Clarifying the structure and characteristics of different varieties potatoes starch.

Through analyzing the physicochemical and structural characteristics of ten varieties potatoes, this study aimed to clarify how different amylose contents affected quality. The results showed that the amylose content ranged from 10.49 % to 20.48 %, where Dongnong310 was the highest and Youjin was the lowest in comparison with the other eight varieties. According to the texture, the hardness of potato tuber increased with the increase of amylose content (Dongnong310 and Dongnong314). High amylose content remarkably heightens the hardness of potatoes, imparting a crisp texture, while low amylose content lower chewiness, resulting in a softer. The transparency of the starch paste elevates with a lower degree of cohesion between the starch granules, resulting a higher light transmission rate. In thermal characteristics, amylose content was negative correlated with ∆H. In accordance with the ordered structure, Youjin exhibited higher degree of order and lower degree of double helix. The d (0.5) of particle size ranged from 31.60 μm to 47.60 μm, with Youjin and Dongnong303 being the smallest. Based on the correlation analysis, the solubility, pasting temperature, setback and texture tended to increase with higher amylose content, while crystallinity was the opposite. The research provided guidance for optimizing its applications in food processing field.