Amylose Research Articles

Organic Pea Starches – I. Comprehensive Investigation of Morphological and Molecular Properties

AbstractThe comparatively high amylose (AM) content in native pea starch leads to a good functionality in food and non‐food products. Nevertheless, it has also been reported that pea starch tends to cause manufacturing problems more often than other starches. It has been suggested that this is due to substantial variation of the starch qualities originating from different pea starch varieties. Therefore, additional research which explores morphological, physicochemical, molecular, and techno‐/functional properties of starches from multiple pea varieties is necessary. Here, a large variety of pea starches are analyzed. The structure and size of the starch granules is studied using scanning electron microscopy (SEM), laser particle sizing (LPS), and image analysis of optical microscopy (IAOM). The morphological appearance and size do not differ significantly between the pea cultivars. The AM content is determined with two methods, both based on iodine interaction with the AM helix. The method suggested here (SEC‐prep) results in systematically higher AM content. This is due to better solubilization of the starch. Nevertheless, only small differences between the pea cultivars are observed. No differences in morphological appearance, particle size, and only minor differences in AM content, significant variations in the molar mass distribution of the total starch fraction (MwST) and of the AM fraction (MwAM) are found.

The stability mechanism of Pickering emulsions fabricated by multi-functional amylose-based nanoparticles in a delivery system.

In this work, multi-functional amylose-based nanoparticles (OSA-AM-9/VE NPs) were fabricated via simple and sustainable esterification, encapsulation, and co-precipitation processes of amylose (AM), octenyl succinic anhydride (OSA), and vitamin E (VE). These nanoparticles showed a nanometer size of 243.2 nm and a regular spherical shape which contributed to their excellent physical and oxidative stability and the outstanding pH-responsive performance of a Pickering emulsion. Compared with OSA-AM-9 and OSA-AM-9 NPs, the Pickering emulsion stabilized by OSA-AM-9/VE NPs presented higher stability and stronger antioxidant capacity. The delivery system of the OSA-AM-9/VE NP stabilized emulsion could protect fish oil from gastric juice and then was digested to facilitate the absorption of ω-3 polyunsaturated fatty acids in the intestine due to the pH-induced protonation/deprotonation of carboxyl groups in OSA-AM-9/VE NPs.

High Amylose Corn Starch Gels—Investigation of the Supermolecular Structure

AbstractAqueous gels based on two high amylose corn starch (HACS) genotypes with different amylose (AM) contents (HYLON V [HACS‐50] and HYLON VII [HACS‐70]) are prepared by gradation of the polymer concentration (6 and 9% w/w) and storage duration (1 and 14 days). The supermolecular structure of the wet gels is investigated by means of confocal laser scanning microscopy (CLSM), and the dried starch gel material examines crystallographically using X‐ray diffraction (XRD) and morphologically using scanning electron microscopy (SEM). In particular CLSM reveals that the gel structure shows changes with the storage time. XRD experiments reveal the existence of the B‐type crystalline structure as well as a remarkable portion of the V‐type, and higher crystallinity (Xc) is found after long‐term storage. Observation of the dried gel material's surface facilitates the assumption of a fractal‐based arrangement (structure of retrograded starch) within the starch gel network. The results are discussed closely with obtained data related to the molecular level of the gel matrix involved starch polymers, which are reported in previous publications.

Pasting properties of high-amylose wheat in conventional and high-temperature Rapid Visco Analyzer: Molecular contribution of starch and gluten proteins

