Pasting properties of potato starch and waxy maize starch mixtures

Eun Young Park, Hyun N. Kim, Jong Y. Kim, Seung Taik Lim

Research output: Contribution to journalArticle

31 Citations (Scopus)

Abstract

The pasting viscosity, morphological properties, and swelling properties of potato starch and waxy maize starch mixtures at different ratios were investigated. Pasting analysis of the starch mixtures (7% solids in water, w/w) using a Rapid Visco Analyser showed linear changes in peak viscosity and pasting temperature according to the mixing ratios of both starches, but not in breakdown and setback. The pasting profile revealed that the starches rendered mutual effects during pasting, more significantly when the amounts of potato and waxy maize starches were similar. The volume fraction of swollen granules and the presence of amylose appeared to be important parameters in the mutual effects of both starched during pasting. Under a light microscope, the swelling of potato starch granules was delayed by the presence of waxy maize starch. Overall results indicate that new pasting properties can be generated by mixing starches of different botanical sources.

Original languageEnglish
Pages (from-to)352-357
Number of pages6
JournalStarch/Staerke
Volume61
Issue number6
DOIs
Publication statusPublished - 2009 Jun 1

Fingerprint

waxy corn
potato starch
pasting properties
Solanum tuberosum
corn starch
Starch
Zea mays
starch
viscosity
Viscosity
Swelling
light microscopes
starch granules
amylose
Amylose
granules
potatoes
Volume fraction
Microscopes
Light

Keywords

  • Potato starch
  • RVA
  • Starch mixtures
  • Waxy maize starch

ASJC Scopus subject areas

  • Food Science
  • Organic Chemistry

Cite this

Pasting properties of potato starch and waxy maize starch mixtures. / Park, Eun Young; Kim, Hyun N.; Kim, Jong Y.; Lim, Seung Taik.

In: Starch/Staerke, Vol. 61, No. 6, 01.06.2009, p. 352-357.

Research output: Contribution to journalArticle

Park, Eun Young ; Kim, Hyun N. ; Kim, Jong Y. ; Lim, Seung Taik. / Pasting properties of potato starch and waxy maize starch mixtures. In: Starch/Staerke. 2009 ; Vol. 61, No. 6. pp. 352-357.
@article{30254bc9ff0841fe9fcdad43c63763ea,
title = "Pasting properties of potato starch and waxy maize starch mixtures",
abstract = "The pasting viscosity, morphological properties, and swelling properties of potato starch and waxy maize starch mixtures at different ratios were investigated. Pasting analysis of the starch mixtures (7{\%} solids in water, w/w) using a Rapid Visco Analyser showed linear changes in peak viscosity and pasting temperature according to the mixing ratios of both starches, but not in breakdown and setback. The pasting profile revealed that the starches rendered mutual effects during pasting, more significantly when the amounts of potato and waxy maize starches were similar. The volume fraction of swollen granules and the presence of amylose appeared to be important parameters in the mutual effects of both starched during pasting. Under a light microscope, the swelling of potato starch granules was delayed by the presence of waxy maize starch. Overall results indicate that new pasting properties can be generated by mixing starches of different botanical sources.",
keywords = "Potato starch, RVA, Starch mixtures, Waxy maize starch",
author = "Park, {Eun Young} and Kim, {Hyun N.} and Kim, {Jong Y.} and Lim, {Seung Taik}",
year = "2009",
month = "6",
day = "1",
doi = "10.1002/star.200800029",
language = "English",
volume = "61",
pages = "352--357",
journal = "Starch/Staerke",
issn = "0038-9056",
publisher = "Wiley-VCH Verlag",
number = "6",

}

TY - JOUR

T1 - Pasting properties of potato starch and waxy maize starch mixtures

AU - Park, Eun Young

AU - Kim, Hyun N.

AU - Kim, Jong Y.

AU - Lim, Seung Taik

PY - 2009/6/1

Y1 - 2009/6/1

N2 - The pasting viscosity, morphological properties, and swelling properties of potato starch and waxy maize starch mixtures at different ratios were investigated. Pasting analysis of the starch mixtures (7% solids in water, w/w) using a Rapid Visco Analyser showed linear changes in peak viscosity and pasting temperature according to the mixing ratios of both starches, but not in breakdown and setback. The pasting profile revealed that the starches rendered mutual effects during pasting, more significantly when the amounts of potato and waxy maize starches were similar. The volume fraction of swollen granules and the presence of amylose appeared to be important parameters in the mutual effects of both starched during pasting. Under a light microscope, the swelling of potato starch granules was delayed by the presence of waxy maize starch. Overall results indicate that new pasting properties can be generated by mixing starches of different botanical sources.

AB - The pasting viscosity, morphological properties, and swelling properties of potato starch and waxy maize starch mixtures at different ratios were investigated. Pasting analysis of the starch mixtures (7% solids in water, w/w) using a Rapid Visco Analyser showed linear changes in peak viscosity and pasting temperature according to the mixing ratios of both starches, but not in breakdown and setback. The pasting profile revealed that the starches rendered mutual effects during pasting, more significantly when the amounts of potato and waxy maize starches were similar. The volume fraction of swollen granules and the presence of amylose appeared to be important parameters in the mutual effects of both starched during pasting. Under a light microscope, the swelling of potato starch granules was delayed by the presence of waxy maize starch. Overall results indicate that new pasting properties can be generated by mixing starches of different botanical sources.

KW - Potato starch

KW - RVA

KW - Starch mixtures

KW - Waxy maize starch

UR - http://www.scopus.com/inward/record.url?scp=67749098048&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=67749098048&partnerID=8YFLogxK

U2 - 10.1002/star.200800029

DO - 10.1002/star.200800029

M3 - Article

AN - SCOPUS:67749098048

VL - 61

SP - 352

EP - 357

JO - Starch/Staerke

JF - Starch/Staerke

SN - 0038-9056

IS - 6

ER -