Morphology, pasting, and structural characteristics of potato starch/xanthan gum blend by critical melting and freeze-thawing treatment

Chen Zhang, Ke Xing Wan, Seung Taik Lim, Chang Quan Zhang, Shi Yi Wang, Qiao Quan Liu, Jian Ya Qian

Research output: Contribution to journalArticlepeer-review

9 Citations (Scopus)


An aqueous suspension of native potato starch (PS)/xanthan gum (XG) mixture was subjected to physical treatments, including critical melting (mild heating, MH; partial gelatinization, PG) and freeze-thawing (FT) treatments. The Physical treatments significantly changed the morphology, pasting, and structural characteristics of potato starch compared with the simple aqueous blending of PS and XG. Microscopy revealed that the starch granules partially melted and some of the melted granules aggregated into a cluster after critical melting and FT treatment. The overall intensity of X-ray diffraction peaks and relative crystallinity also decreased obviously after treatment, indicating partial disruption of the starch inner structure. Both XG addition and physical treatment decreased the solubility index, swelling power, and water holding capacity of starch after physical treatments. Moreover, the final viscosity (from 2988 to about 5000 mPa s) and shear stability (from 3542 to about 200 mPa s) of starch paste were substantially increased by the physical treatments. The critical melting caused the leaching of soluble starch, which induced the formation of starch/XG aggregate matrix attached to the surface of starch granules during FT treatment, contributing to the starch property modification. While the formation of these matrices might also be the reason for the increased thickness of the starch semi-crystalline lamellar structure.

Original languageEnglish
Article number107035
JournalFood Hydrocolloids
Publication statusPublished - 2021 Dec

Bibliographical note

Funding Information:
This study was supported by the Natural Science Foundation of Jiangsu Province (No. BK20200926 ), China Postdoctoral Science Foundation (No. 2020M671627 ), Jiangsu Province Postdoctoral Science Foundation (No. 2020Z326 ), “Shuangchuang” Doctor Talent Support Program of Jiangsu Province, and “Lvyangjinfeng” Talent Support Program.

Publisher Copyright:
© 2021


  • Critical melting
  • Freeze-thaw
  • Morphological
  • Pasting
  • Starch/xanthan gum blend
  • Structure

ASJC Scopus subject areas

  • Food Science
  • Chemistry(all)
  • Chemical Engineering(all)


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