Open AccessEffect of dry heat, microwave and ultrasonic treatments on physicochemical properties of potato starch with or without pectin
Author(s) -
Haiyan Gao,
Kexin Meng,
Jie Zeng,
Jiajia Jiang,
Jing Zhao,
Meng Cao,
Guanglei Li,
Tongchao Su
Publication year - 2021
Publication title -
tropical journal of pharmaceutical research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.209
H-Index - 36
eISSN - 1596-5996
pISSN - 1596-9827
DOI - 10.4314/tjpr.v18i7.1
Subject(s) - retrogradation (starch) , starch , potato starch , pectin , syneresis , crystallinity , chemistry , food science , differential scanning calorimetry , materials science , amylose , physics , thermodynamics , crystallography
Purpose: To investigate the effects of dry heat, microwave and ultrasonic treatments on the physicochemical properties of potato starch alone or blended with pectin.
Methods: The physicochemical properties of potato starch gels prepared using microwave, ultrasonic and dry heat treatments were assessed. Pasting properties, gel strength, thermal properties and crystal texture of the potato starch were determined using Rapid Visco analyzer, texture profile analyzer, differential scanning calorimeter and x-ray diffractometer.
Results: Dry heat and ultrasonic treatments significantly increased the peak viscosity of the potato starch, and significantly decreased its setback and pasting temperatures (p < 0.05). Dry heat treatment significantly increased the hardness, while dry heat and ultrasonic treatments significantly improved retrogradation of the potato starch (p < 0.05). Transparency of potato starch paste was significantly increased by the different treatments, except microwave treatment (p < 0.05). Potato starch gels blended with pectin and subjected to any of the treatments exhibited significantly increased hardness, when compared with raw potato starch (p < 0.05). The retrogradation of the potato starch was significantly improved by the different treatments. Dry heat and ultrasonic treatments significantly decreased the syneresis of potato starch with or without pectin (p < 0.05). The three treatments also significantly affected the gelatinization enthalpy of the potato starch with or without pectin, and exerted some effects on the crystallinity of the gels.
Conclusion: The results obtained in this study suggest that differences in physicochemical properties of potato starch gels are due mainly to the degree of damage to starch granules caused by different treatments. The addition of pectin to potato starch gel greatly improves its hardness and retrogradation.