Science and Technology of Food Industry

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Volume 43 Issue 23
Nov.  2022
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ZHANG Hongyuan, MU Taihua, MA Mengmei. Formation of Potato Starch Gel and Influencing Factors of Its Quality-A Review[J]. Science and Technology of Food Industry, 2022, 43(23): 450−456. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022010181.
Citation: ZHANG Hongyuan, MU Taihua, MA Mengmei. Formation of Potato Starch Gel and Influencing Factors of Its Quality-A Review[J]. Science and Technology of Food Industry, 2022, 43(23): 450−456. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022010181.
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Formation of Potato Starch Gel and Influencing Factors of Its Quality-A Review

  • Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China

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  • Received Date: January 20, 2022
  • Available Online: September 25, 2022
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    • Abstract
  • Potato starch has been widely used in the processing of various gel products due to its high viscosity, easy gelatinization and high stability and transparency of starch paste. Environmental factors, such as temperature and pH, as well as edible components, such as salts, polysaccharides, and proteins exhibites different effects on the pasting properties of potato starch and the retrogradation properties, rheological properties and microstructure of starch gel, which in turn affects the quality of potato starch gel products. Based on the analysis of the formation mechanism of potato starch gel, the influence of different environmental factors and edible components on the quality characteristics of potato starch gel are summarized in this paper, and the interaction principles between different edible components and potato starch molecules are revealed. The objective is to provide reference for the research and industrial production of high-quality, high-nutrition potato starch gel and its products.
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