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

    Research output: Contribution to journalArticlepeer-review

    143 Citations (Scopus)

    Abstract

    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
    Volume40
    Issue number9
    DOIs
    Publication statusPublished - 2007 Nov

    Keywords

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

    ASJC Scopus subject areas

    • Food Science

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