The popularity of high-amylose cultivars of main crops (e.g., high-amylose wheat, HAW) has been increasing because of their unique functional properties and enhanced nutritional values. In the current study, we employed the high-temperature Rapid Visco-Analyzer (HTRVA) to evaluate the performance of HAW flours and starches with an extensive range of amylose contents under high-temperature processing. The pasting parameters, total setback viscosity (TSV) and final viscosity (FV) from HTRVA, did not significantly correlate ( p > 0.05) with those from conventional RVA. The results indicate that conventional RVA could not robustly predict the pasting behaviours of HAW ingredients at high-temperature processing (partially due to different extent of starch disruption and leaching). The amylose content by iodine colorimetry method was not a good indicator of the cooling and retrogradation process of HAW flour and starch after high-temperature heating, with low R 2 values of the linear regression of TSV and FV on amylose content. However, TSV and FV of HAW flours as analysed by HTRVA negatively correlate ( p < 0.01) with wheat flour protein content, as well as with the abundance of glutenin (low molecular weight subunit, p < 0.05) as identified by a SWATH-MS (Sequential Window Acquisition of all Theoretical Mass Spectra) proteomics method. The protein attributes could contribute to restricting both swelling of granules during heating and the reassociation of starch polymers during cooling. Amylose (AM) and amylopectin (AP) fine structural features also regulate pasting behaviours. In particular, longer amylopectin outer chains promote peak viscosity, while larger amylose (whole) molecules have the opposite effect. This study presents new insights into the molecular basis for the pasting behaviours of HAW in conventional and high-temperature RVA. • High-temperature RVA profiles were compared to conventional RVA profiles. • High heating temperature reduced holding strength and final viscosity. • Peak viscosity was increased by longer AP outer chains but reduced by larger AM. • Total protein did not correlate with high temperature or conventional RVA parameters. • Detailed glutenin profiles (e.g., LMW-GS) show correlations with pasting parameters.

Mechanisms Underlying the Formation of Amylose- Lauric Acid-β-Lactoglobulin Complexes: Experimental and Molecular Dynamics Studies.

The aim of the present study was to reveal the mechanisms underlying the formation of ternary complexes with a model system of amylose (AM), lauric acid (LA), and β-lactoglobulin (βLG) using experimental studies and molecular dynamics (MD) simulations. Experimental analyses showed that hydrophobic interactions and hydrogen bonds contributed more than electrostatic forces to the formation of the AM-LA-βLG complex. MD simulations indicated that interactions between AM and βLG through electrostatic forces and hydrogen bonds, and to a less extent van der Waals forces, and interactions between AM and LA through van der Waals forces, were mostly responsible for complex formation. The combination of experimental results and MD simulations has provided new mechanistic insights and led us to conclude that hydrophobic interactions, van der Waals forces between AM and LA, and van der Waals forces and hydrogen bonds between AM and βLG were the main driving forces for the formation of the AM-LA-βLG complex.

Influences of starch depressant with the various molecular structure on the interactions between hematite particles and flotation bubbles

The native starches are the carbohydrate polymer consisting of glucose units, which can be used as an efficient depressant in hematite flotation. This study explores the effects of starch with various molecular structures on the hematite flotation via the particle-bubble interaction. Three starches (NS, WS and G50) with different amylose (AM) to amylopectin (AP) ratios were applied to investigate the collision and adhesion behaviors of hematite particles onto a bubble through a homemade observation setup. The results showed that the probability of collision and adhesion increased and decreased separately after adding starches. Contact angle measurement and particle size analysis indicated that starch with higher AP content was more likely to aggregate mineral particles to increase the collision probability, while it is easier to make the hematite surface hydrophilic to reduce the adhesion probability. Furthermore, based on the experimental results and previous theories, a modified Yoon-Luttrell model was proposed to explain the interaction between hematite particles and bubbles, and the role of starch molecular structure in this model was also discussed.

High pressure/temperature pasting and gelling of starch related to multilevel structure-analyzed with RVA 4800

This paper evaluated the relationship between multi-scale structure and high-pressure gelation properties of nine types of starches with different amylose (AM) content and crystalline polymorphic structure by RVA 4800. Higher average chain lengths of long amylopectin (AP) chains (DP > 36) and AM content, and lower relative content of short AP chains (DP ≤ 36) contributed to the higher peak temperature and peak time at 95–140 °C, and lower peak viscosity, through viscosity, and final viscosity at 95–110 °C. Rheological and texture parameters including storage modulus, loss modulus, hardness, and gumminess, had no significant correlation with starch structural parameters at 95–120 °C, but were instead controlled by AM molecular structure at 130–140 °C. AM content was mainly responsible for the rheological behaviors of starch gels at 130–140 °C, and short and intermediate AM chains were mainly associated with the texture of starch gels at the temperature ranges.

