Optimization of potato starch gel formulation as green alternative of animal-sourced gelatin

Abstract This study was aimed at optimization of potato starch gel preparation process by response surface methodology and various process parameters were optimized for textural, gelation and sensory properties. 3D response surface and contour plots showed that independent variables, such as extraction time, extraction temperature and potato starch concentration significantly affected (p < 0.05) texture of potato starch gel. It was observed from RSM analysis that target responses regarding texture characteristics (hardness 1, hardness 2, springiness and chewiness) were significantly reliant on potato starch conc. followed by extraction time and temperature. To was found in range from 102.98 to 109.87 °C whereas, the mean To was maintained at 107.20 °C. It was evident from data of experimental runs that To showed relatively consistent tendency in majority of samples while, experimental runs no. 4 and 5 exhibited a maxima and minima of 109.87 °C and 102.98 °C, respectively. It was evident from To value that starch granules were subjected to degree of disintegration in its internal granules structure, and this disintegration led to polysaccharides release in surrounding medium.

摘要 本研究旨在通过响应面法（Response Surface Methodology）优化马铃薯淀粉凝胶的制备工艺，并针对质地、凝胶特性及感官品质对多项工艺参数进行优化。三维响应面及等高线图结果显示，提取时间、提取温度与马铃薯淀粉浓度等自变量对马铃薯淀粉凝胶的质地具有显著影响（p < 0.05）。通过响应面法分析可知，针对质地特性（硬度1、硬度2、弹性及咀嚼性）的目标响应值显著依赖于马铃薯淀粉浓度，其次为提取时间与提取温度。其取值范围为102.98~109.87 ℃，平均值为107.20 ℃。从试验批次的数据可知，多数样品的To值变化趋势相对平稳，而第4批次与第5批次的To值分别达到最大值109.87 ℃与最小值102.98 ℃。从To值可看出，淀粉颗粒内部结构发生了一定程度的解体，该解体过程使得多糖释放至周围介质中。