Preparation of calcium- and magnesium-fortified potato starches with altered pasting properties

Calcium- and magnesium-fortified potato starches were prepared by immersion in various concentrations of CaCl2 and MgCl2 aqueous solutions, respectively. The pasting properties, i.e., peak viscosity and breakdown, of all the starches obtained above were analyzed using a Rapid Visco Analyzer. Further...

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Published in:	Molecules (Basel, Switzerland) Vol. 19; no. 9; pp. 14556 - 14566
Main Authors:	Noda, Takahiro, Takigawa, Shigenobu, Matsuura-Endo, Chie, Ishiguro, Koji, Nagasawa, Koichi, Jinno, Masahiro
Format:	Journal Article
Language:	English
Published:	Switzerland MDPI AG 15-09-2014 MDPI
Subjects:	Amylose - chemistry Aqueous solutions calcium Calcium - chemistry Drinking water Factories Magnesium Magnesium - chemistry pasting properties Phosphate esters Phosphorus content Potassium potato starch Sodium Solanum tuberosum Starch - chemical synthesis Starch - chemistry Temperature Viscosity Japan
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Abstract	Calcium- and magnesium-fortified potato starches were prepared by immersion in various concentrations of CaCl2 and MgCl2 aqueous solutions, respectively. The pasting properties, i.e., peak viscosity and breakdown, of all the starches obtained above were analyzed using a Rapid Visco Analyzer. Furthermore, the gelatinization properties and in vitro digestibility of the representative calcium- and magnesium-fortified starches were tested. The maximum calcium content of the fortified potato starches was as high as 686 ppm with the addition of a high-concentration CaCl2 solution, while the calcium content of the control potato starch was 99 ppm. The magnesium content increased from 89 to 421 ppm by treatment of the potato starch with an MgCl2 solution. Markedly lower values of peak viscosity and breakdown were observed in calcium- and magnesium-fortified potato starches than in the control potato starch. However, the gelatinization temperature and enthalpy as well as resistant starch content of calcium- and magnesium-fortified potato starches were similar to those of the control potato starch. It is concluded that potato starches with altered pasting properties can be easily manufactured by the use of solutions containing high levels of calcium and magnesium.
AbstractList	Calcium- and magnesium-fortified potato starches were prepared by immersion in various concentrations of CaCl2 and MgCl2 aqueous solutions, respectively. The pasting properties, i.e., peak viscosity and breakdown, of all the starches obtained above were analyzed using a Rapid Visco Analyzer. Furthermore, the gelatinization properties and in vitro digestibility of the representative calcium- and magnesium-fortified starches were tested. The maximum calcium content of the fortified potato starches was as high as 686 ppm with the addition of a high-concentration CaCl2 solution, while the calcium content of the control potato starch was 99 ppm. The magnesium content increased from 89 to 421 ppm by treatment of the potato starch with an MgCl2 solution. Markedly lower values of peak viscosity and breakdown were observed in calcium- and magnesium-fortified potato starches than in the control potato starch. However, the gelatinization temperature and enthalpy as well as resistant starch content of calcium- and magnesium-fortified potato starches were similar to those of the control potato starch. It is concluded that potato starches with altered pasting properties can be easily manufactured by the use of solutions containing high levels of calcium and magnesium. Calcium- and magnesium-fortified potato starches were prepared by immersion in various concentrations of CaCl 2 and MgCl 2 aqueous solutions, respectively. The pasting properties, i.e. , peak viscosity and breakdown, of all the starches obtained above were analyzed using a Rapid Visco Analyzer. Furthermore, the gelatinization properties and in vitro digestibility of the representative calcium- and magnesium-fortified starches were tested. The maximum calcium content of the fortified potato starches was as high as 686 ppm with the addition of a high-concentration CaCl 2 solution, while the calcium content of the control potato starch was 99 ppm. The magnesium content increased from 89 to 421 ppm by treatment of the potato starch with an MgCl 2 solution. Markedly lower values of peak viscosity and breakdown were observed in calcium- and magnesium-fortified potato starches than in the control potato starch. However, the gelatinization temperature and enthalpy as well as resistant starch content of calcium- and magnesium-fortified potato starches were similar to those of the control potato starch. It is concluded that potato starches with altered pasting properties can be easily manufactured by the use of solutions containing high levels of calcium and magnesium.