Rice noodle quality is structurally driven by the synergistic effect between amylose chain length and amylopectin unit-chain ratio

Chewiness, slipperiness, and rapid rehydration are satisfactory qualities for rice noodles. These qualities are dependent on rice starch structure. However, the synergistic effect of fine structure of amylose (AM) and amylopectin (AP) on rice noodle quality remains unclear. In this work, six rice varieties, three from early indica and three from late indica, with similar amylose content for each pair were analyzed to assess the synergistic effects between AM and AP fine structures. The results showed that the combination of amylose long-chains and a low amylopectin unit-chain (APC) ratio favored the maintenance of relatively intact starch granules, resulting in a higher die expansion ratio and improvement of the mechanical properties of rice noodles (Hardness varied from 403 g to 1627 g). Meanwhile, higher die expansion was associated with a larger rehydration ratio. These results suggest that the synergistic effect between AM and AP fine structures significantly affects rice noodles' quality.

Dietary amylose and amylopectin ratio changes starch digestion and intestinal microbiota diversity in goslings

ABSTRACT 1. Research has confirmed that amylopectin (AP) is more easily digested than amylose (AM) because AP polymers have more intramolecular hydrogen bonds and less surface area. Studying the relationship between the amylose:amylopectin (AM:AP) ratio and intestine digestion in goslings can provide useful information for effective utilisation of starch. 2. A total of 288 healthy male Jiangnan White Goslings, aged three days old, were randomly allotted to four groups, which included six pen replicates per treatment with 12 goslings per replicate. Four diets were formulated with maize, long-grained rice and glutinous rice as starch sources, with AM:AP ratios of 0.12, 0.23, 0.34, and 0.45. In vitro starch digestion of the four diets was measured, as well as the effect of AM:AP ratio on growth performance, serum amino-acid concentration and intestinal microbiota diversity of goslings. 3. In terms of in vitro starch digestion, the increase in dietary AM:AP ratio resulted in a decrease followed by an increase in both rapidly and slowly digestible starch. The glucose release rate at an AM:AP ratio of 0.34 showed a steady upward trend. 4. The in vivo study showed that increasing the AM:AP ratio resulted in a quadratic increase in body weight (BW) and average daily feed intake (ADFI; P<0.05). Goslings fed diets with an AM:AP ratio of 0.34 had lower (P<0.05) histidine and valine serum concentrations compared with the other three starch sources. Higher AM was beneficial to jejunal microbial and diversity. The species colonisation level of the jejunum microbiota samples at an AM:AP ratio of 0.34 was higher than that in the other groups. 5. The results indicated that diets with an AM:AP ratio of 0.34 improved the growth performance and intestinal microbiota diversity of goslings. This may have been due to the higher level of resistant starch in amylose, which resulted in a slow release of intestinal glucose that acted as a substrate for the microbial species, thus providing conditions that were more conducive to growth.

Effect of starch molecular structure on precision and texture properties of 3D printed products

This work evaluated the influence of starch molecular structure on the precision and textural properties of 3D printed products. Results showed that starch gels with higher content of short amylopectin (AP) chains for 13 < X ≤ 24, the degree of polymerization at peak maximum of amylose (AM) chains (XAM), and AM chains for 5000 < X ≤ 20000 facilitated the rheological properties of starch gels, which in turn promoted their smooth extrusion in the 3D printing process. Small average molecular size of whole starch (‾Rh) and the high proportion of amylose chains for 100 < X ≤ 1000 of starch which was related to water distribution of starch gels were beneficial to the accuracy of 3D printed products. The proportion of AP chains for 6 < X ≤ 24 and AM chains for 5000 < X ≤ 20000 had significant negative and positive correlations with the hardness and resilience of the 3D printed products, respectively. This study provides useful information for the application of 3D printing in starch-based food production.

