The present study focused on the effect of microwave treatment (300 W for 1, 3 and 5 min) on the physicochemical, morphological, structural and rheological properties of potato starch. Significant effect (p < 0.05) of treatment time was observed on water activity and moisture content while non-significant effect occurred on color. Water absorption capacity increased from 0.82-1.16 g/g with treatment time while oil absorption capacity decreased from 0.63-0.53 g/g. Dynamic and loss moduli, pasting temperatures and final viscosities were positively correlated with treatment time. The peak and pasting viscosity incremented till 3 min treatment but decreased at 5 min. Onset temperature of gelatinization ranged from 53.8 to 57.4 °C with treatment time. SEM micrographs showed unaffected starch granules at 1 min of treatment while fissures and indentations developed at 3 and 5 min. The X-Ray diffraction patterns indicated the transformation of starch crystals from B crystallite to amorphic type.

中文翻译：

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微波处理（低功率和可变时间）对马铃薯淀粉的影响：微观结构，热功能，糊化和流变特性。

本研究集中于微波处理（300 W，1、3和5分钟）对马铃薯淀粉的理化，形态，结构和流变特性的影响。观察到处理时间对水分活度和水分含量有显着影响（p <0.05），而对颜色没有显着影响。随着处理时间的增加，吸水量从0.82-1.16 g / g增加，而吸油量从0.63-0.53 g / g减少。动态和损耗模量，糊化温度和最终粘度与处理时间正相关。峰值和糊化粘度增加直至处理3分钟，但在5分钟时降低。糊化的起始温度随处理时间在53.8至57.4°C之间。SEM显微照片显示在处理1分钟时未受影响的淀粉颗粒，而在3和5分钟时出现了裂纹和压痕。X射线衍射图表明淀粉晶体从B微晶转变为非晶形。