Pasting Properties of Potato Starch and Waxy Maize Starch Mixtures

Abstract

The pasting viscosity, morphological properties, and swelling properties of potato starch and waxy maize starch mixtures at different ratios were investigated. Pasting analysis of the starch mixtures (7% solids in water, w/w) using a Rapid Visco Analyser showed linear changes in peak viscosity and pasting temperature according to the mixing ratios of both starches, but not in breakdown and setback. The pasting profile revealed that the starches rendered mutual effects during pasting, more significantly when the amounts of potato and waxy maize starches were similar. The volume fraction of swollen granules and the presence of amylose appeared to be important parameters in the mutual effects of both starched during pasting. Under a light microscope, the swelling of potato starch granules was delayed by the presence of waxy maize starch. Overall results indicate that new pasting properties can be generated by mixing starches of different botanical sources.

Thermal and Rheological Properties of Mung Bean Starch Blends with Potato, Sweet Potato, Rice, and Sorghum Starches

“…Swelling power was positively correlated with PV (Crosbie 1991). This swelling inhibition behavior could also contribute to lower BD in the blends as granule rigidity was better maintained, which led to nonadditive effects on HPV (Park et al 2009;Waterschoot et al 2015). Besides, their differences in gelatinization properties (Table 2) may also play an important role here.…”

“…CPV of these two types of mixtures exhibited nonadditive behaviors (all nonlinear R 2 > 0.9), indicating that interactions existed among various components. The nonadditive behavior in CPVof starch blends was reported in most studies and could be explained by the increased interactions between leached molecules and/or swollen starch granules (Waterschoot et al 2015) or decreased leaching of one starch component leading to reduced retrogradation (Park et al 2009;Puncha-arnon et al 2008). Puncha-arnon et al (2008) reported that pieces of canna starch granules were covered by swollen rice starch granules.…”

Impact of swelling power and granule size on pasting of blends of potato, waxy rice and maize starches

“…Pasting of blends of starches that significantly differ in SP is not fully understood. A lower than expected peak viscosity has been observed for blends of waxy maize starch and PS (Park, Kim, Kim, & Lim, 2009), regular and high amylose maize starches (Juhasz & Salgo, 2008), different regular rice starches (Hagenimana & Ding, 2005), PS and maize starch (MS) (Obanni & BeMiller, 1997), PS and wheat starch (Obanni & BeMiller, 1997), PS and rice starch (Sandhu, Kaur, & Mukesh, 2010), PS and amaranth starch (Gunaratne & Corke, 2007), cassava and lima bean starches (Novelo-Cen & Betancur-Ancona, 2005), (PS) and waxy rice starch (WRS) or waxy maize starch (Lin, Kao, Tsai, & Chang, 2013). Several of these blends contain PS which has a high SP.…”

“…A higher than expected end viscosity has been observed for blends of waxy maize and high amylose maize starches (Juhasz & Salgo, 2008), PS and heatmoisture treated amaranth starch (Gunaratne & Corke, 2007), PS and waxy maize starch (Park et al, 2009), PS and MS (Zhang et al, 2011), canna and mung bean starches (Puncha-arnon et al, 2008), PS and canna starch (Puncha-arnon et al, 2008), regular rice starch and WRS (Hagenimana & Ding, 2005) and wheat and sweet potato starches (Zhu & Corke, 2011).…”

“…Microscopy studies have suggested that swelling of the starch with the largest granules is reduced in the presence of a starch with smaller granules (Karam, Ferrero, Martino, Zaritzky, & Grossmann, 2006;Lin et al, 2013;Park et al, 2009;Punchaarnon et al, 2008). However, it is still not clear which factors lead to this reduction.…”