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Glass transition temperature, rheological, and gelatinization properties of high amylose corn starch and waxy cassava starch blends
Author(s) -
Wang Han,
Zhu Qiaomei,
Wu Tao,
Zhang Min
Publication year - 2020
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.14682
Subject(s) - starch , retrogradation (starch) , amylose , rheology , food science , maize starch , glass transition , starch gelatinization , chemistry , waxy corn , modified starch , materials science , chemical engineering , polymer , composite material , organic chemistry , engineering
In the present study, the physicochemical properties of high amylose corn starch (HACS) with waxy cassava starch (WCS) blends were investigated at different ratios. Glass transition temperature, pasting properties, rheological properties, and textural properties of the starch blends were studied by various techniques. The interactions of the starch blends were studied by plotting and comparing the correlation between the proportions of starch and physicochemical properties. The obtained results indicated that the glass transition temperature, pasting properties, rheological properties showed non‐additive effects. In addition, the textural properties of starch blends were significantly improved, which was in a positive relationship with HACS contents. The mixture of HACS and WCS could lead to unexpected physicochemical properties of starch blends, which is beneficial for creating novel texture food products. Practical applications Blending of different starches is a clean‐label alternative to modify the properties starches, and the interaction between different starches could lead to unexpected physicochemical properties of starch blends. High amylose corn starch is an important resistant starch with lots of beneficial health effects such as lowering blood lipid levels, increasing laxation, and preventing gall stone formation. Waxy cassava starch is less susceptible to retrogradation and has greater cold‐storage stability. The blending of high amylose corn starch and waxy cassava starch has great potential for developing starch‐based products with particular functionalities.