Physicochemical and rheological properties of oat, maize, arrowroot and potato starch blends

Abstract

The green and environmentally friendly properties of natural starch are important for consumers. The blend of different natural starches produces a certain degree of non-additive behaviors after mixing in different proportions, which provides a particular possibility to replace modified starch. To investigate the specific non-additive behavior of starch blends, oat, maize, arrowroot, and potato starches were selected for blending based on the starch source, crystalline starch type, and the type of internal chains in amylopectin starch. The simplex centroid designed different proportions of starch blends, each starch having a proportion in the mixture ranging from 0 to 100%. The apparent amylose content, swelling capacity; thermal, pasting, gel texture, and rheological properties of starch blends were measured. By comparing the data and the response plots of actual and theoretical values, the properties of starch blends were found to be additive or non-additive under different measurement conditions. The results show that the interaction of starch blends depends on the physicochemical properties of the individual starches as well as the proportions in the mixture.