ジャガイモデンプン、バレイショデンプン

WordNet

feature as the star; "The movie stars Dustin Hoffman as an autistic man"
a plane figure with 5 or more points; often used as an emblem
an actor who plays a principal role (同)principal, lead
(astronomy) a celestial body of hot gases that radiates energy derived from thermonuclear reactions in the interior
any celestial body visible (as a point of light) from the Earth at night
mark with an asterisk; "Linguists star unacceptable sentences" (同)asterisk
be the star in a performance
stiffen with starch; "starch clothes"
a complex carbohydrate found chiefly in seeds, fruits, tubers, roots and stem pith of plants, notably in corn, potatoes, wheat, and rice; an important foodstuff and used otherwise especially in adhesives and as fillers and stiffeners for paper and textiles (同)amylum
a commercial preparation of starch that is used to stiffen textile fabrics in laundering
annual native to South America having underground stolons bearing edible starchy tubers; widely cultivated as a garden vegetable; vines are poisonous (同)white potato, white potato vine, Solanum_tuberosum
an edible tuber native to South America; a staple food of Ireland (同)white potato, Irish_potato, murphy, spud, tater
foodstuff rich in natural starch (especially potatoes, rice, bread)

PrepTutorEJDIC

『星』;恒(fixed star) / 『星形のもの』;星章,星標(*)(asterisk) / 『スター』,花形 / (人の運勢を左右するといわれる)運星;《しばしば複数形で》運勢,運,星回り / (星印で示した)等級 / 《文》実現不可能な逆標(願望) / 星の / 花形の,主役の;卓越した,すぐれた / …を星(星形の物)で飾る;…‘に'星印をつける;(…を)…‘に'のようにちりばめる《+『名』+『with』+『名』》 / …‘を'主役にする / 主役を務める,主演する
〈U〉でんぷん / 〈U〉〈C〉でんぷん食品 / 〈U〉のり(糊) / 〈U〉堅苦しさ / …‘に'のりをつける,‘を'のりづけして堅くする
〈C〉〈U〉『ジャガイモ』 / (また『potato plant』)〈C〉ジャガイモをつける植物 / 〈C〉〈U〉《おもに米》サツマイモ(sweet potato)

Wikipedia preview

出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2015/12/16 04:29:28」(JST)

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Potato starch

Potato starch is starch extracted from potatoes. The cells of the root tubers of the potato plant contain starch grains (leucoplasts). To extract the starch, the potatoes are crushed; the starch grains are released from the destroyed cells. The starch is then washed out and dried to powder.

Potato starch contains typical large oval spherical granules; their size ranges between 5 and 100 μm. Potato starch is a very refined starch, containing minimal protein or fat. This gives the powder a clear white colour, and the cooked starch typical characteristics of neutral taste, good clarity, high binding strength, long texture and a minimal tendency to foaming or yellowing of the solution.

Potato starch contains approximately 800 ppm phosphate bound to the starch; this increases the viscosity and gives the solution a slightly anionic character, a low gelatinisation temperature (approximately 140 °F or 60 °C^[1]) and high swelling power.

These typical properties are used in food and technical applications.^[2]

Use

Starch derivatives are used in many recipes, for example in noodles, wine gums, cocktail nuts, potato chips, hot dog sausages, bakery cream and instant soups and sauces, in gluten-free recipes^[3] in kosher foods for Passover^[4] and in Asian cuisine.^[5] In pastry, e.g. sponge cake, it is used to keep the cake moist and give a soft texture. It is also occasionally used in the preparation of pre-packed grated cheese, to reduce sweating and binding.

Other examples are helmipuuro, a porridge made from monodisperse grains of potato starch and milk, and papeda (the Moluccan community in the Netherlands uses potato starch to make papeda). It is also used in technical applications as wallpaper adhesive, for textile finishing and textile sizing, in paper coating and sizing, and as an adhesive in paper sacks and gummed tape.

Potato starch was also used in one of the earlier color photography processes, the Lumière brothers' Autochrome Lumière, until the arrival of colour film in the mid-1930s.

Potato varieties

Microsopic view: potato starch (amyloplasts) in plant cell

Many types of potatoes are grown; for the production of potato starch, potato varieties with high starch content and high starch yields are selected. Recently, a new type of potato plant was developed that only contains one type of starch molecule: amylopectin, the waxy potato starch. Waxy starches, after starch gelatinisation, retrograde less during storage.

The cultivation of potatoes for starch mainly takes place in Germany, the Netherlands, China, Japan,^[6] France, Denmark, and Poland, but also in Sweden, Finland, Austria, the Czech Republic, Ukraine, Canada, and India.

Some potato starch is also produced as a byproduct from the potato processing industry, recovered from the potato cutting circuit during the production of French fries and potato chips.

