Effects of cation valence on swelling power, solubility, pasting, gel strength characteristics of potato starch

Yang Zhuang; Yudong Wang; Hong Yang

doi:10.1016/j.foodchem.2023.137510

Effects of cation valence on swelling power, solubility, pasting, gel strength characteristics of potato starch

Food Chem. 2024 Feb 15:434:137510. doi: 10.1016/j.foodchem.2023.137510. Epub 2023 Sep 18.

Authors

Yang Zhuang¹, Yudong Wang², Hong Yang³

Affiliations

¹ College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China. Electronic address: yangh@mail.hzau.edu.cn.
² College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
³ College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, Hubei 430070, China; National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei 430070, China; Aquatic Product Engineering and Technology Research Center of Hubei Province, Wuhan, Hubei 430070, China. Electronic address: yangh@mail.hzau.edu.cn.

PMID: 37741233
DOI: 10.1016/j.foodchem.2023.137510

Abstract

The objective of this study was to investigate the effects of monovalent, divalent and trivalent cations on the physicochemical properties of potato starch. Cations decreased the water absorption in potato starch granules to cause lower swelling power, especially 0.02-0.04 mmol/g Fe³⁺ or 0.01-0.04 mmol/g Al³⁺, but 0.01 mmol/g trivalent cation led more amylose dissolving into the water to cause higher solubility. High concentration of divalent or trivalent cations markedly decreased the viscosity in potato starch paste during further heating and cooling, resulting in the decreases of the trough and finial viscosity, especially 0.04 mmol/g Fe³⁺. Higher valence of cations decreased the gel strength in potato starch, especially 0.02-0.04 mmol/g Fe³⁺ or Al³⁺. Higher valence of cations decreased the starch gel binding with the water and caused lower water holding capacity. In general, a higher valence of cations caused more changes in the physicochemical characteristics of potato starch.

Keywords: Cation; Gel strength; Pasting; Potato starch; Swelling power; Valence.