A comparison of native and acid thinned normal and waxy corn starches: Physicochemical, thermal, morphological and pasting properties

Kawaljit Singh Sandhu, Narpinder Singh, Seung Taik Lim

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The starches isolated from normal and waxy corn varieties were hydrolyzed with hydrochloric acid (0.14 mol equivalent/L) and evaluated for physicochemical and functional properties. Acid thinning decreased the amylose content and swelling power but increased the solubility. The light transmittance of acid thinned (AT) starch pastes was higher than those of their native starches after similar storage intervals. The scanning electron microscopic observation demonstrated that the acid thinning did not cause any disruption of the granular crystalline structure. Native normal corn starches showed lower onset temperature (To) and peak temperature (Tp) as compared to their counterpart AT starches, whereas the reverse was observed for waxy corn starch. Enthalpy of gelatinization (ΔHgel) was lower in AT normal and waxy starches as compared to their native starches. The percentage of retrogradation (%R) was significantly higher for native corn starches as compared to their AT starches. A significant reduction in peak-(PV), trough-(TV), breakdown-(BV), final-(FV), and setback viscosity (SV) was observed by acid thinning, and the reduction was more pronounced in AT waxy starches. Among AT starches, AT waxy starch showed the lowest values of PV, TV, BV, FV and SV.

Original languageEnglish
Pages (from-to)1527-1536
Number of pages10
JournalLWT - Food Science and Technology
Issue number9
Publication statusPublished - 2007 Nov 1



  • Acid thinning
  • Corn starch
  • Pasting
  • Physicochemical
  • Thermal

ASJC Scopus subject areas

  • Food Science

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