Influence of Heat-Moisture Treatment on Physicochemical Properties of Potato Starch Ghost

doi:10.12141/j.issn.1000-565X.220001

Abstract

Abstract:

Starch Ghost is an insoluble hollow sac structure that remains in GSD (Gelatinized Starch Dispersions) after starch gelatinization, named for its shape like “ghost”. Controlling the content and properties of Ghost can regulate such physicochemical properties of GSD as digestibility, electrical conductivity, viscoelasticity, etc. To further understand the effect of modified starch Ghost on the performance of starch-based products and provide a reference for its application, this paper used waxy and native potato starch with low pasting temperature and high expansion as research objects to prepare potato starch Ghost by optimizing Brabender parameters, and the influence of heat-moisture treatment temperature on the preparation and properties of two kinds of potato starch Ghost was discussed. The results show that the SEM images of heat-moisture treatment native and waxy potato starch Ghost are mostly cyst-like and thick, with swelling degrees of 1.23 ~ 2.71 and 1.58 ~ 2.78, particle sizes of 15.2 ~ 51.3 μm and 21.5 ~ 81.0 μm, and RS contents of 90.7% ~ 98.4% and 90.4% ~ 98.4%, respectively. The heat-moisture treatment increases the onset temperature but reduces the expansion volume of potato starch, and enhances the interaction between starch molecules, which leads to the decrease of the average particle size and rapid digestion starch (RDS) content of potato starch Ghost, but the content of amylose, relative crystallinity, resistant starch (RS) and the inte-grity of potato starch Ghost are increased. With the increase of heat-moisture treatment temperature, the average particle size and RDS content of potato starch Ghost show a decreasing trend, while the relative crystallinity and RS content show an increasing trend. The integrity of potato starch Ghost increases with the increase of heat-moisture treatment temperature, and the two kinds of potato starch Ghost prepared after 110 ℃ heat-moisture treatment can maintain a good hollow sac structure. By enhancing the connections between amylose and amylopectin, amylose and lipid, and amylopectin and amylopectin in starch granules, the heat-moisture treatment can significantly improve the integrity and stability of native and waxy potato starch Ghost. By controlling the conditions of heat-moisture treatment, the structure of starch Ghost can be regulated, so as to accurately produce products containing Ghost. These results have certain guiding significance for the application of heat-moisture treatment starch.

Key words: potato starch, Ghost structure, physicochemical property, heat-moisture treatment, starch diges-tibility

CLC Number:

TS231

GAO Qunyu, LIU Qiang, DONG Shiting. Influence of Heat-Moisture Treatment on Physicochemical Properties of Potato Starch Ghost[J]. Journal of South China University of Technology(Natural Science Edition), 2022, 50(8): 12-20.

Figures/Tables 9

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样品编号	起糊温度/℃	峰值黏度/（Pa·s）	最终黏度/（Pa·s）	崩解值/（Pa·s）	回生值/（Pa·s）	热糊稳定性/（Pa·s）
PS	63.1	1 275	965	696	321	216
PS-90	69.6	687	610	67	133	10
PS-100	75.2	364	149	0	163	215
PS-110	84.6	171	42	0	78	129
WPS	65.9	1 030	605	535	122	104
WPS-90	68.2	783	614	394	29	225
WPS-100	70.5	717	679	249	12	211
WPS-110	76.7	655	379	1	43	275

样品编号	75 ℃膨胀体积/ （mL·g^-1）	95 ℃膨胀体积/ （mL·g^-1）	糊化度/%
PS	55.2±1.2^b	92.7±0.7^b	59.5±0.8^e
PS-90	40.9±0.4^d	47.4±0.4^e	86.3±0.1^a
PS-100	26.7±0.2^f	38.3±0.3^f	69.7±0.1^c
PS-110	12.6±0.2^g	30.4±0.2^h	41.5±0.5^h
WPS	139.2±0.7^a	>220.0±0.0^a	<63.3±0.3^d
WPS-90	47.1±0.7^c	88.4±0.4^c	53.2±0.5^f
WPS-100	29.0±0.4^e	56.4±0.4^d	51.4±0.3^g
WPS-110	25.0±0.5^f	34.3±0.3^g	73.0±0.9^b

样品编号	D₁₀/μm	D₅₀/μm	D₉₀/μm	D_4，3/μm
PS	15.2	28.4	51.3	31.1
PSG	60.0	121.4	239.6	137.4
PSG-90	2.5	85.2	151.0	84.3
PSG-100	1.3	49.5	123.0	52.3
PSG-110	0.7	4.3	109.0	38.2
WPS	21.5	43.8	81.0	52.2
WPSG	51.7	137.0	305.0	161.0
WPSG-90	81.2	133.0	226.0	145.0
WPSG-100	53.5	119.0	213.0	126.0
WPSG-110	0.5	89.5	170.0	82.7

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