FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (9): 1-5.doi: 10.7506/spkx1002-6630-201209001

• Basic Research •     Next Articles

Effect of Different Salts on Properties of Potato Starch and Potato Starch/Xanthan Gum Composite System

CAI Xu-ran,GU Zheng-biao,HONG Yan*,LI Zhao-feng,ZHANG Ya-yuan   

  1. (State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China )
  • Online:2012-05-15 Published:2012-05-07

Abstract: The effect of different types and concentrations of salt on the pasting and rheological properties of potato starch and potato starch/xanthan gum composite system at a mass ratio of 80:1 were studied. In the presence of salt, the pasting temperature and setback of potato starch greatly increased; however, the peak viscosity, final viscosity and breakdown significantly decreased. Meanwhile, the viscosity of potato starch revealed an initial increase and final decrease. Similarly, the pasting temperature rose at first and then decreased slightly with increasing concentrations of salts. As for potato starch/xanthan composite system, salt could increase the pasting temperature, peak viscosity and breakdown. Increasing salt concentration could result in an increase in the viscosity of the composite system. Rheological results indicated that the addition of salts enhanced the pseudoplasticity of potato starch but reduced the pseudoplasticity of the composite system with no regular trend.

Key words: potato starch, xanthan gum, salt, pasting property, rheological property

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