Textural and rheological properties of potato starch as affected by amino acids

The objective of this study was to determine the effects of charge-carrying amino acids (Lys, Arg, Asp, and Glu) on the textural and rheological properties of potato starch. Results indicated that the hardness, springiness, and gel strength of potato starch gels decreased with acidic amino acids but increased with basic amino acids. Basic and acidic amino acids demonstrated opposite effects on the texture of starch gels. Both acidic and basic amino acids decreased the G and G values of potato starch in dynamic rheological measurements. The starch with acidic amino acids had greater decreases in G and G compared with the starch with basic ones. Potato starch with amino acids showed more shear-thinning behavior than starch alone by steady shear measurements. There is the potential to produce starch-based foods with the desired characteristics by adding appropriate amino acids.