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Properties of Some Starch Blends
Author(s) -
Obanni Mohamed,
Bemiller James N.
Publication year - 1997
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem.1997.74.4.431
Subject(s) - differential scanning calorimetry , chemistry , amylose , waxy corn , starch , retrogradation (starch) , corn starch , food science , maize starch , wheat starch , potato starch , thermodynamics , physics
Normal corn, high‐amylose corn, waxy corn (waxy maize), wheat, rice, potato, cassava (tapioca), and a modified waxy corn starch were blended in various combinations and ratios. Pasting behavior, paste and thermal properties, and retrogradation tendency were determined. Differential scanning calorimetry (DSC) traces of the mixtures did not resemble those of either of the two components, nor did any DSC trace have two peaks suggestive of a mixture of two distinct starches. Amylograph data suggested that some mixtures behaved like a chemically modified starch. Observations from light microscopy suggested that intermolecular, molecular‐supermolecular, and intersupermolecular interactions may be responsible for this behavior.