首页|Determination of subfreezing temperature and gel retrogradation characteristics of potato starch gel
Determination of subfreezing temperature and gel retrogradation characteristics of potato starch gel
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NSTL
Elsevier
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 degrees C to -1.4 degrees C. The water in the gel was partially frozen at -3 degrees C and was essentially frozen at -6 degrees C. The glass transition temperatures of potato starch gels increased with the increase of starch concentration and ranged from -3.69 degrees C to -3.23 degrees C. Therefore, -3 degrees 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 degrees C was stronger than that at other temperatures, and the relaxation times T23 and T24 were shorter. Potato starch gel stored -3 degrees 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.
NSTL
Elsevier
