Abstract
The freezing properties and retrogradation of potato starch gels were studied. The freezing points of the starch gels decreased with increasing starch concentration and ranged from −0.7 °C to −1.4 °C. The water in the gel was partially frozen at −3 °C and was essentially frozen at −6 °C. The glass transition temperatures of potato starch gels increased with the increase of starch concentration and ranged from −3.69 °C to −3.23 °C. Therefore, −3 °C was selected as the subfreezing temperature for potato starch gel, and the retrogradation characteristics of gel with 8% potato starch concentration (w/w) were investigated at this temperature. The results showed that the hardness of starch gel stored at −3 °C was stronger than that at other temperatures, and the relaxation times T23 and T24 were shorter. Potato starch gel stored −3 °C had better rheological properties and higher relative crystallinity than those of the other gels, and still exhibited B-type crystallinity according to X-ray diffraction analysis. Thus, potato starch gel has a higher retrogradation rate and better gel-related properties at subfreezing temperatures than those at other temperatures, which represents a new approach for the aging of potato starch products.
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