Viscosity and Gelling Properties of Potato Starch with Different Degrees of Gelatinization
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
In this study, potato starch dispersions (material-liquid ratio 1:9) were heated at 59 ℃ and 60 ℃for 1, 3, 6, 9, 12, 15 and 18 min, respectively, to yield starch samples with different degrees of starch gelatinization (DSG) (38.70% to 91.13%), to explore the differences in viscosity and gelation properties of these potato starch samples. The viscosity, microstructure, gel strength, and elasticity of potato starch with different DSGs were determined, and the correlation between the physicochemical properties and DSG was also analyzed. Results showed that with the increase of hydrothermal treatment temperature and time, potato starch granules were gradually ruptured, and the characteristic shape of starch granules gradually disappeared. There was a significant (p<0.01) linear correlation between potato starch viscosity, gel strength and elasticity and its DSG. The viscosity of pregelatinized potato starch increased from 0.17 mJ to 3.40 mJ with the increase of DSG. With the increase of initial DSG, the gel strength and elasticity of potato starch samples with different DSGs increased in the absence of re-heating but decreased after reheated. Different degrees of pre-gelatinization significantly changed the viscosity and gel characteristics of potato starch.
