The properties of potato flour will be different due to different processing parameters, which will affect their processing adaptability. In this paper, different potato flour were investigated to determine viscoelastic properties and structural transformation using thermodynamics, rheological and spectrum methods. Potato flour was prepared by drying at different temperature after soaking in citric acid, microwave and steamed respectively. The treated samples were dried by hot air and then compared with the freeze-dried potato flour. Four kinds of potato flour showed different properties after shearing at high temperature. Differential scanning calorimetry (DSC) results revealed that potato flour with low gelatinization had lower enthalpy and faster melting process than freeze-dried potato powder. RVA and texture results showed that potato flour with low gelatinization had the best retrogradation property and the stable gel. X-ray diffraction (XRD) patterns revealed that the crystalline properties of different potato flour after shearing at high temperature were the same. In addition, low gelatinization potato flour presented a crystalline structure or strong internal order. Fourier-transform infrared spectroscopy (FTIR) spectra showed that high temperature and shearing mainly caused δ-deformation of O–H in intact potato granules. Freeze drying and hot air drying at low temperature made potato flour had better gel stability than microwave and steamed treatment. Hot air drying at low temperature made potato flour had good retrogradation after hot shearing, which was more conducive to the formation of hot-processed products.

中文翻译：

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温度和剪切对不同马铃薯粉结构、热和糊化特性的影响

由于加工参数不同，马铃薯粉的性质会有所不同，影响其加工适应性。在本文中，使用热力学、流变学和光谱方法研究了不同的马铃薯粉，以确定粘弹性和结构转变。马铃薯粉分别用柠檬酸浸泡、微波和蒸煮后在不同温度下干燥制成。处理后的样品通过热空气干燥，然后与冷冻干燥的马铃薯粉进行比较。四种马铃薯粉在高温剪切后表现出不同的性质。差示扫描量热法（DSC）结果表明，低糊化马铃薯粉比冻干马铃薯粉具有更低的焓和更快的熔化过程。RVA和质构结果表明，低糊化马铃薯粉具有最好的回生性和稳定的凝胶。X射线衍射（XRD）图谱显示，不同马铃薯粉在高温剪切后的结晶性质相同。此外，低糊化马铃薯粉呈现出结晶结构或强烈的内部秩序。傅里叶变换红外光谱 (FTIR) 光谱表明，高温和剪切主要导致完整马铃薯颗粒中 O-H 的 δ-变形。冷冻干燥和低温热风干燥使马铃薯粉具有比微波和蒸煮处理更好的凝胶稳定性。低温热风干燥使马铃薯粉热剪后回生性好，更有利于热加工产品的形成。