Abstract:

An orthogonal array design was applied to optimize the ultrasonic-assisted extraction of potato starch to obtain
maximum extraction efficiency. The starch obtained in this study was investigated for chemical composition, granular
morphology, solubility, swelling power, transparency and paste viscosity. All the studied extraction conditions including
ultrasonic power, radiation time, raw material particle size and potato/water ratio had significant effects on extraction
efficiency. The extraction efficiency was as high as 94.22% under the conditions: 300 g of 60-mesh potato power, 4 min of
sonification at 500 W and a potato/water ratio of 1:1 (g/mL), a 6.88% increase compared with that obtained by the traditional
extraction procedure. The resulting sample contained 0.14% water and 35.62% amylose, and showed oval or round granules
with a mean particle size of 26.2 μm and its peak viscosity was 1292 BU. Compared with the starch obtained by the
traditional water extraction method, its transparency was lower but its solubility, swelling power and retrogradation property
were higher.

Key words: potato starch, ultrasonic, extraction, property