Scholarlink

<p>The functionality of starch is influenced by both botanical origin and extraction method, which together determine its structural and thermal behaviour. In this study, starch was extracted from three potato varieties using aqueous, chemical, enzymatic, and ultrasound-assisted methods to identify cultivar-method interactions. Initial screening revealed that the NARC-34 (P<sub>3</sub>) variety was superior, with higher water holding capacity (2.04&#xa0;g/g) and lower syneresis (2.10%) compared to Lady Rosetta&#xa0;(P<sub>2</sub>) and Sadaf&#xa0;(P<sub>1</sub>) and was therefore selected for comprehensive characterization. Scanning electron microscopy showed that aqueous and enzymatic extractions preserved native granule morphology, while ultrasound induced extensive disruption. X-ray diffraction confirmed the retention of B-type crystallinity across all methods, although relative crystallinity declined in ultrasound starch. FTIR spectra indicated differences in hydrogen bonding and molecular order and thermogravimetric analysis showed distinct thermal stability, with aqueous starch exhibiting the highest degradation temperature (Tmax 305.1&#xa0;°C) and ultrasound starch the lowest (297.4&#xa0;°C). Functional assays further highlighted extraction-specific attributes, with aqueous starch favouring stability, enzymatic starch ensuring high purity, and ultrasound starch enhancing solubility and swelling. These findings establish the extraction method and cultivar as critical determinants of potato starch performance and provide practical guidance for selecting isolation strategies tailored to targeted food and industrial applications.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Comparison of Different Extraction Methods on Potato Starch Properties

  • 期刊论文

  • 发表日期：

    2026年4月8日

查看全文
  • Sadia Ansar,
  • Imran Pasha,
  • Rana Muhammad Aadil,
  • Muhammad Asif Hanif

摘要

The functionality of starch is influenced by both botanical origin and extraction method, which together determine its structural and thermal behaviour. In this study, starch was extracted from three potato varieties using aqueous, chemical, enzymatic, and ultrasound-assisted methods to identify cultivar-method interactions. Initial screening revealed that the NARC-34 (P3) variety was superior, with higher water holding capacity (2.04 g/g) and lower syneresis (2.10%) compared to Lady Rosetta (P2) and Sadaf (P1) and was therefore selected for comprehensive characterization. Scanning electron microscopy showed that aqueous and enzymatic extractions preserved native granule morphology, while ultrasound induced extensive disruption. X-ray diffraction confirmed the retention of B-type crystallinity across all methods, although relative crystallinity declined in ultrasound starch. FTIR spectra indicated differences in hydrogen bonding and molecular order and thermogravimetric analysis showed distinct thermal stability, with aqueous starch exhibiting the highest degradation temperature (Tmax 305.1 °C) and ultrasound starch the lowest (297.4 °C). Functional assays further highlighted extraction-specific attributes, with aqueous starch favouring stability, enzymatic starch ensuring high purity, and ultrasound starch enhancing solubility and swelling. These findings establish the extraction method and cultivar as critical determinants of potato starch performance and provide practical guidance for selecting isolation strategies tailored to targeted food and industrial applications.