Physicochemical and structural properties of debranched waxy rice, waxy corn and waxy potato starches

• Published in: Food hydrocolloids 2015-03, Vol.45, p.218-226
• Main Authors: Klaochanpong, Nuengmaysa, Puttanlek, Chureerat, Rungsardthong, Vilai, Puncha-arnon, Santhanee, Uttapap, Dudsadee
• Format: Article
• Language: English
• Subjects: Chains; Complexing ability; Corn; Debranched waxy starch; Fatty acids; Gels; Iodine; Molecular structure; Rice; Solubility; Starches; Viscosity
• ISSN: 0268-005X; 1873-7137
• DOI: 10.1016/j.foodhyd.2014.11.010

Starch gels of waxy rice (WR), waxy corn (WC) and waxy potato (WP) were hydrolyzed with pullulanase, and the products obtained were analyzed for unit chain length distribution and certain physicochemical properties. Average chain lengths of debranched WR, WC and WP starches were 18.2, 19.2 and 25.6, respectively. The debranched starches had a greater ability to form complexes with iodine and possessed higher solubility but lower viscosity compared with their corresponding dispersed native starches. Their complexing abilities with fatty acids (palmitic and butyric acids) were found to be dependent on the unit chain length. Among the three debranched starches, debranched waxy potato starch exhibited the greatest ability to form complexes with iodine and fatty acids, while debranched waxy rice starch had the highest solubility and lowest viscosity. The debranched starches formed stable gels at high concentrations (10–20%) and formed precipitates at concentrations up to 5%. [Display omitted] •Debranched starches (DBSs) were prepared from three waxy starches.•DBSs had greater ability to form complexes with iodine than native starch.•Complexing abilities with fatty acids were dependent on the chain length.•DBSs had much higher solubility but lower viscosity than native starch.•A stable gel can be formed from DBS chains at high concentration.