Effect of pectin on properties of potato starch after dry heat treatment

Abstract

Purpose: To evaluate the effect of pectin on the properties of potato starch after dry heat treatment. Methods: Rapid visco analyzer (RVA), differential scanning calorimetry (DSC), texture profile analyzer (TPA), scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR) and x-ray diffractometry (XRD) were used to determine the properties of modified potato starch and pectin blends after dry heat treatment. Results: Results from RVA showed that the peak viscosity of modified potato starch decreased gradually with increase in pectin concentration, dry heat time and dry heat temperature, while starch breakdown decreased and setback was increased to varying degrees. The lowest breakdown was 792 cP at dry heat temperature of 140 °C. Modified potato starch had broader ranges of gelatinization temperatures and lower gelatinization enthalpy than raw potato starch. Dry heat treatment improved the hardness, gumminess and chewiness of the gels of modified potato starch and pectin blends SEM micrographs showed some cluster shapes in microstructure after dry heat treatment of starch-pectin blends. Infrared spectra revealed that pectin addition and dry heat treatment did not cause changes in starch structure. However, x-ray diffractograms indicated that dry heat treatment weakened the third peak of potato starch. Conclusion: These results indicate that dry heat treatment effectively alters the properties of potato starch and pectin blends. This finding broadens the applications of modified potato starch in food and pharmaceutical industries.