TY - JOUR
T1 - Physical modification of potato starch using mild heating and freezing with minor addition of gums
AU - Zhang, Chen
AU - Lim, Seung Taik
AU - Chung, Hyun Jung
N1 - Funding Information:
This study was supported by a grant from Korea University and the Institute of Biomedical Science & Food Safety, Korea University .
Funding Information:
This study was supported by a grant from Korea University and the Institute of Biomedical Science & Food Safety, Korea University.
Publisher Copyright:
© 2019
PY - 2019/9
Y1 - 2019/9
N2 - An aqueous dispersion of potato starch with or without gums (0.3%, based on starch, total solids was 40%) was subjected to mild heating and cooling (HC, 1 h at onset gelatinization temperature, and 12 h at 4 °C), freezing and thawing (FT, 12 h at −20 °C for 12 h, and 1 h at 25 °C), and a combination of both treatments (HCFT) for physical modification of the starch. Scanning electron microscopy revealed that the FT disrupted the structure of starch granules, whereas the HCFT left the granules intact. The HC caused leaching of soluble starch chains, which induced the formation of outer layers on the surface of starch granules. The minor addition of various gums (xanthan gum, carboxymethyl cellulose, gum arabic, and guar gum) facilitated the formation of the outer layers, possibly through the interaction with soluble starch. Such starch–gum composite layers remained tightly attached to the granule surface, increasing the shear stability of the starch during pasting and thereby the final viscosity (up to ∼ 4500 mPa s form ∼2900). Moreover, the HCFT treatment accelerated the gelling of starch, with improvements in gel texture and freeze–thaw stability.
AB - An aqueous dispersion of potato starch with or without gums (0.3%, based on starch, total solids was 40%) was subjected to mild heating and cooling (HC, 1 h at onset gelatinization temperature, and 12 h at 4 °C), freezing and thawing (FT, 12 h at −20 °C for 12 h, and 1 h at 25 °C), and a combination of both treatments (HCFT) for physical modification of the starch. Scanning electron microscopy revealed that the FT disrupted the structure of starch granules, whereas the HCFT left the granules intact. The HC caused leaching of soluble starch chains, which induced the formation of outer layers on the surface of starch granules. The minor addition of various gums (xanthan gum, carboxymethyl cellulose, gum arabic, and guar gum) facilitated the formation of the outer layers, possibly through the interaction with soluble starch. Such starch–gum composite layers remained tightly attached to the granule surface, increasing the shear stability of the starch during pasting and thereby the final viscosity (up to ∼ 4500 mPa s form ∼2900). Moreover, the HCFT treatment accelerated the gelling of starch, with improvements in gel texture and freeze–thaw stability.
KW - Freeze-thawing
KW - Gums
KW - Mild-heating
KW - Physical modification
KW - Potato starch
UR - http://www.scopus.com/inward/record.url?scp=85063588771&partnerID=8YFLogxK
U2 - 10.1016/j.foodhyd.2019.03.027
DO - 10.1016/j.foodhyd.2019.03.027
M3 - Article
AN - SCOPUS:85063588771
VL - 94
SP - 294
EP - 303
JO - Food Hydrocolloids
JF - Food Hydrocolloids
SN - 0268-005X
ER -