Engineering Potato Starch with a Higher Phosphate Content

A set of 97 potato starch samples with a phosphate content corresponding to a phosphorus content between 0.029 and 0.11 g per 100 g dry matter was analysed using a Rapid Visco Analyzer (RVA) and near infrared (NIR) spectroscopy, (700–2498 nm). NIR-based prediction of phosphate content was possible with a root mean square error of cross-validation ( RMSECV) of 0.006% using PLSR (partial least squares regression). However, the NIR/PLSR model relied on weak spectral signals, and was highly sensitive to sample preparation. The best prediction of phosphate content from the RVA viscograms was a linear regression model based on the RVA variable Breakdown, which gave a RMSECV of 0.008%. NIR/PLSR prediction of the RVA variables Peak viscosity and Breakdown was successful, probably because they were highly related to phosphate content in the present data. Prediction of the other RVA variables from NIR/PLSR was mediocre (Through, Final Viscosity) or not possible (Setback, Peak time, Pasting temperature).

Download Full-text

Allelic variation for alpha-Glucan Water Dikinase is associated with starch phosphate content in tetraploid potato

Plant Molecular Biology ◽

10.1007/s11103-021-01236-7 ◽

2022 ◽

Author(s):

J. G. A. M. L. Uitdewilligen ◽

A. M. A. Wolters ◽

H. J. van Eck ◽

R. G. F. Visser

Keyword(s):

Association Analysis ◽

Allelic Variation ◽

Potato Starch ◽

Amplicon Sequencing ◽

Pedigree Analysis ◽

Phosphate Ester ◽

Phosphate Content ◽

Tetraploid Potato ◽

Potato Germplasm ◽

Mapping Populations

Abstract Key message Association analysis resulted in the identification of specific StGWD alleles causing either an increase or decrease in starch phosphate content which was verified in diploid and tetraploid potato mapping populations. Abstract Potatoes are grown for various purposes like French fries, table potatoes, crisps and for their starch. One of the most important aspects of potato starch is that it contains a high amount of phosphate ester groups which are considered to be important for providing improved functionalization after derivatization processes. Little is known about the variation in phosphate content as such in different potato varieties and thus we studied the genetic diversity for this trait. From other studies it was clear that the phosphate content is controlled by a quantitative trait locus (QTL) underlying the candidate gene α-Glucan Water Dikinase (StGWD) on chromosome 5. We performed direct amplicon sequencing of this gene by Sanger sequencing. Sequences of two StGWD amplicons from a global collection of 398 commercial cultivars and progenitor lines were used to identify 16 different haplotypes. By assigning tag SNPs to these haplotypes, each of the four alleles present in a cultivar could be deduced and linked to a phosphate content. A high value for intra-individual heterozygosity was observed (Ho = 0.765). The average number of different haplotypes per individual (Ai) was 3.1. Pedigree analysis confirmed that the haplotypes are identical-by-descent (IBD) and offered insight in the breeding history of elite potato germplasm. Haplotypes originating from introgression of wild potato accessions carrying resistance genes could be traced. Furthermore, association analysis resulted in the identification of specific StGWD alleles causing either an increase or decrease in starch phosphate content varying from 12 nmol PO4/mg starch to 38 nmol PO4/mg starch. These allele effects were verified in diploid and tetraploid mapping populations and offer possibilities to breed and select for this trait.

Download Full-text

Multifunctionalities of Oleyl-Branched Oligosaccharide Phosphate from Potato Starch with a High Phosphate Content

Journal of Agricultural and Food Chemistry ◽

10.1021/jf1032558 ◽

2011 ◽

Vol 59 (9) ◽

pp. 4962-4968 ◽

Cited By ~ 1

Author(s):

Taichi Ikehara ◽

Reika Ogiwara ◽

Makoto Hattori ◽

Tadashi Yoshida ◽

Masatusgu Yamashita ◽

...

Keyword(s):

Potato Starch ◽

Phosphate Content ◽

High Phosphate

Download Full-text

An Electron Diffraction Study on Litnerized Potato Starch

Proceedings, annual meeting, Electron Microscopy Society of America ◽

10.1017/s042482010018166x ◽

1990 ◽

Vol 48 (1) ◽

pp. 580-581

Author(s):

Jean-Claude Jésior ◽

Roger Vuong ◽

Henri Chanzy

Keyword(s):

Electron Microscope ◽

Electron Diffraction ◽

Signal To Noise Ratio ◽

Potato Starch ◽

Image Intensifier ◽

Electron Diffraction Study ◽

Starch Granules ◽

X Ray ◽

Individual Grains ◽

Diamond Knife

Starch is arranged in a crystalline manner within its storage granules and should thus give sharp X-ray diagrams. Unfortunately most of the common starch granules have sizes between 1 and 100μm, making them too small for an X-ray study on individual grains. There is only one instance where an oriented X-ray diagram could be obtained on one sector of an individual giant starch granule. Despite their small size, starch granules are still too thick to be studied by electron diffraction with a transmission electron microscope. The only reported study on starch ultrastructure using electron diffraction on frozen hydrated material was made on small fragments. The present study has been realized on thin sectioned granules previously litnerized to improve the signal to noise ratio.Potato starch was hydrolyzed for 10 days in 2.2N HCl at 35°C, dialyzed against water until neutrality and embedded in Nanoplast. Sectioning was achieved with a commercially available low-angle “35°” diamond knife (Diatome) after a very carefull trimming and a pre-sectioning with a classical “45°” diamond knife. Sections obtained at a final sectioning angle of 42.2° (compared with the usual 55-60°) and at a nominal thickness of 900Å were collected on a Formvar-carbon coated grid. The exact location of the starch granules in their sections was recorded by optical microscopy on a Zeiss Universal polarizing microscope (Fig. 1a). After rehydration at a relative humidity of 95% for 24 hours they were mounted on a Philips cryoholder and quench frozen in liquid nitrogen before being inserted under frozen conditions in a Philips EM 400T electron microscope equipped with a Gatan anticontaminator and a Lhesa image intensifier.

