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Effect of Monoglycerides on Physico-chemical Properties of Potato Starch

Conggui Chen

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Abstract

The effect of monoglycerides(MON) on paste rheological properties and gel syneresis and hardness of potato starch(PS) was investigated.In addition,thermal properties and gel microstructure of PS alone or with added MON were analyzed by differential scanning calorimetry and scanning electron microscopy(SEM).Addition of MON caused a significant increase in the onset gelatinization temperature,temperature for maximum viscosity and gelatinization enthalpy of PS,and a significant decrease in the maximum viscosity of starch paste and gel syneresis after retrogradation(P0.05).Moreover,the gel structural compactness was significantly enhanced and as a result,the gel hardness after retrogradation was improved(P0.05).

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What this paper is about

The effect of monoglycerides(MON) on paste rheological properties and gel syneresis and hardness of potato starch(PS) was investigated.In addition,thermal properties and gel microstructure of PS alone or with added MON were analyzed by differential scanning calorimetry and scanning electron microscopy(SEM).Addition of MON caused a significant increase in the onset gelatinization temperature,temperature for maximum viscosity and gelatinization enthalpy of PS,and a significant decrease in the maximum viscosity of starch paste and gel syneresis after retrogradation(P0.05).Moreover,the gel structural compactness was significantly enhanced and as a result,the gel hardness after retrogradation was improved(P0.05).

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Available abstract

The effect of monoglycerides(MON) on paste rheological properties and gel syneresis and hardness of potato starch(PS) was investigated.In addition,thermal properties and gel microstructure of PS alone or with added MON were analyzed by differential scanning calorimetry and scanning electron microscopy(SEM).Addition of MON caused a significant increase in the onset gelatinization temperature,temperature for maximum viscosity and gelatinization enthalpy of PS,and a significant decrease in the maximum viscosity of starch paste and gel syneresis after retrogradation(P0.05).Moreover,the gel structural compactness was significantly enhanced and as a result,the gel hardness after retrogradation was improved(P0.05).

Key concepts: Syneresis, Retrogradation (starch), Differential scanning calorimetry, Rheology, Starch, Viscosity, Scanning electron microscope, Microstructure

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