Abstract
Starch-water-ethanol mixtures were heated between 80 and 160 °C. The formation process of V-type granular starch (VGS) was investigated. DSC analysis showed that starch gelatinization was completely inhibited in 70 % ethanol. Microscopic analysis showed that starch remained granular morphology after modification, but when temperature exceeded 110 °C, Maltese cross and A-type crystalline structure disappeared, a V-type crystalline structure developed with increasing temperature, and short-range order of modified starch was reduced. It was indicated that VGS was formed at temperatures exceeding 110 °C in 70 % ethanol. When temperature was increased from 80 to 140 °C, starch cold-water viscosity increased from 17.00 cP to 1932.00 cP. Further temperature increase resulted in decreased cold-water viscosity because of starch degradation. It was found that cold-water viscosity was positively correlated with the crystallinity of V-type starch structure. Ethanol washing before drying made VGS dispersed better, and strengthened V-type crystalline structure, so that ethanol washed VGS had better paste properties.
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