Development of an asymmetrical flow field-flow fractionation system for the size characterization of starch granules

淀粉颗粒粒径与分子尺寸分别在1~100 μm和20~250 nm之间,是影响淀粉功能特性的重要因素之一。非对称场流分离(AF4)是一种基于样品与外力场相互作用机制的分离技术,已应用于表征淀粉分子尺寸分布。商品化的AF4系统的粒径检测范围为1 nm~10 μm,对于淀粉颗粒粒径表征具有一定的局限性。该文研制了AF4分离系统;考察了其在微米尺度下对红薯、莲子和大米淀粉颗粒粒径表征的性能;采用微米尺寸的聚苯乙烯乳化球(PS)标准样品验证了构建的AF4系统的分离性能。实验结果显示,构建的AF4系统对PS混合样品(粒径2、6、12、20 μm)实现了基线分离,同商品化AF4相比提高了检测上线,具有分离表征淀粉颗粒的潜力。此外,该文研究了载液组成对淀粉颗粒分离表征的影响;通过光学显微镜验证了构建的AF4系统在微米尺度上对淀粉颗粒粒径分布的表征能力。最后,采用商品化的AF4系统串联多角度激光光散射检测器和示差折光检测器对3种淀粉分子进行了分离表征,考察了淀粉的溶解温度对其表征结果的影响。在摩尔质量10 6~108 g/mol范围内,红薯和莲子淀粉的回转半径和水合半径的比值(Rg/Rh)在0.9~1.1之间,大米淀粉的Rg/Rh在1.2~1.4之间。实验结果证明构建的AF4系统是一种快速、准确的淀粉颗粒粒径表征方法,与商品化的AF4系统结合可为研究淀粉尺寸分布与其功能性质之间的关系提供技术支持。

Potato starch modified by Streptococcus thermophilus GtfB enzyme has low viscoelastic and slowly digestible properties

Potato starch with high viscosity and digestibility cannot be added into some foods. To address this issue, a novel starch-acting enzyme 4,6-α-glucosyltransferase from Streptococcus thermophilus (StGtfB) was used. StGtfB decreased the iodine affinity and the molecular weight, but increased the degree of branching of starch at a mode quite different from glycogen 1,4-α-glucan branching enzyme (GBE). StGtfB at 5 U/g substrate mainly introduced DP 1–7 into amylose (AMY) or DP 1–12 branches into amylopectin (AMP), and increased the ratio of short- to long-branches from 0.32 to 2.22 or from 0.41 to 2.50. The DP 3 branch chain was the most abundant in both StGtfB-modified AMY and StGtfB-modified AMP. The DP < 6 branch chain contents in StGtfB-modified AMY were 42.68%, much higher than those of GBE-modified AMY. StGtfB significantly decreased viscoelasticity but still kept pseudoplasticity of starch. The modifications also slowed down the glucose generation rate of products at the mammalian mucosal α-glucosidase level. The slowly digestible fraction in potato starch increased from 34.29% to 53.22% using StGtfB of 5 U/g starch. This low viscoelastic and slowly digestible potato starch had great potential with respect to low and stable postprandial blood glucose.

Impacts of the baking heating rate on the water mobility, starch microstructure and mechanical properties of degassed crumb during staling

In this study, the impacts of different heating rates (HRs) from 6 to 40 °C/min were investigated in terms of the 1H proton water mobility, starch microstructure, texture, soluble amylose (AM), amylopectin (AP) retrogradation and AM crystallization during staling. A degassed breadcrumb baked in a miniaturized baking system was used to ensure better time-temperature control during baking. Proton nuclear magnetic resonance (1H NMR) data showed that the evolution of the proton T2 relaxation time decreased with increasing HR during staling. The amount of soluble AM, AP retrogradation degree, AM crystallization degree and crumb firmness tend to increase at higher HR. Environmental scanning electron microscopy (ESEM) observations showed that most starch granules in crumbs treated at higher HR exhibited strong deformation and disruption. These results confirmed that the increase in crumb firmness during staling with increasing HR was related to a higher level of starch disruption. This yielded a higher degree of separation between the AM and AP, which resulted in more pronounced water trapping in the starch crystals. The resulting dehydration of the matrix (gluten network, with AM gel surrounding of starch granules) yielded a loss in crumb softness, and crumb baked at higher HR tended to have a firmer texture and faster staling.

