Freezing and regeneration characteristics of incompletely gelatinized potato starch gels

In this paper, the quick freezing characteristics of incomplete gelatinized potato starch gels with 8 % concen-tration and its regeneration characteristics were studied. The results showed that the glass transition temperatures of the gel was -4.87 degrees C. The content of free water (T24) in the gel decreased gradually during the quick-freezing process, but was still relatively high (80.18 %) when the central temper-ature reached -3 degrees C. The gel had not frozen on a large scale at central temperature -3 degrees C. The gel showed the highese gel strength (60.25 g) and the highest crystallinity (17.24 %) when aged at a low temperature (-3 degrees C) for 3 days and the gel strength increased with the decrease of storage temperature during aged at -3 degrees C to 3 degrees C. Scanning electron microscopy showed that the gel network was relatively intact when the gel stored at -3 degrees C for 1 day to 3 days. the and Therefore, desired that ordinary and and