Revista de Bioprocessamento e Biotécnicas

Thermal, Pasting and Gel Textural Properties of Commercial Starches from Different Botanical Sources

Abstract

Shujing Li, Yingquan Zhang, Yimin Wei, Wei Zhang,Bo Zhang*

The applications of starch in food systems are primarily governed by its gelatinization, pasting, solubility, swelling and digestibility properties. To select the appropriate variety starch for end-use suitability, thermal, pasting and gel textural properties of nine starches were determined. Commercial grade wheat starch, corn starch, potato starch, sweet potato starch, cassava starch, mung bean starch, pea starch, amylose from potato, and amylopectin from waxy corn were used in the research aim to the industry end-use. Wheat starch showed the lowest transition temperatures (the onset temperature, T_o and the peak temperature, T_p). Sweet potato starch and cassava starch showed the highest transition temperatures and the lowest enthalpy changes. Mung bean starch showed the slowest transition speed. Tuber and root starches showed higher pasting temperatures, peak viscosity, final viscosity, breakdown viscosity, setback viscosity, and lower adhesiveness. Legume starches showed the highest hardness values. Person correlations and a principal component analysis showed that the transition temperatures were negatively correlated with enthalpy change (p<0.01). Peak viscosity, final viscosity, breakdown viscosity and setback viscosity were positively correlated with each other, but negatively correlated with adhesiveness. The hardness was positively correlated with springiness (r=0.830, p<0.01), and the cohesiveness was positively correlated with enthalpy change.