Food Science and Biotechnology
→ Food Science and Biotechnology 2017 ; 26(5): 1263-1270
Characteristics of granular cold-water-soluble potato starch treated with alcohol and alkali
Ye-Jin Choi1, Moo-Yeol Baik1, Byung-Yong Kim1
1Department of Food Science and Biotechnology, Kyung Hee University, Yongin, Gyeonggi 17104, Korea
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.
Native starch, Cold-water-soluble starch, Potato starch, Alcoholic–alkaline treatment, Physicochemical property
Food Science and Biotechnology 2017 ; 26(5): 1263-1270