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. 2021 May 17;10(5):1104. doi: 10.3390/foods10051104

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© 2021 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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Relationship between the physicochemical properties of potato starch and its degree of gelatinization (A: T₀ from DSC; B: temperature at the peak tanδ from temperature sweep; C: WBC at 20 °C; D: ratios of absorbance 1047/1022 cm⁻¹ from FTIR; E: ratios of absorbance 1022/995 cm⁻¹ from FTIR; F: peak G′ from temperature sweep; G: K value from steady shear test; H: K′ value from frequency sweep; I: K″ value from frequency sweep).