Study On Interactions Of Potato Starch/Hydrocoloids Combinations

In this test, we studied the effects of hydrocolloids on potato starch, select differentstructure of Xanthan gum and Konjac gum multiplex with potato starch.The mainconclusions are as follows.1This test determined the best expanded condition of Xanthan gum and Konjac gumwere80℃/45min and70℃/55min. The ratio of Potato starch/xanthan gum complex systemwas5%:0.3%, Potato starch/konjac gum complex system was5%:0.4%.2Compared with single potato starch, leakage of soluble component in starch weresignificantly reduced after adding a hydrophilic colloid, the results were the same Whenchanging the complex system in salt concentration or pH. Scanning electron microscopy(SEM) observations showed, Xanthan gum and Konjac gum wrapped on the starch granulesurface, restrained the Swelling of the starch granules and the leakage of Soluble fraction.Delayed the Gelatinization of starch, and Hydrophilic colloids and potato starch formed acertain network structure.3DSC results showed, adding xanthan gum and konjac gum made potato starch T0, Tp,Tc, Tc-T0improved, and△H also increased. After adding Xanthan gum T0, Tp, Tc, Tc-T0,△H were increased2.7℃、2.9℃、3.23℃、0.54℃、2.69J/g.After adding konjac gum T0, Tp,Tc, Tc-T0,△H were increased1.59℃、0.3℃、2.93℃、1.44℃、3.43J/g.4Infrared spectral analysis showed that, after a hydrophilic colloid, water bindingcapacity of potato starch became strong, and to some extent,prevent hydrogen bond steuctureof potato starch,to prevent the potato starch granules.5Gel texture analyzer analysis showed, after adding xanthan gum and konjac gum,hardness values and cohesion in two complex systems were both lower. The Elasticity ofPotato starch/xanthan gum complex system was better than potato starch single system,Potato starch/konjac gum complex system was the worst.6After adding xanthan gum and konjac gum at55℃,75℃and95℃, freeze-thawstability of the complex system were better than potato starch single system, indicating thatHydrophilic colloids to Potato starch had Synergistic Effect.7Response surface results: measured Potato starch/xanthan gum complex system inoptimal parameters pH6, temperature69℃, salt concentration0.03mol/L, stirring time28min conditions, the viscosity of complex system was27606mPa S; measured Potatostarch/konjac gum complex system in optimal parameters pH9, temperature63℃, stirringtime39min conditions, the viscosity of complex system was31921mPa S.