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The extent of α-amylase hydrolysis of normal potato starches, extracted from different varieties grown under the same conditions in the same season, is regulated more by gelatinisation than the composition or structure of the granules. This is evident for native and annealed starches gelatinised and then hydrolysed with α-amylase. With similar gelatinisation peak (T p ) temperatures (62.5–66...
Starches were isolated and characterised from 10 potato cultivars grown under the same conditions (with a commercial starch for reference). The chemical composition revealed some differences amongst the starches with protein ranging from 0.30% to 0.34%, amylose 25.2% to 29.1% and phosphorus 52.6–66.2mg 100g −1 . High performance size-exclusion chromatography (HPSEC) fractionation of isoamylase...
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