Some functional and retrogradation properties of native and heat-moisture treated potato and wheat starches were examined in the presence of hydroxypropyl ß-cyclodextrin (HPß-CD). HPß-CD increased swelling factor, amylose leaching, and solubility of both native and heat-moisture treated wheat starches but it had less impact on corresponding potato starches. Gelatinization enthalpy of native wheat starch wasdecreased in the presence of HPß-CD but was increased in potato starch with increasing concentration. Reduction of amylose-lipid complex endotherm in both native and heat-moisture treated wheat starch was observed in the presence of HPb- CD. Heat-moisture treatment did not change the transition parameters of amylose-lipid complex showing its resistance to hydrothermal treatment. HPß-CD greatly decreased the pasting temperature of wheat starch. Cold paste viscosity of both native and heatmoisture treated wheat starch was increased by HPß-CD to a greater extent than corresponding potato starch. Amylopectin retrogradation of all the starches was unaffected in the presence of HPß-CD but heat-moisture treatment slightly decreased retrogradationof potato starch. These results suggest that HPß-CD can disrupt the amylose-lipid complex within the starch granule in both native and heat-moisture treated wheat starch but has no influence on amylopectin retrogradation. However, greatly increased wheat starch setback with HPß-CD indicates its greater effect on wheat starch amylose retrogradation.
- Amylose-lipid complex; Heat-moisture treatment; Hydroxypropyl ß-cyclodextrin