Abstract:
Native starch has the characteristics of a high swelling effect and low gelatinization
temperature, which cannot meet the needs of some industries. As a physical
modification, annealing treatment is mild and non-polluting. In order to study the effect
of annealing treatment on starch from different plant sources, small-granular starch
quinoa, amaranth and taro starch, large-granular starch potato and maize starch were
selected according to the size of starch granules for annealing treatment under the
same conditions. The granule morphology, swelling, gelatinization, pasting, gelling
and rheological properties of starch before and after treatment were carried out. The
results show that the effect of annealing on starch depends on the physicochemical
properties of starch.