Download Full-text

The Control of Phosphate Content of Histone H1

Biochemical Society Transactions ◽

10.1042/bst0070229c ◽

1979 ◽

Vol 7 (1) ◽

pp. 229-229

Author(s):

HARRY MATTHEWS

Keyword(s):

Histone H1 ◽

Phosphate Content

Download Full-text

Composition of White Potato Starch (Ipomea batatas L.) with Avocado Seed Starch (Persea americana Mill) and Glyserol Concentration in Edible Film

Serambi Journal of Agricultural Technology ◽

10.32672/sjat.v2i2.2415 ◽

2020 ◽

Vol 2 (2) ◽

Author(s):

Musdar Musdar ◽

Lukmanul Hakim ◽

Juliani Juliani ◽

Jailani Jailani

Keyword(s):

Sweet Potato ◽

Potato Starch ◽

Persea Americana ◽

Edible Film ◽

Glycerol Concentration ◽

White Potato ◽

Ipomea Batatas ◽

Sweet Potato Starch ◽

Local Plants ◽

Avocado Seed

White sweet potato starch (Ipomea batatas L.) and avocado seed starch (Parsea americana Mill) derived from local plants have the potential to be developed as agricultural products. Starch is a hydrocolloid compound as a potential local resource to be utilized. Glycerol function as an anti-freezing which is hygroscopic. This study aims to determine the ratio of white sweet potato starch with avocado seed starch and the concentration of glycerol for making edible film. This study was an experiment using a completely randimized factorial design with 2 (two) main factor consisting of a comparison of white sweet potato starch and avocado seed with 3 levels: P1 = 35%:65%., P2=50%:50%., P3=65%:35% and glycerol concentration with 3 levels: G1=1%., G2=2%., G3=3%. The best result reasearch were content of 23.03% (tratment P1G1), solubility of 55.57% (treatment P3G2)., swelling test of 9.83% (treatment P2g3)., elongation of 8.18% (treatment P3G2)

Download Full-text

Influence of gelatin on the properties of edible films and coatings on the basis of potato starch

Polymer materials and technologies ◽

10.32864/polymmattech-2017-3-3-64-70 ◽

2017 ◽

Vol 3 (3) ◽

pp. 64-70

Author(s):

O.S. Shulga ◽

O.A. Petrusha

Keyword(s):

Potato Starch ◽

Edible Films

Download Full-text

INVESTIGATION OF BEE BREAD AND DEVELOPMENT OF ITS DOSAGE FORMS

Medicinos teorija ir praktika ◽

10.15591/mtp.2015.003 ◽

2014 ◽

Vol 21 (1) ◽

pp. 16-22 ◽

Cited By ~ 13

Author(s):

Ilze Barene ◽

Irena Daberte ◽

Sanita Siksna

Keyword(s):

Thin Layer ◽

Thin Layer Chromatography ◽

Potato Starch ◽

Microscopic Analysis ◽

Stability Study ◽

Ion Concentration ◽

Wet Granulation ◽

Hydrogen Ion Concentration ◽

Bee Bread ◽

Layer Chromatography

The aim of the study. The objective of this study was to investigate microscopic, physical and chemical properties of bee bread collected in three regions of Latvia in order to compare the quality and to investigate the possibility of producing granules containing bee bread. Material and methods. Microscopic analysis of bee bread samples was performed. Plant herbaria, special literature and internet sources were used for identification of pollen. Thin layer chromatography was used for identification of carotenoids and flavonoids. Granules were prepared by wet granulation method. Lactose, calcium lactate, calcium carbonate, potato starch and purified water were used as excipients. Appearance, loss on drying, pH of aqueous solution and content of carotenes were estimated. Results. Microscopic analysis showed mostly native pollen identified as willow pollen. Beta-carotene identified and 2 carotenoids found by thin layer chromatography. Two zones of flavonoids found on chromatograms at day light and 6 zones at ultra violet light. The comparison of bee bread samples of 3 regions of Latvia showed insignificant differences in appearance and consistency, hydrogen ion concentration 3.93–4.23, loss on drying 7.72–11.07 %; content of carotenes calculated to bcarotene 6.77–9.35 mg%. Stability study of bee bread samples showed greater changes after storage at 40ºC temperature. All compositions of granules showed appropriate appearance and flowability. Quality of granules: loss on drying 5.48–13.5%, content of carotenes calculated to b-carotene 5.77–6.75 mg%. Conclusions. Pollen of willow can be considered as an indicator of the origin of bee bread in Latvia. Bee bread samples of three regions of Latvia have insignificant differences in physical, chemical parameters.

Download Full-text