Abstract
A dual modification of waxy maize starch was applied by sodium dodecyl sulfate (SDS) and multiple freezing/thawing (1, 5 and 10 cycles) treatments for porous starch preparation. The combined treatment made the edges and corners of starch granules disappeared while large holes were observed on the starch surface. It was accompanied with a significant increase in swelling power and solubility, which resulted in lower gelatinization temperatures and enthalpy. X-ray diffraction analysis showed that the relative crystallinity was decreased from 49.62% to 45.23% after 10 freezing/thawing (F/T) cycles, which was further lowered down to 40.79% as the combined treatment applied. The peak, breakdown and setback viscosities were increased by 335, 230 and 84.4 cp, respectively. These results suggested that removal of starch granule-surface protein by SDS provided the frozen starch granules with open structure, resulting in high water absorption and more ice pressure. These changes effectively produced homogeneous porosity than the isolated treatments, exhibiting a potential application of waxy maize starch.
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