Author	Noda, Takahiro Nagasawa, Koichi Takigawa, Shigenobu Jinno, Masahiro Ishiguro, Koji Matsuura-Endo, Chie
AuthorAffiliation	1 NARO Hokkaido Agricultural Research Center, Shinsei, Memuro, Kasai, Hokkaido 082-0081, Japan; E-Mails: takigawa@affrc.go.jp (S.T.); mechie@affrc.go.jp (C.M.-E.); kuro@affrc.go.jp (K.I.); nagako@affrc.go.jp (K.N.) 2 Jinno Potato Starch Co., Sarabetsu, Kasai, Hokkaido 089-1542, Japan; E-Mail: jinno@netbeet.ne.jp
AuthorAffiliation_xml	– name: 1 NARO Hokkaido Agricultural Research Center, Shinsei, Memuro, Kasai, Hokkaido 082-0081, Japan; E-Mails: takigawa@affrc.go.jp (S.T.); mechie@affrc.go.jp (C.M.-E.); kuro@affrc.go.jp (K.I.); nagako@affrc.go.jp (K.N.) – name: 2 Jinno Potato Starch Co., Sarabetsu, Kasai, Hokkaido 089-1542, Japan; E-Mail: jinno@netbeet.ne.jp
Author_xml	– sequence: 1 givenname: Takahiro surname: Noda fullname: Noda, Takahiro email: noda@affrc.go.jp organization: NARO Hokkaido Agricultural Research Center, Shinsei, Memuro, Kasai, Hokkaido 082-0081, Japan. noda@affrc.go.jp – sequence: 2 givenname: Shigenobu surname: Takigawa fullname: Takigawa, Shigenobu email: takigawa@affrc.go.jp organization: NARO Hokkaido Agricultural Research Center, Shinsei, Memuro, Kasai, Hokkaido 082-0081, Japan. takigawa@affrc.go.jp – sequence: 3 givenname: Chie surname: Matsuura-Endo fullname: Matsuura-Endo, Chie organization: NARO Hokkaido Agricultural Research Center, Shinsei, Memuro, Kasai, Hokkaido 082-0081, Japan – sequence: 4 givenname: Koji surname: Ishiguro fullname: Ishiguro, Koji email: kuro@affrc.go.jp organization: NARO Hokkaido Agricultural Research Center, Shinsei, Memuro, Kasai, Hokkaido 082-0081, Japan. kuro@affrc.go.jp – sequence: 5 givenname: Koichi surname: Nagasawa fullname: Nagasawa, Koichi email: nagako@affrc.go.jp organization: NARO Hokkaido Agricultural Research Center, Shinsei, Memuro, Kasai, Hokkaido 082-0081, Japan. nagako@affrc.go.jp – sequence: 6 givenname: Masahiro surname: Jinno fullname: Jinno, Masahiro email: jinno@netbeet.ne.jp organization: Jinno Potato Starch Co., Sarabetsu, Kasai, Hokkaido 089-1542, Japan. jinno@netbeet.ne.jp
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SubjectTerms	Amylose - chemistry Aqueous solutions calcium Calcium - chemistry Drinking water Factories Magnesium Magnesium - chemistry pasting properties Phosphate esters Phosphorus content Potassium potato starch Sodium Solanum tuberosum Starch - chemical synthesis Starch - chemistry Temperature Viscosity
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Title	Preparation of calcium- and magnesium-fortified potato starches with altered pasting properties
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