Comparative Studies on the Properties of Starches from Different Waxy / Glutinous Cereals
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Abstract:
In this study, starches were extracted from different raw materials (round waxy rice, blood waxy rice, waxy wheat, waxy corn, waxy proso millet, waxy sorghum and waxy coix seed) for comparative studies to provide a reference for their applications. The results showed that the light transmittance of waxy corn starch and waxy sorghum starch was the greatest (about 20%). Waxy coix seed starch and waxy wheat starch tended to aggregate and precipitate. At 50 ℃, the swelling power of round waxy rice starch, blood waxy rice starch and waxy corn starch was greater. The round waxy rice starch had the worst freeze-thaw stability, while the waxy wheat starch, waxy cornstarch, waxy proso millet starch and waxy sorghum starch had better freeze-thaw stability. The gelatinization temperature of the waxy proso millet starch was the highest (67.8 ℃), with the round waxy rice starch, blood waxy rice starch and waxy corn starch having the lowest (60 ℃). Among the 7 waxy grain starches, the peak viscosity, hold viscosity and final viscosity were the highest for the waxy wheat starch, waxy sorghum starch and waxy coix seed starch but the lowest for the waxy corn starch. Based on the value of setback viscosity / peak viscosity, the waxy corn starch was the least susceptible to aging, whilst the waxy coix seed starch was the most susceptible to aging. The anti-shear capacity of waxy sorghum starch, waxy wheat starch and waxy coix seed starch was relatively weak, and the starch of blood waxy rice and waxy corn starch exhibited shear-thickening behaviors.
