Effect of granular characteristics on pasting properties of starch blends

• Published in: Carbohydrate polymers 2013-11, Vol.98 (2), p.1553-1560
• Main Authors: Lin, Jheng-Hua, Kao, Wen-Tsu, Tsai, You-Che, Chang, Yung-Ho
• Format: Article
• Language: English
• Subjects: Amylose - chemistry; Applied sciences; Biological and medical sciences; Cytoplasmic Granules - chemistry; Cytoplasmic Granules - ultrastructure; Exact sciences and technology; Food industries; Food Technology; Fundamental and applied biological sciences. Psychology; glutinous rice; Manihot - chemistry; Microscopy; mixing; Morphology; Natural polymers; Oryza - chemistry; Pasting properties; Physicochemistry of polymers; Potato starch; potatoes; Solanum tuberosum - chemistry; starch; Starch - chemistry; Starch - isolation & purification; Starch and polysaccharides; Starch and starchy product industries; Starch blends; tapioca; Water - chemistry; Waxes - chemistry; waxy corn; Waxy starch; Zea mays - chemistry
• ISSN: 0144-8617; 1879-1344
• DOI: 10.1016/j.carbpol.2013.07.039

•Morphology and pasting of waxy starches blended with non-waxy starches were studied.•Changes in pasting profiles of blends varied with starch source and mixing ratio.•Existence of granule/ghosts implies presence of water competition in starch blends.•Water competition was more obvious in blends composed of potato and waxy starches. Pasting and morphology properties of starch blends composed of waxy (waxy rice and waxy corn) and non-waxy (normal corn, tapioca and potato) starches at various ratios were investigated for elucidating effect of granular characteristics on pasting of blends. Pasting profiles of blends were between those of the component starches alone, while the changes varied with starch source. Results reveal obvious water competition during pasting for blends composed of waxy starch and highly swelling non-waxy (tapioca or potato) starch. On the contrary, starch blends composed of waxy starch and non-waxy (normal corn) starch with restricted swelling showed less water competition during pasting, and the pasting attributes could be estimated from those of the component starches following the mixing ratio. Results indicate that the pasting properties of starch blends composed of waxy and non-waxy starches depend on not only the mixing ratio, but also the granular characteristics of component starch.