关键词: 马铃薯, 淀粉, 凝胶淀粉, 粘度

Abstract: By comparison between corn starch and potato starch, the physico-chemical characteristics of potato gelatin starchhave been studied in detail in the following categories: the viscosity determination; the stability of hot paste and cold paste; thestarch pastes viscosity and gel strength under different concentration of electrolyte (NaCl) and anelectrolyte (sucrose), as wellunder different pH. The results indicated that the potato gelatin starch had better stability in hot and cold paste compared withthat of potato starch ,while the existence of electrolyte (NaCl) and anelectrolyte (sucrose) affected the stability of the pasteonly a little. Hence,with the characteristics of strong gel strength is strong and better freezing stability, particularly underacidic conditions, the potato gelatin starch could be widely used in food industry.

Key words: Potato , Starch , Gelatin starch , Viscosity