Abstract:The effect of sodium alginate on the properties of corn starches with different amylose contents was studied by rapid viscosity analyzer, differential scanning calorimeter, dynamic rheometer and texture analyzer. The results showed that properties of high amylose corn starch, common corn starch and waxy corn starch were significantly influenced by sodium alginate and amylose content. With addition of sodium alginate, it was more difficult for corn starches to be pasted, meanwhile, onset temperature, peak temperature, endpoint temperature and enthalpy value were improved. Viscosity of corn starch pastes was increased, in terms of higher peak viscosity, final viscosity, apparent viscosity and loss modulus. Thermal stability and anti-retrogradation capacity of high amylose corn starch was enhanced with adding sodium alginate, while breakdown value and retrogradation rate of high amylose corn starch decreased. Gelling capacity of high amylose corn starch was reduced by adding sodium alginate, with higher tanδ and lower gel hardness.
