Ultrasonic-Assisted Extraction and Characterization of Potato Starch

An orthogonal array design was applied to optimize the ultrasonic-assisted extraction of potato starch to obtain maximum extraction efficiency.The starch obtained in this study was investigated for chemical composition,granular morphology,solubility,swelling power,transparency and paste viscosity.All the studied extraction conditions including ultrasonic power,radiation time,raw material particle size and potato/water ratio had significant effects on extraction efficiency.The extraction efficiency was as high as 94.22% under the conditions: 300 g of 60-mesh potato power,4 min of sonification at 500 W and a potato/water ratio of 1:1(g/mL),a 6.88% increase compared with that obtained by the traditional extraction procedure.The resulting sample contained 0.14% water and 35.62% amylose,and showed oval or round granules with a mean particle size of 26.2 μm and its peak viscosity was 1292 BU.Compared with the starch obtained by the traditional water extraction method,its transparency was lower but its solubility,swelling power and retrogradation property were higher.