Physicochemical and Morphological Characterization of Potato Starch Modified by Bacterial Amylases for Food Industry Applications

Table 3

Functional properties of native and fermented modified potato starches.

Starch samples	WAC (g H2O/g starch)	WSI (g solids/100 g starch)	Gelatinization temperature (°C)	Dynamic viscosity (sec)
Native	1.37 ± 0.11	1.22 ± 0.030	69.0 ± 0.9	28.03 ± 1.21
AM-0.05	2.14 ± 0.12	6.97 ± 0.58	61.5 ± 1.2	4.58 ± 1.39
AM-0.1	2.27 ± 0.28	8.64 ± 0.24	57.9 ± 0.6	3.44 ± 1.38
AM-0.5	2.18 ± 0.22	5.30 ± 0.59	59.8 ± 1.0	3.96 ± 1.66
AM-1	2.05 ± 0.30	2.79 ± 0.64	54.7 ± 1.5	4.55 ± 1.82
Bl-0.05	2.08 ± 0.14	4.30 ± 0.51	55.1 ± 2.1	4.24 ± 1.53
Bl-0.1	2.15 ± 0.12	3.38 ± 0.25	56.7 ± 1.7	4.11 ± 0.98
Bl-0.5	1.97 ± 0.08	4.40 ± 0.65	57.6 ± 1.3	5.22 ± 2.02
Bl-1	1.68 ± 0.14	7.39 ± 0.29	61.0 ± 1.9	4.69 ± 1.09