Freezing and regeneration characteristics of incompletely gelatinized potato starch gels
Author:
Wang Heng1, Zeng Jie1, Gao Haiyan1, Wang Fang1, Zhang Keke1, Ma Hanjun1
Affiliation:
1. School of Food Science , Henan Institute of Science and Technology , Xinxiang , Henan 453003 , China
Abstract
Abstract
In this paper, the quick freezing characteristics of incomplete gelatinized potato starch gels with 8 % concentration and its regeneration characteristics were studied. The results showed that the glass transition temperatures of the gel was −4.87 °C. The content of free water (T
24) in the gel decreased gradually during the quick-freezing process, but was still relatively high (80.18 %) when the central temperature reached −3 °C. The gel had not frozen on a large scale at central temperature −3 °C. The gel showed the highese gel strength (60.25 g) and the highest crystallinity (17.24 %) when aged at a low temperature (−3 °C) for 3 days and the gel strength increased with the decrease of storage temperature during aged at −3 °C to 3 °C. Scanning electron microscopy showed that the gel network was relatively intact when the gel stored at −3 °C for 1 day to 3 days.
Publisher
Walter de Gruyter GmbH
Subject
Engineering (miscellaneous),Food Science,Biotechnology
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