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

• Main Authors: Setya B.M. Abduh, Sze Ying Leong, Dominic Agyei, Indrawati Oey
• Format: Article
• Language: English
• Published: MDPI AG 2019-05-01
• Series: Foods
• Subjects: potato starch; pulsed electric fields; birefringence; thermal properties; enzyme susceptibility
• Online Access: https://www.mdpi.com/2304-8158/8/5/159

The purpose of this study was to investigate the properties of starch in potatoes (<i>Solanum tuberosum</i> 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 &#945;-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.