Optimization of Preparation Method for Amorphous Granular Potato Starch Using Ethanol
2016
Kim, H., Kyung Hee University, Yongin, Republic of Korea | Kim, C.N., Hyejeon College, Hongseong, Republic of Korea | Choi, S.W., Osan University, Osan, Republic of Korea | Kim, B.Y., Kyung Hee University, Yongin, Republic of Korea | Baik, M.Y., Kyung Hee University, Yongin, Republic of Korea
Recently, amorphous granular starch (AGS) or non-crystalline granular starch (NGS) is of great interest because it has specific physicochemical properties compared to native starches. Various approaches have been taken to prepare gelatinized starch while still maintaining its granular shape. The granular cold-water soluble starch (GCWS) can be prepared by alcoholic-alkaline treatment or by using liquid ammonia and ethanol. However, these starches exhibit significant deformation and shrinking, and chemical treatments may raise safety issues for their potential food applications. Therefore, in this study, the optimization of preparation method for amorphous granular potato starch (AGPS) was investigated using ethanol and heat treatments. Response surface methodology (RSM) and central composite design (CCD) were used to find the optimum conditions for AGPS preparation based on granule integrity and birefringence. Optimum conditions were 53.3% ethanol and 93.87oC heat treatment for 15 min. Prepared AGPS maintained its granular structure and lost birefringence, crystallinity, and DSC amylopectin melting peak, suggesting that proper AGPS could be made using optimized conditions.
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