Abstract
Mixed starches with an amylose content of 5, 10, 18, 20, 23, and 25% were prepared by blending starches isolated from waxy and non-waxy wheat at different ratios. The dynamic viscoelasticity of mixed 30% and 40% starch gels was measured using a rheometer with parallel plate geometry. The change in storage shear modulus (G') over time at 5 °C was measured, and the rate constant of G' development was estimated. As the proportion of waxy starch in the mixture increased, starch gels showed lower G' and higher frequency dependence during 48 h storage at 5 °C. Since the amylopectin of waxy starch granules was solubilized more easily in hot water than that of non-waxy starch granules, mixed starch containing more waxy starch was more highly solubilized and formed weaker gels. G' of 30% and 40% starch gels increased steadily during 48 h. 30% starch gel of waxy, non-waxy and mixed starches showed a slow increase in G'. For 40% starch gels, mixed starch containing more waxy starch showed rapidly developed G' and had a higher rate constant of starch retrogradation. Waxy starch greatly influenced the rheological properties of mixed starch gels and its proportion in the mixture played a major role in starch gel properties.
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