Film Formation Properties of Potato Starch Hydrolysates

Abstract

Native and freeze-dried potato starch granules were partially hydrolysed to produce maltodextrins with dextrose equivalents (DE) 10, 15 and 20. Freeze-drying greatly improved the enzyme accessibility of the native granules. Film formation properties of the hydrolysates were examined. Films were prepared by water casting. Especially the maltodextrins, which were produced from the native starch, were very sticky materials and could not form any films. But after removing most of the soluble saccharides from the maltodextrins, good quality films were produced by dissolving the hydrolysate in water, casting on a Teflon mould and drying the solution.