Effect of chitosan and its derivatives on food processing properties of potato starch gel: Based on molecular interactions
Xinying Zhang, Xiaoyun Mao, Hui Han, Shuo Wang, Xiaoqing Lei, Yali Li, Yamei Ren
Abstract
Potato starch gel foods are appreciated for their distinctive taste; however, they face challenges such as high paste viscosity, susceptibility to aging, and poor cold-storage stability, limiting their industrial production. This study aimed to enhance potato starch characteristics by investigating the effects of alum, chitosan, carboxymethyl chitosan, and quaternized chitosan on its pasting, rheological, and textural properties. Results revealed that the addition of 1% chitosan, carboxymethyl chitosan, and quaternized chitosan significantly reduced the gelatinization viscosity of potato starch. Moreover, the addition of alum or chitosan provided better shear resistance and reduced shear-thinning behavior. The potato starch gel prepared with chitosan was harder than that prepared with alum. These findings highlight the influential roles of alum, chitosan, and their derivatives in potato starch and provide a theoretical foundation for their application in potato starch gel foods.