Gelationization and gel properties of potato starch

The gelationizaition and gel properties of the potato starch were measured with Rapid Viscosity Analyser under different concentration,pH,and with addition of sucrose,citric acid,carrageenin,alum and salt.The results showed that the thermostability and gel properties declined and retrogradation increased with the concentration of potato starch increasing.The thermostability,gel properties and retrogradation of potato starch decreased at pH 7.The thermostability,gel properties and retrogradation of potato starch increased with addition of sugar,carrageenin,alum,salt and sodium benzoate.The thermostability and gel properties of potato starch increase,while retrogradation decreased with addition of citric acid.