Effect of pre‐swelling and freezing/thawing cycles on the structure of molecular, morphological, and functional properties of potato starch

Abstract

Abbreviations: ANOVA, analysis of variance; DRI, differential refractive index; FTC, multiple freezing-thawing cycle; M w , weight-average molar mass; PFTC, pre-swelling multiple freezing-thawing cycle; PS, potato starch; SEC-MALS-DRI, size exclusion chromatography-multi-angle laser light scattering-differential refractive index detection; TA, texture analyzer; T c , conclusion temperature; T o , onset temperature; T p , peak temperature; ΔH gel , swelling enthalpy; ΔT gel , the gelatinization range.