Gelatinization and retrogradation of potato (Solanum tuberosum) starch in situ as assessed by differential scanning calorimetry (DSC).
The thermal behavior of potato starch in situ has been studied and compared to properties of isolated starch. Gelatinization and retrogradation properties were studied by differential scanning calorimetry. One early and three late varieties with different degree of mealiness were examined. The early variety (Solanum tuberosum var. Rocket) had lower dry matter content and lower starch gelatinizatio