Direct evidence for the non-additive gelatinization in binary starch blends: A case study on potato starch mixed with rice or maize starches KU Leuven
Potato starch (PS) was blended with maize (MS), waxy maize (WMS), rice (RS) or waxy rice (WRS) starch in different ratios. Gelatinization of the blends was studied at intermediate water content (1:1 starch dry matter:water). In the pure state, PS gelatinizes at slightly lower temperature than the other components. The pure systems as well as the blends display bimodal gelatinization with so-called G (low temperature) and M1 (high temperature) ...