Effect of Electric Heating on Physical and Chemical Properties of Potato Starch

Abstract:

The morphology，amylose content，internal structure，viscosity characteristics and thermal properties of potato starch treated by radio frequency（RF） and Microwave were determined. The results showed that the microwave treatment make the starch surface roughened. The amylose content of potato starch after RF treatment was higher than that of microwave treated. While the particle size of the starch after microwave treatment was larger than that of RF treatment. The solubility and swelling power of potato starch after RF treatment was higher than that of microwave treated. RF treatment changed the crystallinity of the starch and decreased the crystallinity，as the microwave treatment does not change the crystal form. The microwave treated starch gelatinization temperature was higher than that of the original starch，oppositely，the RF treated starch gelatinization temperature was lower than that. The results also indicated that the peak viscosity and the breakdown value of the RF treated starch was always higher than that of the microwave treated starch.