The characteristics of cold-water-soluble potato starch (CWSS) produced using alcoholic–alkaline treatment were determined using scanning electron microscopy, rapid visco analysis (RVA), X-ray diffraction, differential scanning calorimetry, storage modulus (G′), loss modulus (G″), and gel images. Scanning electron microscopy revealed a damaged crystalline structure when CWSS was suspended in ethanol. The RVA analysis of native starch showed a peak value of viscosity at high temperatures, whereas the viscosity of CWSS did not show such a peak. The DSC diagram of native starch showed a gelatinization peak temperature; however, no such peak was observed for CWSS. Cold-water solubility tremendously increased in CWSS owing to the loss of crystallinity. The values of G′ and G″ in CWSS decreased with increasing temperature; the opposite was observed for normal potato starch. These results indicate that alcoholic–alkaline treatment affects the starch structure and produces totally different physicochemical properties from native starch; this makes CWSS feasible for use in a variety of food materials.
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