The raw material source type influence on the physical-chemical and rheological properties of swelling starch

A comparative physicochemical and rheological properties assessment of the initial starches and their modifications is carried out. Samples of swellable starches without pretreatment and swellable starches pretreated with cross-linking agents (sodium trimethaphosphate and adipic acid), as well as swellable carboxymethyl starch, were obtained and analyzed. It was revealed that potato amylopectin starch, 1023 mPa•s, and modifications obtained on a roller dryer have the highest viscosity of a 2 % paste. The paste viscosity of the original cooled to 30 °C amylopectin starches is reduced to 600 Br. units in potato amylopectin starch and up to 340 Br. units in corn amylopectin starch, while the viscosities of the paste of conventional starches are increased to 950 units upon cooling to 30 °C of potato starch and 880 Br. units in corn starch. Modifications obtained from the original starches on a roller dryer also differ in terms of the viscosity of their pastes. 3% paste of potato amylopectin swelling starch - 1117 mPa•s, and CMS of swelling potato amylopectin - 768 mPa•s. The dynamic viscosity of swelling corn amylopectin starch is 64,8 mPa•s, and CMS modification is 174 mPa•s. Treatment of a suspension of starches with cross-linking reagents with sodium trimethephosphate and adipic acid before being fed to a roller dryer led to a decrease in the viscosity of their pastes. A sample of swellable potato amylopectin starch with 2 % TMP and 1 % adipic acid has the lowest dynamic viscosity of 22 mPa•s; crosslinked swellable amylopectin potato starch with 0,75% TMP has a viscosity of 200 mPa•s. Studies have shown good potential for the use of potato amylopectin starch and its modifications for stabilization, thickening and binding of various structures in food and technical industries.