-mail: akarim@usm.my).
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  • A. Fazilah,

    1. Authors Karim, Toon, Lee, Ong, and Fazilah are with Food Biopolymer Research Group, Food Technology Div. School of Industrial Technology, Univ. Sains Malaysia, 11800 Penang, Malaysia. Author Noda is with Dept. of Upland Agriculture, National Agricultural Research Center for Hokkaido Region, Shinsei, Memuro, Hokkaido 082-0071, Japan. Direct inquiries to author Karim (E-mail: akarim@usm.my).
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  • T. Noda

    1. Authors Karim, Toon, Lee, Ong, and Fazilah are with Food Biopolymer Research Group, Food Technology Div. School of Industrial Technology, Univ. Sains Malaysia, 11800 Penang, Malaysia. Author Noda is with Dept. of Upland Agriculture, National Agricultural Research Center for Hokkaido Region, Shinsei, Memuro, Hokkaido 082-0071, Japan. Direct inquiries to author Karim (E-mail: akarim@usm.my).
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Abstract

ABSTRACT:  Effects of phosphorus content (510 to 987 ppm) on the gelatinization and retrogradation of 6 potato cultivars (Benimaru, Hokkaikogane, Irish Cobbler, Konafubuki, Sakurafubuki, and Touya) were studied. Pasting properties were analyzed by RVA, thermal properties by DSC, and mechanical properties of the starch gels by TA. Phosphorus was positively correlated with swelling power (r= 0.84) and negatively correlated with solubility (r= 0.83). Phosphorus content showed significant effect on certain pasting properties of potato starch such as peak viscosity, breakdown, and setback. Phosphorus content showed a significant positive correlation with peak viscosity (r= 0.95) and breakdown (r= 0.90). Increasing concentration of phosphorus tends to decrease the setback. Phosphorus content had no influence on thermal properties and mechanical properties of potato starch gel.

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