The investigation was conducted to study the effects of variations in quality and functional properties of starch isolated from fresh and cured tubers of potato, different varieties and extraction methods. The starch was extracted from four white flesh varieties (Kufri Chipsona-4, Kufri Badshah, Kufri Pushkar, Kufri Bahar) and one pink flesh variety (Kufri Sindhuri). Among the different starch extraction methods tried, the results have been reported for water extraction method (control) and combined method (extraction with ambient water 30 °C + 0.25% NaOH + 2% SDS-ME + 5.25% NaOCl + 0.15% cellulase enzyme). The starch extracted was analysed for its quality and functional characteristics. Starch extracted from potato variety Kufri Chipsona-4 showed higher water absorption capacity (258%), swelling power (38.4 g/g), solubility (35.8%) and light transmittance (22.7%) as compared to other varieties. Syneresis was minimum in the starch of Kufri Pushkar (20.3%) followed by Kufri Bahar (22.5%), Kufri Sindhuri (35.6%), Kufri Badshah (41.7%) and it was maximum in Kufri Chipsona-4 (47.8%). For all the varieties, curing of tubers resulted in lower yield, amylose content, swelling power and solubility; but higher amylopectin, phosphorus, WAC and light transmittance of extracted starch. The combined method of starch extraction was found better than control, as the starch extracted had higher yield, amylopectin content, water absorption capacity, swelling power, solubility and light transmittance.

进行调查以研究从马铃薯的新鲜和腌制块茎，不同品种和提取方法中分离出的淀粉的质量和功能特性变化的影响。淀粉是从四个白色果肉品种（Kufri Chipsona-4，Kufri Badshah，Kufri Pushkar，Kufri Bahar）和一个粉红色果肉品种（Kufri Sindhuri）中提取的。在尝试的不同淀粉提取方法中，已报道了水提取方法（对照）和联合方法（用环境水30°C + 0.25％NaOH + 2％SDS-ME + 5.25％NaOCl + 0.15％纤维素酶提取）的结果。 ）。分析提取的淀粉的质量和功能特性。从马铃薯品种Kufri Chipsona-4提取的淀粉显示出更高的吸水量（258％），溶胀力（38.4 g / g），溶解度（35。8％）和透光率（22.7％）。在Kufri Pushkar（20.3％）的淀粉中，脱水收缩最低，其次是Kufri Bahar（22.5％），Kufri Sindhuri（35.6％），Kufri Badshah（41.7％），在Kufri Chipsona-4中最高（47.8％）。对于所有品种，块茎的固化导致较低的产量，直链淀粉含量，溶胀力和溶解度；但支链淀粉，磷，WAC和提取淀粉的透光率更高。发现淀粉的联合提取方法比对照更好，因为提取的淀粉具有较高的收率，支链淀粉含量，吸水能力，溶胀力，溶解度和透光率。7％），而在Kufri Chipsona-4中最高（47.8％）。对于所有品种，块茎的固化都会降低产量，直链淀粉含量，溶胀力和溶解度；但支链淀粉，磷，WAC和提取淀粉的透光率更高。发现淀粉的联合提取方法优于对照，因为提取的淀粉具有较高的收率，支链淀粉含量，吸水能力，溶胀力，溶解度和透光率。7％），而在Kufri Chipsona-4中最高（47.8％）。对于所有品种，块茎的固化导致较低的产量，直链淀粉含量，溶胀力和溶解度；但支链淀粉，磷，WAC和提取淀粉的透光率更高。发现淀粉的联合提取方法比对照更好，因为提取的淀粉具有较高的收率，支链淀粉含量，吸水能力，溶胀力，溶解度和透光率。