Characteristics of granular cold-water-soluble potato starch treated with alcohol and alkali.
Food Sci Biotechnol 2017;
26:1263-1270. [PMID:
30263660 DOI:
10.1007/s10068-017-0172-5]
[Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2017] [Revised: 05/08/2017] [Accepted: 05/15/2017] [Indexed: 10/19/2022] Open
Abstract
The characteristics of cold-water-soluble potato starch (CWSS) produced using alcoholic-alkaline treatment were determined using scanning electron microscopy, rapid visco analysis (RVA), X-ray diffraction, differential scanning calorimetry, storage modulus (G'), loss modulus (G″), and gel images. Scanning electron microscopy revealed a damaged crystalline structure when CWSS was suspended in ethanol. The RVA analysis of native starch showed a peak value of viscosity at high temperatures, whereas the viscosity of CWSS did not show such a peak. The DSC diagram of native starch showed a gelatinization peak temperature; however, no such peak was observed for CWSS. Cold-water solubility tremendously increased in CWSS owing to the loss of crystallinity. The values of G' and G″ in CWSS decreased with increasing temperature; the opposite was observed for normal potato starch. These results indicate that alcoholic-alkaline treatment affects the starch structure and produces totally different physicochemical properties from native starch; this makes CWSS feasible for use in a variety of food materials.
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