Effects of Annealing on the Gelatinization Properties of Sweet Potato Starch
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Abstract:
Effects of different annealing times, annealing temperatures, moisture content, and other annealing methods on the gelatinization properties of sweet potato starch were investigated using modern analytical instruments, including a differential scanning calorimeter (DSC) and a rapid viscosity analyzer (RAV). The results showed that the onset temperature, peak temperature, and conclusion temperature of the sweet potato starch increased after annealing treatment at different temperatures. Among them, the onset temperature (To) exhibited an apparent upward trend and increased from 62.47 ℃ to 70.37 ℃, the gelatinization temperature range was narrowed, and the gelatinization enthalpy increased. The peak viscosity showed a downward trend and decreased by 321 cp to 1342 cp at 55 ℃, the breakdown value was decreased, and the setback value was increased. After treatment for different annealing times, the To of sweet potato starch increased, the gelatinization temperature range was narrowed from 21.35 ℃ (native sweet potato starch) to 15.09 ℃ (sample after 60 h treatment), and the setback value was increased by 29.89%. The annealing treatments were performed at different moisture content; when the moisture content was 85%, the gelatinization enthalpy increased by 36.20% and the peak viscosity decreased by 378 cp, compared with the native sweet potato starch. Annealing treatment increased the gelatinization temperatures and enthalpy of sweet potato starch, decreased the viscosity, and increased the setback value.
