The effects of electrolysis at room temperature on retrogradation of sweet potato starch.
The effects of electrolysis at room temperature on formation of sweet potato retrograded starch were studied by photographic method in the paper. The optimal parameters of electrolytic preparation of sweet potato retrograded starch were determined. The ratio between sweet potato starch and water was 10 g/100 mL with addition of NaCl 1.0 g/100 mL, pH value of the solution was 6.0 and the solution was electrolyzed for 30 min at 90 V at room temperature, then it was stored at 4°C for 24h after being autoclaved for 30 min at 120°C, the retrogradation rate of sweet potato starch at this condition was 33.1%, which is 138% higher than that of control group. Four possible reasons are put forward to explain the results.
The Tianjin Key Laboratory of Food Biotechnology, School of Food Science and Biotechnology, Tianjin University of Commerce, Tianjin 300134, PR China. lianliu2002@163.com
Lian
L
Xijun
Zhang
Z
Kunsheng
Luo
L
Qingfeng
Zhang
Z
Xu
Zhao
Z
Shuyi
D003460:Crystallization; D004305:Dose-Response Relationship, Drug; D004563:Electrochemistry / Q000379:methods; D004572:Electrolysis; D006863:Hydrogen-Ion Concentration; D027723:Ipomoea batatas; D046911:Macromolecular Substances / Q000737:chemistry; D012492:Salts / Q000737:chemistry; D012965:Sodium Chloride / Q000737:chemistry; D013213:Starch / Q000737:chemistry*; D013696:Temperature; D013997:Time Factors
D046911:Macromolecular Substances; D012492:Salts; D012965:Sodium Chloride; D013213:Starch