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Molecules 2014, 19(9), 14556-14566; doi:10.3390/molecules190914556

Preparation of Calcium- and Magnesium-Fortified Potato Starches with Altered Pasting Properties

NARO Hokkaido Agricultural Research Center, Shinsei, Memuro, Kasai, Hokkaido 082-0081, Japan
Jinno Potato Starch Co., Sarabetsu, Kasai, Hokkaido 089-1542, Japan
Author to whom correspondence should be addressed.
Received: 14 August 2014 / Revised: 9 September 2014 / Accepted: 10 September 2014 / Published: 15 September 2014
(This article belongs to the Section Natural Products)
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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. View Full-Text
Keywords: calcium; magnesium; potato starch; pasting properties calcium; magnesium; potato starch; pasting properties

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This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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MDPI and ACS Style

Noda, T.; Takigawa, S.; Matsuura-Endo, C.; Ishiguro, K.; Nagasawa, K.; Jinno, M. Preparation of Calcium- and Magnesium-Fortified Potato Starches with Altered Pasting Properties. Molecules 2014, 19, 14556-14566.

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