Abstract: The gelatinized potato starch (PS) is subjected to retrogradation upon cooling. The starch retrogradation defects the quality of starchy products and shortens their shelf lives. The aim of the present study was to evaluate the influence of ethanol extract of onion skins (EEOS) on the physico-chemical properties (light transparency, retrogradation degree, solubility, swelling power, gel strength) and retrogradation of PS. The results showed that the addition of EEOS in PS resulted in an increase in transparency, and when the addition was 2.5% it reached the highest transparency; The analysis of DSC indicated that solubility and swelling power of PS of all the tested starches increased as the EEOS level increased. The adding of EEOS to PS significantly lowered retrogradation degree of PS and EEOS 2.5% group had the lowest retrogradation degree; The adding of EEOS to PS significantly lowered gelatinization enthalpy, regeneration enthalpy and regeneration rate of PS. Compared with the control group, when the addition of EEOS was 2.5%, the gelatinization enthalpy, regeneration enthalpy and regeneration rate of PS decreased by 31.86%,50.19% and 26.91%, respectively. In addition, the addition of EEOS resulted in a decrease in the content of RDS and an increase in the content of SDS and RS in PS. It was shown that adding EEOS could significantly inhibit the retrogradation of potato starch,improve the processability and prolong the shelf life of starch products.
高增明,张福娟,姜辰昊,等. 洋葱皮乙醇提取物对马铃薯淀粉理化性质及回生性质的影响[J]. 食品与发酵工业, 2020, 46(19): 57-63.
GAO Zengming,ZHANG Fujuan,JIANG Chenhao,et al. Effect of ethanol extract of onion skins on the physico-chemical properties and retrogradation of potato starch[J]. Food and Fermentation Industries, 2020, 46(19): 57-63.
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2020, Vol. 46 
