Mechanochemical Effect of Rolling on Potato Starch

doi:10.7506/spkx1002-6630-201719004

Abstract

Abstract: The present work was done to investigate the effect of rolling on the structure and physicochemical properties of potato starch. Scanning electron microscope (SEM), X-ray diffraction (XRD), differential scanning calorimetry (DSC), Fourier transform infrared spectroscopy (FTIR), rapid visco analyzer (RVA), and polarizing microscope (PLM) were adopted to reveal the mechanochemical effect of rolling on potato starch. The results showed that rolling treatment had different mechanochemical effects on the amorphous and crystalline regions of starch granules, leading to apparent changes in starch properties. This led us to infer that typical loading, aggregation and agglomeration effects occurred in starch granules.

Key words: rolling, potato starch, mechanochemical effect, physicochemical properties, structure

CLC Number:

TS231

NIU Kai, DAI Yangyong, DONG Haizhou, HOU Hanxue, ZHANG Hui, LIU Chuanfu, JI Qingzhu, ZHANG Yong. Mechanochemical Effect of Rolling on Potato Starch[J]. FOOD SCIENCE, 2017, 38(19): 18-23.

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Mechanochemical Effect of Rolling on Potato Starch

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