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Understanding the Properties of Starch in Potatoes (Solanum tuberosum var. Agria) after Being Treated with Pulsed Electric Field Processing

The purpose of this study was to investigate the properties of starch in potatoes (Solanum tuberosum cv. Agria) after being treated with pulsed electric fields (PEF). Potatoes were treated at 50 and 150 kJ/kg specific energies with various electric field strengths of 0, 0.5, 0.7, 0.9 and 1.1 kV/cm....

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Autores principales: Abduh, Setya B.M., Leong, Sze Ying, Agyei, Dominic, Oey, Indrawati
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6560427/
https://www.ncbi.nlm.nih.gov/pubmed/31083345
http://dx.doi.org/10.3390/foods8050159
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author Abduh, Setya B.M.
Leong, Sze Ying
Agyei, Dominic
Oey, Indrawati
author_facet Abduh, Setya B.M.
Leong, Sze Ying
Agyei, Dominic
Oey, Indrawati
author_sort Abduh, Setya B.M.
collection PubMed
description The purpose of this study was to investigate the properties of starch in potatoes (Solanum tuberosum cv. Agria) after being treated with pulsed electric fields (PEF). Potatoes were treated at 50 and 150 kJ/kg specific energies with various electric field strengths of 0, 0.5, 0.7, 0.9 and 1.1 kV/cm. Distilled water was used as the processing medium. Starches were isolated from potato tissue and from the PEF processing medium. To assess the starch properties, various methods were used, i.e., the birefringence capability using a polarised light microscopy, gelatinisation behaviour using hot-stage light microscopy and differential scanning calorimetry (DSC), thermal stability using thermogravimetry (TGA), enzyme susceptibility towards α-amylase and the extent of starch hydrolysis under in vitro simulated human digestion conditions. The findings showed that PEF did not change the properties of starch inside the potatoes, but it narrowed the temperature range of gelatinisation and reduced the digestibility of starch collected in the processing medium. Therefore, this study confirms that, when used as a processing aid for potato, PEF does not result in detrimental effects on the properties of potato starch.
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spelling pubmed-65604272019-06-17 Understanding the Properties of Starch in Potatoes (Solanum tuberosum var. Agria) after Being Treated with Pulsed Electric Field Processing Abduh, Setya B.M. Leong, Sze Ying Agyei, Dominic Oey, Indrawati Foods Article The purpose of this study was to investigate the properties of starch in potatoes (Solanum tuberosum cv. Agria) after being treated with pulsed electric fields (PEF). Potatoes were treated at 50 and 150 kJ/kg specific energies with various electric field strengths of 0, 0.5, 0.7, 0.9 and 1.1 kV/cm. Distilled water was used as the processing medium. Starches were isolated from potato tissue and from the PEF processing medium. To assess the starch properties, various methods were used, i.e., the birefringence capability using a polarised light microscopy, gelatinisation behaviour using hot-stage light microscopy and differential scanning calorimetry (DSC), thermal stability using thermogravimetry (TGA), enzyme susceptibility towards α-amylase and the extent of starch hydrolysis under in vitro simulated human digestion conditions. The findings showed that PEF did not change the properties of starch inside the potatoes, but it narrowed the temperature range of gelatinisation and reduced the digestibility of starch collected in the processing medium. Therefore, this study confirms that, when used as a processing aid for potato, PEF does not result in detrimental effects on the properties of potato starch. MDPI 2019-05-10 /pmc/articles/PMC6560427/ /pubmed/31083345 http://dx.doi.org/10.3390/foods8050159 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Abduh, Setya B.M.
Leong, Sze Ying
Agyei, Dominic
Oey, Indrawati
Understanding the Properties of Starch in Potatoes (Solanum tuberosum var. Agria) after Being Treated with Pulsed Electric Field Processing
title Understanding the Properties of Starch in Potatoes (Solanum tuberosum var. Agria) after Being Treated with Pulsed Electric Field Processing
title_full Understanding the Properties of Starch in Potatoes (Solanum tuberosum var. Agria) after Being Treated with Pulsed Electric Field Processing
title_fullStr Understanding the Properties of Starch in Potatoes (Solanum tuberosum var. Agria) after Being Treated with Pulsed Electric Field Processing
title_full_unstemmed Understanding the Properties of Starch in Potatoes (Solanum tuberosum var. Agria) after Being Treated with Pulsed Electric Field Processing
title_short Understanding the Properties of Starch in Potatoes (Solanum tuberosum var. Agria) after Being Treated with Pulsed Electric Field Processing
title_sort understanding the properties of starch in potatoes (solanum tuberosum var. agria) after being treated with pulsed electric field processing
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6560427/
https://www.ncbi.nlm.nih.gov/pubmed/31083345
http://dx.doi.org/10.3390/foods8050159
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