Potato starch is made of potatoes, including potato skin, which is boiled, dried and finely ground. It can be used as a thickener. Potato flour is also known as potato starch. Don't confuse the two. Although it is used for thickening not as thick as Taibai powder, it can keep water in some baked foods. Potato flour is heavier than talcum powder; potato flour has the taste of potato, but talcum powder has no obvious tasteFeature
Large particle size
The particle size of potato starch of different varieties is also different. Generally, the particle size of potato starch is 35-105 μ M. The ellipse is generally the potato starch with large particle size, and the circle is the potato starch with small particle size. Given certain nutritional conditions and environmental factors, potato starch grain size will have a series of changes, resulting in larger grain size than oat starch, purple potato starch and wheat starch.
Sticky
The viscosity of potato starch depends on the degree of polymerization of amylose. Compared with potato starch, corn starch, oat starch and wheat starch, the results showed that the content of amylopectin in potato was over 79%, and the peak value of potato starch was 2988 Bu on average, which was higher than that of corn starch (589bu), oat starch (999bu) and wheat starch (298bu).
Low gelatinization temperature
The average gelatinization temperature of potato starch is 64 ℃, which is lower than that of corn starch (72 ℃), wheat starch (73 ℃), cassava starch (65 ℃) and sweet potato starch (80 ℃). Although the potato starch granules are large, the molecular structure of potato starch has mutually exclusive phosphate group charge, and the internal structure is weak, so the expansion effect of potato starch is very good.
Strong water absorption
As we all know, starch has certain water absorption capacity, and its water absorption capacity changes with the change of temperature. The content of potato starch is very high. Under proper temperature and environmental conditions, potato starch can absorb 398-598 times more water than its own mass when it expands.
High paste transparency
Under certain conditions, the granular starch in potato paste will not be affected by expansion and gelatinization. The reason for the transparency of potato starch paste is that there are condensed phosphate groups and no fatty acids in its chemical molecular structure formula. As the most important element in potato starch, phosphorus exists in the form of covalent bond. Nearly 300 glucose groups in potato starch contain phosphate group. Most of the equilibrium ions on phosphate group are organic ions, such as manganese ion, calcium ion, iron ion, etc., which play an irreplaceable role in the gelation of potato starch. The phosphate group in potato starch shows negative charge in aqueous solution and does not combine with other substances with negative charge. It is also very important and irreplaceable in the whole tricky reaction step, which leads to potato starch can quickly combine with water in solution and achieve the effect of swelling. Therefore, the degree of adhesion between potato starch and water is increased and starch paste is produced.