Calorimetric, rheological, and structural properties of potato protein and potato starch composites and gels

2017 ◽  
Vol 69 (7-8) ◽  
pp. 1600329 ◽  
Author(s):  
Duqin Zhang ◽  
Taihua Mu ◽  
Hongnan Sun
Keyword(s):  
Structural Properties ◽  
Potato Starch ◽  
Potato Protein

Granular size of potato starch affects structural properties, octenylsuccinic anhydride modification and flowability

2016 ◽  
Vol 212 ◽  
pp. 453-459 ◽  
Author(s):  
Chan Wang ◽  
Chuan-He Tang ◽  
Xiong Fu ◽  
Qiang Huang ◽  
Bin Zhang
Keyword(s):  
Structural Properties ◽  
Potato Starch

Characteristics of gluten-free potato dough and bread with different potato starch-protein ratios

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Jingyan Gao ◽  
Nan Wang ◽  
Lei Wang ◽  
Shuang Song ◽  
Miao Liu ◽  
...  
Keyword(s):  
Relaxation Time ◽  
Thermal Properties ◽  
Potato Starch ◽  
Starch Content ◽  
Free Water ◽  
Critical Issue ◽  
Potato Flour ◽  
Gluten Free ◽  
Potato Protein ◽  
The Poor

Abstract The poor retention of fermentation gases and air is a critical issue for gluten-free (GF) products. To better understand the effect of potato flour on the characteristics of GF bread, the mechanistic relations between potato starch and potato protein in different ratios at 9:1, 8:2, 7:3, 6:4 and 5:5 for GF dough were investigated for viscoelasticity, thermal properties, moisture, microstructures, and bread quality. The results reveal that potato starch had a relatively important role in both dough and bread. The viscous character of dough was highest at a proportion of 6:4, with a more compact microstructure and better bread color, volume, hardness, chewiness, resilience and springiness. With decreasing starch content, the gelatinization and retrogradation enthalpy decreased, and the relaxation time of immobilized water and free water increased significantly. These results are believed to be helpful for processors to develop and optimize GF breads with potato starch and potato protein.

scholarly journals Chemical and structural properties of sweet potato starch treated with organic and inorganic acid

2014 ◽  
Vol 52 (9) ◽  
pp. 5745-5753 ◽  
Author(s):  
A. Surendra Babu ◽  
R. Parimalavalli ◽  
K. Jagannadham ◽  
J. Sudhakara Rao
Keyword(s):  
Structural Properties ◽  
Sweet Potato ◽  
Potato Starch ◽  
Inorganic Acid ◽  
Sweet Potato Starch

scholarly journals Structural properties of waxy corn and potato starch blends in excess water

2017 ◽  
Vol 20 (sup1) ◽  
pp. S353-S365 ◽  
Author(s):  
Heidi A. Fonseca-Florido ◽  
Javier Castro-Rosas ◽  
Ernesto Hernández-Hernández ◽  
José M. Mata-Padilla ◽  
Gonzalo Velazquez ◽  
...  
Keyword(s):  
Structural Properties ◽  
Potato Starch ◽  
Excess Water ◽  
Starch Blends ◽  
Waxy Corn

scholarly journals Utilization of Potato Protein Recovered from Wastewater of Potato Starch Factory as Cattle Feed

2015 ◽  
Vol 47 (2) ◽  
pp. 170-178 ◽  
Author(s):  
Masayuki Takeguchi ◽  
◽  
Fumihiko Hasumi ◽  
Masatsugu Mayanagi ◽  
Masaaki Satou ◽  
...  
Keyword(s):  
Potato Starch ◽  
Potato Protein ◽  
Cattle Feed
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