Abstract

Sweet potato starch gel was prepared with thermal induction and the gel formation conditions were obtained by investigating the effects of starch concentration, pH value, heating temperature and time on gel hardness and elasticity. Furthermore, the effects of metal ions, such as $K^+, Mg^{2+}, Ca^{2+}$ and $Zn^{2+}$, on gel texture properties were explored. The result revealed that the formation conditions of sweet potato starch gel were listed as following: starch concentration of 8.0 g/100 mL, pH value of 8.0 and heating for 20 min at 90°. Low concentration of $K^+, Mg^{2+}$ and $Ca^{2+}$ could promote the gel formation. Within the concentration range of 0.15-0.45 mol/L, the gel hardness and elasticity would enhance with the increase of $Zn^{2+}$ concentration.

Keywords:

Gel hardness, gel elasticity, metal ion, sweet potato starch gel, texture property,

References