Thermal and pasting properties and digestibility of blends of potato and rice starches differing in amylose content

Mengting Ma, Yi Liu, Xiaojing Chen, Charles Brennan, Xianming Xu*, Zhongquan Sui, Harold Corke

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

6 Scopus citations

Abstract

In this study, waxy or normal potato starches (WPS or NPS) were blended with waxy, low-amylose or high-amylose rice starch (WRS, LARS or HARS) in different ratios (100:0, 80:20, 60:40, 40:60, 20:80 and 0:100). Pasting profiles of blends were additively between those of the component starches separately except for some mixtures of WRS and potato starches. Twin or even three gelatinization peaks were observed for potato-WRS or potato-HARS blend, while only one peak was observed in potato-LARS blend. Addition of WRS enhanced the nutritional profile of blends containing WPS by decreasing the rapidly digestible starch level. Microscopy revealed that addition of WRS was beneficial for the development of dense and compact structure of gels of blends compared with their counterparts, which may be because few amylose chains leached to inhibit the interaction between swollen potato and rice starch granules. Besides, peak, trough, breakdown and final viscosity as well as gelatinization enthalpy showed significantly negative correlations with amylose leaching. Non-additive behaviours were observed for properties, but more independent behaviour was observed between potato starch and LARS or HARS. Results suggested that properties of blends of potato and rice starches differing in amylose content varied through different extents of amylose leaching.

Original languageEnglish
Pages (from-to)321-332
Number of pages12
JournalInternational Journal of Biological Macromolecules
Volume165
DOIs
StatePublished - 15 Dec 2020

Keywords

  • Amylose leaching
  • Gelatinization
  • Nonadditive effect
  • Starch mixture
  • Waxy starch

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