Gelatinization, pasting, and gelling properties of sweetpotato and wheat starch blends

Fan Zhu, Harold Corke*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

28 Scopus citations

Abstract

Sweetpotato starch is high yielding but has very limited uses. It is possible to expand its application by blending it with other starches to obtain novel properties. In this study, functional properties of the blends of native sweetpotato starch with native, acid-thinned, and hydroxypropylated wheat starch were studied at different ratios (75:25, 50:50, 25:75). The swelling factor, extent of amylose leaching, pasting, and gel textural properties of the blends were nonadditive of their individual components, and could be mathematically modeled by quadratic equations in relation to the ratios. Two peaks during pasting were observed for some starch mixtures studied by Rapid ViscoAnalyser (RVA). The gelatinization and retrogradation enthalpies (δH) of the blends were additive of their individual components and could be modeled by linear equations. All starch mixtures exhibited two peaks during differential scanning calorimetry (DSC) scan for gelatinization, but a single peak for retrograded starches. This study may provide basis for formulation of mixtures using starch from diverse sources to develop more natural starch systems with a range of physicochemical properties.

Original languageEnglish
Pages (from-to)302-309
Number of pages8
JournalCereal Chemistry
Volume88
Issue number3
DOIs
StatePublished - May 2011
Externally publishedYes

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