Abstract
Starch gelatinization has been widely studied previously, but there is still a lack of systematical research on the relationship between the degree of starch gelatinization (DSG) and its physicochemical and structural properties. In this study, potato starch samples with DSG ranging from 39.41% to 90.56% were obtained by hydrothermal treatment. The thermal, rheological, and structural properties, as well as the water-binding capacity of samples were investigated. A starch solution with a DSG of 39.41% was partially sedimented at room temperature, while starch with a DSG of 56.11% can form a stable paste with a fine shear-thinning property, as well as samples with a DSG larger than 56.11%. The endothermic enthalpy, gelatinization range, and short-range ordered structure of starch were negatively correlated with DSG, whereas onset gelatinization temperature, apparent viscosity, and water-binding capacity were positively correlated. The viscoelasticity of starch gels was negatively correlated with the DSG after full gelatinization (DSG > 39.41%). Starch granules gradually lose their typical shape and less birefringence can be observed with increasing DSG. Hydrothermal treatment has a more significant effect on the amount of exposed hydroxyl groups than the ordered and amorphous structures of partially gelatinized starch. This study built linear correlations between starch physicochemical properties and the DSG and provided comprehensive insight into the characteristics of partially gelatinized potato starch.
Highlights
IntroductionPotato starch is widely used in the food industry owing to its low cost, abundant availability, and more importantly, its unique physicochemical properties compared to other commercially available starches [1,2]
The T0 of the partially gelatinized starch samples was higher than that of native potato starch, and it increased as the heating time and temperature increased
Samples with higher heating temperatures and longer heating times decreased the crystalline regions and the crystal strength within a starch granule, requiring less energy for full gelatinization. This may explain the decrease of R, peak height index (PHI), ∆H, and the increase of degree of starch gelatinization (DSG) of potato starch as the heating time and temperature increased
Summary
Potato starch is widely used in the food industry owing to its low cost, abundant availability, and more importantly, its unique physicochemical properties compared to other commercially available starches [1,2]. Native potato starch has some drawbacks, such as poor solubility and poor stability against heat and shear during pasting. These drawbacks have limited its application in industry. Various physical (heat-moisture treatment, annealing, pre-gelatinization, and high pressure treatment), chemical (crosslinking, substitution, acid hydrolysis, and oxidation), and genetic modification techniques have been used to modify potato starch and enhance its physicochemical properties to meet the demands of consumers [5,6,7].
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