Microwave-Assisted Extraction and Characterization of Potato Starch

doi:10.7506/spkx1002-6630-201306023

Abstract

Abstract: Potato starch was obtained by microwave-assisted extraction, and its chemical components and properties were also analyzed. The optimal extraction process parameters including microwave power, microwave treatment time, particle size and material-liquid ratio of potato starch were explored using extraction rate of potato starch as the evaluation index by single factor and orthogonal tests. All factors had obvious effect on extraction rate of potato starch. The optimal extraction process parameters included microwave power of 500 W, microwave treatment duration of 4 min, particle size of 0.246 mm and material-liquid ratio of 1:1 (g/mL). Under the optimal extraction conditions, the extraction rate of potato starch was 93.85%, which revealed an improvement by 3.85% when compared with the traditional method. The contents of protein and amylase in potato starch were 0.13% and 34.60%, respectively. The granule shape was shell or rotundity, and the average granule size was 23.1 μm. The peak viscosity of potato starch was 1332 BU. The solubility, swelling power and transparency revealed a decreasing trend whereas the sedimentation revealed an increasing trend.

Key words: potato starch, microwave, extraction, property

CLC Number:

TS235.2

LIU Ting-ting，SONG Chun-chun，WANG Da-wei*. Microwave-Assisted Extraction and Characterization of Potato Starch[J]. FOOD SCIENCE, 2013, 34(6): 106-111.

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