Gelatinization and Gelling Properties of Blends of Wheat Starch and Potato Starch or Pea Starch
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Abstract:
The gelatinization, rheological and gel properties of the starch mixtures obtained through mixing wheat starch with potato starch or pea starch in different proportions were studied. The results show that the gelatinization characteristic parameters such as the peak viscosity of wheat starch (2 430.50 Pa•s) were lower than those of potato starch (9 001.02 Pa•s) and pea starch (2 644.50 Pa•s), whereas, the gelatinization temperature of wheat starch (90.70 ℃) was higher than those of potato starch (67.05 ℃) and pea starch (73.95 ℃). The gelatinization characteristic values of the two mixed starch systems varied between the values of the wheat starch and potato starch, and those of the wheat starch and pea starch. Parameters such as the texture of the gel and the state of water molecules exhibited similar characteristics. The moduli of wheat starch (G′, 4 770.85 Pa; G″, 453.80 Pa) were higher than those of potato starch (G′, 1 392.46 Pa; G″, 175.65 Pa) and pea starch (G′, 3 256.89 Pa; G″, 275.36 Pa). The storage modulus and loss modulus of the two mixed starch systems varied between the values of wheat starch- potato starch and wheat starch-pea starch. The enthalpy values of potato starch (7.84 J/g) and pea starch (8.18 J/g) were lower than that of wheat starch (13.06 J/g), with the enthalpy values of wheat starch-potato starch and wheat starch-pea starch being reduced. In summary, mixing wheat starch with potato starch or pea starch could change the properties of the mixed starch to different extents, which can provide a certain theoretical basis for the natural modification of starch.
