Determination of subfreezing temperature and gel retrogradation characteristics of potato starch gel. (September 2021)

• Record Type: Journal Article
• Authors: Jiang, Jikai; Gao, Haiyan; Zeng, Jie; Zhang, Lin; Wang, Fang; Su, Tongchao; Li, Guanglei
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 149(2021)
• Publication Date: 2021-09
• Subjects: Potato starch gel -- Subfreezing temperature -- Glass transition temperature -- Relative crystallinity -- Retrogradation; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2021.112037
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: The freezing properties and retrogradation of potato starch gels were studied. The freezing points of the starch gels decreased with increasing starch concentration and ranged from −0.7 °C to −1.4 °C. The water in the gel was partially frozen at −3 °C and was essentially frozen at −6 °C. The glass transition temperatures of potato starch gels increased with the increase of starch concentration and ranged from −3.69 °C to −3.23 °C. Therefore, −3 °C was selected as the subfreezing temperature for potato starch gel, and the retrogradation characteristics of gel with 8% potato starch concentration (w/w) were investigated at this temperature. The results showed that the hardness of starch gel stored at −3 °C was stronger than that at other temperatures, and the relaxation times T23 and T24 were shorter. Potato starch gel stored −3 °C had better rheological properties and higher relative crystallinity than those of the other gels, and still exhibited B-type crystallinity according to X-ray diffraction analysis. Thus, potato starch gel has a higher retrogradation rate and better gel-related properties at subfreezing temperatures than those at other temperatures, which represents a new approach for the aging of potato starch products. Highlights: Water transfer and Tg ʹ were used to determine the subfreezing temperature. Tg ʹ of potato starch gel at different concentrations was determined. The hydrogen proton density changed significantly during the quick-freezing process. Potato starch gel has better elasticity under subfreezing temperature treatment. The crystallinity of starch gel was higher at subfreezing temperature.