Effect Of Polysaccharide And Monoglycerides On Physico-chemical Properties Of Potato Starch

The modification of starch is a focus in the field of naturalbiological macromolecules and is also an important way to extend theapplication of starch. The effects of Xanthan gum (XG), Locust bean gum(LGB), and monoglycerides (MON) on the properties of potato starchpaste (pasting properties and rheological properties) and potato starchgum (syneresis and firmness) were investigated via one-factor andresponse surface methodology. The mechanism of interaction betweenadditives and potato starch was explored with differential scanningcalorimetry (DSC), scanning electron microscopen (SEM) and fouriertransform infra-red spectroscopy (FT-IR). The experimental resultsshowed as follows.1. Added XG (0.1%～0.5%) and MON (0.1%～0.9%) could reducesyneresis and increase firmness of the potato starch gum (P<0.05),respectively. The value of syneresis was gradually reduced with elevatedlevels of two additions and firmness gradually increased. The results ofsyneresis and firmness with adding LBG (0.1%～0.5%) were contrary.2. Added XG could significantly reduce the top viscosity of thisstarch and the start pasting temperature (P<0.05); but MON decrease thetop viscosity of the starch and increased the start pasting temperature(P<0.05). The change about the start pasting temperature with addingLBG was insignificant.3. With adding LBG and XG, H (enthalpy) was significantlydecreased (P<0.05), while MON contrary (P<0.05). Addition of XG andLBG did not significantly affect the magnitudes of To (onset), Tp (peak),Tc (conclusion) and T (gelatinization temperature range); whereas theaddition of MON significantly increased To, Tp and Tc (P<0.05).4. Compared with potato starch gum, Added XG, LBG and MONcould reduce the number of surface crack and enhance tightness ofinternal structure. Hydrogen bonding of PSG, which formed hydroxyl, could be enhanced by LBG and MON. XG had insignificant effect on thehydrogen bonding capacity.5. There was interaction about the effect of XG and LBG onphysico-chemical properties of potato starch.