%0 Journal Article %A LI Xiaowan %A LI Jing %A LI Shanshan %A SHEN Guanghui %A LUO Qingying %A WU Hejun %A CHEN Anjun %A ZHANG Zhiqing %T Preparation and Properties of Potato Flour Modified by Ultrasonic and Propylene Oxide %D 2021 %R 10.11869/j.issn.100-8551.2021.03.0643 %J Journal of Nuclear Agricultural Sciences %P 643-650 %V 35 %N 3 %X In order to develop potato whole flour resources with high-quality, scanning electron microscope (SEM), differential scanning calorimetry (DSC), fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) were employed to investigate the differences in processing properties, thermodynamics and structural properties of potato flour modified by ultrasonic technology and propylene oxide. The results demonstrated that the solubility of potato flour modified by ultrasound (UF, 18.33%) and propylene oxide (HF, 17.33%) were significantly higher than that of untreated potato flour (PF). The drainage power of UF and HF (both 0.28%) were significantly lower than that of PF, while transparency increased to 76.90% and 90.14% for UF and HF, respectively. The iodine blue value of UF and HF (8.10 and 6.61) also decreased significantly compared to PF(P<0.05). Moreover, the diffraction peaks of UF, HF and PF were similar in shape, and the reactions mainly occurred in amorphous regions. SEM images revealed that UF and HF exhibited obvious bonding phenomenon with disappearance of debris and floccule. In a word, the crystallinity, solubility, freeze-thaw stability, transparency and thermal stability of the two kinds of modified potato flour were improved, while the iodine blue value reduced, thus improving the processing quality of potato flour. This study provides a theoretical basis for the development and utilization of potato flour. %U https://www.hnxb.org.cn/EN/10.11869/j.issn.100-8551.2021.03.0643