FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

Authors

KRYSTYNA NOWAKOWSKA, DANUTA SUCHARZEWSKA

Title

Effect of potato starch granulation on gelatinisation kinetics and retrogradation ability

Abstract

The tested material was native potato starch, fractionated into 2 fractions of dimensions: 1-50 μm and 51-100 μm. Both starch fractions were subjected to a microscope analysis in polarised and normal light, viscosity tests (Hoeppler and Brabender viscosimeter), starch retrogradation ability tests. It was stated that large size grains pass to a colloidal phase quicker giving pastes of lower viscosity maximum. The investigations of starch susceptibility to α-amylolysis showed that the starch of large size grains is more susceptible to hydrolysis while after repeated freezing and defrosting of pastes starch was more resistant to the action of α-amylase so it was more susceptible to retrogradation processes than the starch of small size grains.

Keywords

potato starch, grain size, retogradation, gelatinisation

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