Properties of Large and Small Starch Granules of Potato

감자전분의 입자별 성질

  • Kang, Kil-Jin (Department of Food Science and Technology, Chonnam National University) ;
  • Kim, Kwan (Department of Food Science and Technology, Chonnam National University) ;
  • Kim, Sung-Kon (Department of Food Science and Nutrition, Dankook University) ;
  • Park, Yang-Kyun (Department of Food Science and Technology, Mokpo National College) ;
  • Han, Jae-Gyoung (Agency for Defence Development)
  • 강길진 (전남대학교 식품공학과) ;
  • 김관 (전남대학교 식품공학과) ;
  • 김성곤 (단국대학교 식품영양학과) ;
  • 박양균 (목포대학 식품공학과) ;
  • 한재경 (국방과학연구소)
  • Published : 1989.08.01


Starches isolated from Seipoong and Daeji potato were classified into small and large granules. The starch granule size for Seipoong and Daeji was in the range of $10-85\;{\mu}m$ and $13-90\;{\mu}m$, respectively. Seipoong starch contained more large granules $(>41\;{\mu}m)$ while Daeji starch had more small granules $(<30\;{\mu}m)$. There was no difference in water-binding capacity both between two starches and among granule sizes. Amylose content for toro starches was the same but was higher in large starch granules than small ones. Swelling powder at $80^{\circ}C$ for parent starches was essentially the same but small starch granules had much higher swelling powder than large ones. The large starch granules for Daeji showed higher peak viscosity by amylograph than small starch granules. No such difference was observed for Seipoong starch. The gelatinization temperature range of small starch granules was wider than that of large ones, but gelatinization enthalpy was the same between large and small starch granules. The starches regardless granule sizes were completely gelatinized at $70^{\circ}C$.