FIELD: food industry.
SUBSTANCE: method for producing high-amylose potato starch involves preparing an aqueous suspension from native potato starch and ultrasonic treatment. In this case, a 4% aqueous suspension is prepared from starch at a temperature of 34-37°C. The resulting suspension is stirred for 3 minutes and treated with ultrasound at a frequency of 22 ± 1.65 kHz and a power of 409.5 W for 10 minutes at a temperature of 34–37°C. Then it is centrifuged at a speed of 6000 rpm for 10 minutes and dried at a temperature of 30-40°C up to humidity 17-20%.
EFFECT: expanding the scope of methods for producing high-amylose starch, which has an increased degree of resistance due to ultrasonic exposure, which can be used in food methods.
1 cl, 1 tbl, 2 ex
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