Potato starch paste modulates the rheological/textural properties of sweet potato starch gel: Dependence on potato starch particle size

IF 7.1 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Structure-Netherlands Pub Date : 2026-04-01 Epub Date: 2026-05-15 DOI:10.1016/j.foostr.2026.100525

Ruling Sun , Yue Yu , Dengpan Wang , Hongshuai Zhu , Wenhong Sun , Xinhua Xie , Bobo Zhang

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引用次数: 0

Abstract

The effect of potato starch paste prepared from large-, medium-, and small-sized potato starch granule (denoted L-PS, M-PS, and S-PS, respectively) on the spreading behavior of sweet potato starch slurry and the rheological/textural properties of gel formed via casting were investigated. Results showed that the hardness, chewiness, adhesiveness, and storage modulus of the gel containing potato starch paste were positively correlated with the granule size of potato starch. The three gel samples displayed similar FTIR spectra, whereas the R_1047/1022 ratio reduced as the granule size of potato starch decreased, indicating the strongest intermolecular interactions between starch chains in the gel containing L-PS paste. Notably, among these slurries, the slurry containing L-PS paste exhibited the highest apparent viscosity and swelling power, indicating the lowest water mobility and the highest effective starch concentration—properties that might be correlated with the observed highest hardness of the gel and the maximum cooking loss of the starch noodle cut from this gel. Additionally, the contact angle between these slurries and the steel tape enhanced with increasing potato starch granule size (L-PS 83.07º, M-PS 81.51º, and S-PS 78.84º), indicating the poorest spreading ability of slurry containing L-PS paste. These results demonstrate that controlling potato starch particle size is an effective strategy for producing high-quality sweet potato starch noodles via the casting method.

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马铃薯淀粉糊调节甘薯淀粉凝胶的流变/结构特性：对马铃薯淀粉粒度的依赖

研究了由大、中、小马铃薯淀粉颗粒（分别为L-PS、M-PS和S-PS）制备的马铃薯淀粉糊对甘薯淀粉浆铺开行为的影响，以及浇注成型凝胶的流变学/结构特性。结果表明，马铃薯淀粉糊凝胶的硬度、咀嚼性、黏附性和储存模量与马铃薯淀粉的粒径呈正相关。3种凝胶样品的FTIR光谱相似，而R1047/1022比值随着马铃薯淀粉粒径的减小而减小，表明在含L-PS淀粉的凝胶中，淀粉链之间的分子间相互作用最强。值得注意的是，在这些浆料中，含有L-PS浆料的浆料表现出最高的表观粘度和膨胀力，这意味着最低的水流动性和最高的有效淀粉浓度——这些特性可能与凝胶的最高硬度和从该凝胶中切下的淀粉面条的最大蒸煮损失有关。此外，随着马铃薯淀粉粒径的增大，浆料与钢带的接触角增大（L-PS 83.07º，M-PS 81.51º，S-PS 78.84º），表明含L-PS浆料的浆料散布能力最差。研究结果表明，控制马铃薯淀粉粒度是生产高品质甘薯淀粉面条的有效策略。

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来源期刊

Food Structure-Netherlands Chemical Engineering-Bioengineering

CiteScore

7.20

自引率

0.00%

发文量

期刊介绍： Food Structure is the premier international forum devoted to the publication of high-quality original research on food structure. The focus of this journal is on food structure in the context of its relationship with molecular composition, processing and macroscopic properties (e.g., shelf stability, sensory properties, etc.). Manuscripts that only report qualitative findings and micrographs and that lack sound hypothesis-driven, quantitative structure-function research are not accepted. Significance of the research findings for the food science community and/or industry must also be highlighted.