Impact of freeze-thaw cycles on the physicochemical properties and structure-function relationship of potato starch with varying granule sizes in frozen dough

• Published in: International journal of biological macromolecules Vol. 279; no. Pt 3; p. 134864
• Main Authors: Zhou, Tongtong, Zhang, Yucong, Wang, Yihui, Liu, Qing, Yang, Yueyue, Qiu, Chao, Jiao, Aiquan, Jin, Zhengyu
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier B.V 01.11.2024
• Subjects: amylose; crystal structure; freeze-thaw cycles; Freeze-thaw treatment; frozen dough; hardness; Model dough; particle size; Potato starch; potatoes; Starch fractionation; structure-activity relationships; viscosity; X-ray photoelectron spectroscopy; Model dough; Starch fractionation; Freeze-thaw treatment; Potato starch
• ISSN: 0141-8130; 1879-0003; 1879-0003
• DOI: 10.1016/j.ijbiomac.2024.134864

Starch, as a critical component of dough, significantly influences quality preservation during the freezing process. In particular, the fine structure of potato (B-type) starch in frozen processing is a subject of considerable interest. This study aims to investigate the intrinsic differences of B-type starch and the impact of freeze-thaw (F/T) treatment on its molecular structure and physicochemical properties. Chain length distribution and X-ray photoelectron spectroscopy were utilized to examine the structural characteristics of natural potato starch with different granule sizes. Furthermore, the fine structure, thermal properties, and rheological properties of the isolated starches after F/T treatment were analyzed. The results indicate that potato starch with smaller particle sizes exhibits higher surface CC and PO content along with a higher proportion of very short chains (DP < 6, 8.17 %) and long B chains (DP > 25, 20.68 %). The study found that after F/T treatment, the surface of small-sized starch granules was initially damaged, exhibiting threads on the surface centered on the umbilical point. Following F/T treatment, both the crystallinity (very large (VL): 24.52–18.36 %; small (S): 17.03–16.69 %) and short-range order (VL: 2.97–2.61; S: 2.71–2.35) of starch particle size decreased. Both the amylose content (20.88–14.57 %) and ΔH (10.15–8.62 J/g) of isolated starch after freeze-thaw-treated dough exhibited a decrease to varying degrees. With the exception of the fifth cycle, small-size starch particles exhibited relatively higher G' and G" values and showed significant changes as a result of F/T treatment, demonstrating high hardness and complex viscosity. Clarifying the physicochemical properties of potato starches with different granule sizes is expected to expand their applications in frozen dough. •Small-size potato starch has a high content of very short chains and long B chains.•Threads appear on the surface of small potato starch after freeze-thaw treatment.•Large-size potato starch was more freeze-thaw stability than small granules.•The properties of potato starch were close to those of its small-size granules.