Background: Gels of potato starches with varying amylose content were prepared and the degree of pasting and the course of retrogradation were studied. The average molar masses of granular and pasted starches were estimated. Determination of the degree of pasting involved use of optical microscopy and the study of pasting characteristics. The studies of susceptibility to retrogradation considered mechanical spectra, hardness, syneresis, resistant starch content, and X-ray measurements.
Results: Heating of the starch suspensions at 95 °C resulted in almost complete deterioration of granules. Changes in storage modulus (G') exceeded these of loss modulus (G"). Values of G' and G", hardness and syneresis increased with the period of the sample storage and, simultaneously, the relevant tangent of the phase shift angle (tg (G"/G')) decreased. A tendency was observed for the resistant starch (RS) content to increase on prolonged storage of gels. The patterns of diffractograms for the pasted and lyophilized samples only differed slightly.
Conclusion: The pastes of all the studied potato starches were characterized by a similar degree of pasting. The most essential changes in the physicochemical properties of the gels were observed between the 30th and 90th days of storage. The susceptibility of potato starch gels to retrogradation, especially within the first 2 h, was controlled, mainly by the amylose content. © 2018 Society of Chemical Industry.
Keywords: potato starch gels; starch retrogradation; storage stability; syneresis; viscoelasticity.
© 2018 Society of Chemical Industry.