Identification

Potato starch in polarized light, magnification 100x

Examined under a microscope using a mixture of equal volumes of glycerol and distilled water, potato starch presents transparent, colorless granules, either irregularly shaped, ovoid or pear-shaped, usually 30 μm to 100 μm in size but occasionally exceeding 100 μm, or rounded, 10 μm to 35 μm in size. Starch granules exhibit characteristic dark crosses in polarized light.

References

^ Shiotsubo, Toshiko (1983). "Starch gelatinization at different temperatures as measured by enzymic digestion method". Agric. Biol. Chem. 47 (11): 2421–2425.
^ BeMiller, James N.; Whistler, Roy Lester (2009). "Potato starch: Production, Modifications and Uses". Starch: Chemistry and Technology (3rd ed.). Academic Press. pp. 511–539. ISBN 978-0-12-746275-2.
^ Fenster, Carol (2006). 1000 Gluten-free Recipes. John Wiley and Sons. ISBN 978-0-470-06780-2.
^ Blech, Zushe Yosef (2004). "Kosher for Passover". Kosher Food Production. Blackwell Publishing. pp. 97–114. ISBN 978-0-8138-2570-0.
^ Shimbo, Hiroko (2000). The Japanese kitchen: 250 recipes in a traditional spirit. The Harvard Common Press. ISBN 1-55832-176-4.
^ In Japan, potato starch is called katakuriko (from katakuri "Erythronium japonicum", and ko "powder"), which refers to the starch from the Erythronium japonicum bulb. Because of its small quantity and high price, starch from E. japonicum is no longer common; potato starch has almost taken its place nowadays and only the name remains.

External links

Memorandum on potato starch, International Starch Institute
Potato starch gelatinization film , Youtube

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English Journal

Non-additive response of blends of rice and potato starch during heating at intermediate water contents: A differential scanning calorimetry and proton nuclear magnetic resonance study.

Bosmans GM1, Pareyt B2, Delcour JA2.
Food chemistry.Food Chem.2016 Feb 1;192:586-95. doi: 10.1016/j.foodchem.2015.07.056. Epub 2015 Jul 14.
The impact of different hydration levels, on gelatinization of potato starch (PS), rice starch (RS) and a 1:1 blend thereof, was investigated by differential scanning calorimetry and related to nuclear magnetic resonance proton distributions of hydrated samples, before and after heating. At 20% or 3
PMID 26304387

Effect of pulsed electric fields assisted acetylation on morphological, structural and functional characteristics of potato starch.

Hong J1, Chen R1, Zeng XA2, Han Z3.
Food chemistry.Food Chem.2016 Feb 1;192:15-24. doi: 10.1016/j.foodchem.2015.06.058. Epub 2015 Jun 20.
Pulsed electric fields (PEF)-assisted acetylation of potato starch with different degree of substitution (DS) was prepared and effects of PEF strength, reaction time, starch concentration on DS were studied by response surface methodology. Results showed DS was increased from 0.054 (reaction time of
PMID 26304315

Utilization of sorghum, rice, corn flours with potato starch for the preparation of gluten-free pasta.

Ferreira SM1, de Mello AP2, de Caldas Rosa Dos Anjos M3, Krüger CC4, Azoubel PM5, de Oliveira Alves MA3.
Food chemistry.Food Chem.2016 Jan 15;191:147-51. doi: 10.1016/j.foodchem.2015.04.085. Epub 2015 Apr 24.
The aim of this study was to evaluate the use of mixture of sorghum-rice-corn flour and potato starch in the development of gluten-free pasta for celiac disease patients. The experiment was designed according to simplex-lattice method and different types of gluten-free flours were used, such as sorg
PMID 26258714

Japanese Journal

サツマイモを蒸した際のマルトース生成に及ぼす塊根のβ-アミラーゼ活性およびデンプン糊化温度の影響

中村善行,藏之内利和,高田明子 [他]
日本食品科学工学会誌 = Journal of the Japanese Society for Food Science and Technology 61(12), 577-585, 2014-12
NAID 40020295028

馬鈴しょでん粉工場の排水から発生する悪臭の実態調査

樋口隆哉,関根雅彦,今井剛 [他]
におい・かおり環境学会誌 45(6), 429-438, 2014-11
NAID 40020282807

Design and performance of hybrid constructed wetland systems for high-content wastewater treatment in the cold climate of Hokkaido, northern Japan

Kato K.,Inoue T.,Ietsugu H.,Sasaki H.,Harada J.,Kitagawa K.,Sharma P. K.
Water science and technology 68(7), 1468-1476, 2014-10-30
… potato starch processing wastewater (one system, 20,000-60,000 mg.COD l(-1), 3 years); …
NAID 120005476190