Functional properties of normal, waxy and sugary corn starches

Kawaljit Singh Sandhu, Narpinder Singh, Seung Taik Lim

Research output: Contribution to journalArticle

13 Citations (Scopus)

Abstract

Starches separated from different varieties of normal, waxy and sugary corn (Zea mays) were investigated for their physico-chemical, thermal, morphological, pasting and gel textural properties. Sugary corn starch (SCS) showed higher amylose content as compared to normal corn starch (NCS). Swelling power, solubility, water binding capacity (WBC) and transmittance followed the order: waxy>normal>sugary corn starch. Enthalpy of gelatinization (ΔHgel), enthalpy of retrogradation (ΔHret) and percentage of retrogradation (R) followed the order: waxy>normal>SCS. The transition temperatures (To, Tp, and Tc) for gelatinization and retrogradation for normal, waxy and SCS did not show significant variation. Normal and waxy corn starches (WCS) displayed smooth surface granules having spherical or angular shape whereas, SCS showed rough surface granules with irregular shape consisting of lobes. Peak-, trough- and breakdown viscosity were in the order: waxy>normal>SCS. Pasting temperature of waxy varieties was lower than the NCS. Hardness, gumminess, chewiness and adhesiveness of the starch gels were in the order: normal>sugary>WCS. Amylose content was negatively correlated to swelling power, solubility and WBC (r= -0.947, -0.776, -0.961, respectively, p<0.01) whereas, it was positively correlated to hardness and gumminess (r= 0.763, 0.690, respectively, p<0.01). Tp was negatively correlated to setback viscosity (r= -0.721, p<0.01); %R was positively correlated to peak- and breakdown viscosity (r= 0.808 and 0.847, respectively, p<0.01). Peak viscosity was positively correlated to trough-, breakdown- and final viscosity (r= 0.957, 0.889 and 0.857 respectively, p<0.01).

Original languageEnglish
Pages (from-to)565-571
Number of pages7
JournalJournal of Food Science and Technology
Volume44
Issue number6
Publication statusPublished - 2007 Nov 1

Fingerprint

corn starch
Starch
functional properties
Zea mays
viscosity
Viscosity
retrogradation
water binding capacity
waxy corn
pasting properties
enthalpy
gelatinization
Amylose
swelling (materials)
amylose
Hardness
hardness
solubility
granules
Solubility

Keywords

  • Amylose
  • Corn starch
  • Gel texture
  • Pasting
  • Physico-chemical properties
  • Thermal properties

ASJC Scopus subject areas

  • Food Science

Cite this

Functional properties of normal, waxy and sugary corn starches. / Sandhu, Kawaljit Singh; Singh, Narpinder; Lim, Seung Taik.

In: Journal of Food Science and Technology, Vol. 44, No. 6, 01.11.2007, p. 565-571.

Research output: Contribution to journalArticle

Sandhu, Kawaljit Singh ; Singh, Narpinder ; Lim, Seung Taik. / Functional properties of normal, waxy and sugary corn starches. In: Journal of Food Science and Technology. 2007 ; Vol. 44, No. 6. pp. 565-571.
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N2 - Starches separated from different varieties of normal, waxy and sugary corn (Zea mays) were investigated for their physico-chemical, thermal, morphological, pasting and gel textural properties. Sugary corn starch (SCS) showed higher amylose content as compared to normal corn starch (NCS). Swelling power, solubility, water binding capacity (WBC) and transmittance followed the order: waxy>normal>sugary corn starch. Enthalpy of gelatinization (ΔHgel), enthalpy of retrogradation (ΔHret) and percentage of retrogradation (R) followed the order: waxy>normal>SCS. The transition temperatures (To, Tp, and Tc) for gelatinization and retrogradation for normal, waxy and SCS did not show significant variation. Normal and waxy corn starches (WCS) displayed smooth surface granules having spherical or angular shape whereas, SCS showed rough surface granules with irregular shape consisting of lobes. Peak-, trough- and breakdown viscosity were in the order: waxy>normal>SCS. Pasting temperature of waxy varieties was lower than the NCS. Hardness, gumminess, chewiness and adhesiveness of the starch gels were in the order: normal>sugary>WCS. Amylose content was negatively correlated to swelling power, solubility and WBC (r= -0.947, -0.776, -0.961, respectively, p<0.01) whereas, it was positively correlated to hardness and gumminess (r= 0.763, 0.690, respectively, p<0.01). Tp was negatively correlated to setback viscosity (r= -0.721, p<0.01); %R was positively correlated to peak- and breakdown viscosity (r= 0.808 and 0.847, respectively, p<0.01). Peak viscosity was positively correlated to trough-, breakdown- and final viscosity (r= 0.957, 0.889 and 0.857 respectively, p<0.01).

AB - Starches separated from different varieties of normal, waxy and sugary corn (Zea mays) were investigated for their physico-chemical, thermal, morphological, pasting and gel textural properties. Sugary corn starch (SCS) showed higher amylose content as compared to normal corn starch (NCS). Swelling power, solubility, water binding capacity (WBC) and transmittance followed the order: waxy>normal>sugary corn starch. Enthalpy of gelatinization (ΔHgel), enthalpy of retrogradation (ΔHret) and percentage of retrogradation (R) followed the order: waxy>normal>SCS. The transition temperatures (To, Tp, and Tc) for gelatinization and retrogradation for normal, waxy and SCS did not show significant variation. Normal and waxy corn starches (WCS) displayed smooth surface granules having spherical or angular shape whereas, SCS showed rough surface granules with irregular shape consisting of lobes. Peak-, trough- and breakdown viscosity were in the order: waxy>normal>SCS. Pasting temperature of waxy varieties was lower than the NCS. Hardness, gumminess, chewiness and adhesiveness of the starch gels were in the order: normal>sugary>WCS. Amylose content was negatively correlated to swelling power, solubility and WBC (r= -0.947, -0.776, -0.961, respectively, p<0.01) whereas, it was positively correlated to hardness and gumminess (r= 0.763, 0.690, respectively, p<0.01). Tp was negatively correlated to setback viscosity (r= -0.721, p<0.01); %R was positively correlated to peak- and breakdown viscosity (r= 0.808 and 0.847, respectively, p<0.01). Peak viscosity was positively correlated to trough-, breakdown- and final viscosity (r= 0.957, 0.889 and 0.857 respectively, p<0.01).

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