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Daily Potato Research (2026-10-26)

A Systematic Comparative Study of Potato, Sweet Potato, and Tapioca Starches: From Molecular Architecture to Processing Performance.

Gels (Basel, Switzerland) | 2026-Oct-20

This study systematically compares the molecular architecture and functional properties of potato, sweet potato, and tapioca starches. The findings demonstrate that potato starch possesses higher proportions of medium- and long-chain amylopectin, higher pasting viscosities, greater gel hardness, and higher digestibility compared to the other starches.

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An AI-powered Knowledge Hub for Potato Functional Genomics, Plant Commun., 10.1016/j.xplc.2026.101730