Influence of microwave treatment on the structure and functionality of pure amylose and amylopectin systems

Pure granular amylose (AM) and pure granular amylopectin (waxy) starch (AP) granules have the high nutritional value in food industry. Effects of microwave treatment (400 W/g DW, 1–8 min) on the structure and properties of transgenic AM granules and AP granules were investigated in direct comparison. Microwave treatment, especially during the first 3 min, decreased the molecular weight of molecules in both the AM and the AP samples. The crystallinity of AM starch initially increased from 15.6% to 20.6%, which was associated with the formation of new Vh-type crystals. After that, crystallinity decreased alongside to 11.3% with the complete disruption of B-type crystals. In contrast, the crystallinity of AP starch initially decreased from 18.9% to 10.8% followed by an increase to 20.0%. Upon prolonged treatment of AM granules, the resistant starch and water solubility was significantly increased. Our data demonstrate notable different microwave-dependent reorganization patterns for pure granular AM and AP molecules as native granular systems, which is helpful to the improvement of functionality of these two starches.

Correlation between chemical composition, EHGE and TME of corn for ducks

Correlations between chemical composition, enzymatic hydrolysate gross energy (EHGE), and true metabolizable energy (TME) of corn for ducks were investigated. Twenty-two corn samples were collected from various regions in 11 provinces of China. The crude protein (CP), ether extract (EE), neutral detergent fibre (NDF), Ash, gross energy (GE), dry matter (DM), amylopectin (AP), amylose (AM), total starch (TS), and AP/AM were determined for each sample. Five of the samples of corn were chosen at the mean, mean ± 1 standard deviation (SD), and mean ± 2 SD based on AP/AM. The EHGE of these samples was analysed using the pepsin-artificial small intestinal fluid enzymatic method. These five samples were also force-fed to male Cherry Valley ducks to assay their TME. Finally, correlation analyses were performed, and regression equations were established. Ash content, GE, and TS were highly related to EHGE. Univariate prediction equations were EHGE = 11.8566Ash-0.0421 (P &lt;0.05), EHGE = 0.1535GE1.5642 (P &lt;0.05), and EHGE = 0.1020TS1.1561 (P &lt;0.05). The total starch, AP/AM, and ash of the chemical compositions were highly related to TME. The corresponding univariate regression equations were TME = 21.9355TS-0.0910 (P &lt;0.05), TME = 15.6590AP/AM-0.0559 (P &lt;0.05), and TME = 15.0778Ash0.0442 (P &lt;0.05). The mean EHGE was equivalent to 78.5% of TME, but their correlation coefficient was low. In conclusion, chemical composition was predictive of EHGE and TME of corn samples for ducks, but the correlation of EHGE and TME was low&#x0D; Keywords: Cherry Valley duck, amylopectin, amylose, true metabolizable energy

Luminescence Spectroscopy – a Useful Tool in Real-Time Monitoring of Viscosity during In-Vitro Digestion

Luminescence spectroscopy coupled with molecular rotors was used in the TNO Intestinal Model-1 (TIM-1) to monitor in situ changes to luminal viscosity of three maize starch samples varying in the amylose-to-amylopectin ratio (AM: AP): normal, high amylose (AM) and high amylopectin (AP). The fluorescence intensity (FI) of Fast Green (FG), a proven micro (and bulk) viscosity probe, was monitored throughout digestion to track changes in the gastric viscosity. The FI of FG and the viscosity imparted by the starch followed a power-law relationship. The emission of the MR was unaffected by the composition of TIM-1 secretion fluids nor pH. Hence, direct measurements of digesta FI are sensitive to changing viscosity during the simulated digestion. The viscosity was highest for AP, followed by normal starch, and high AM had the lowest viscosity. In the TIM-1 gastric compartment, from highest to lowest FI, and thus viscosity was high AM > high AP > normal maize starches. We conclude the validity of the proposed method to facilitate the measurement of luminal viscosity, in vitro, when the microviscosity represents bulk viscosity (i.e., when the increase in bulk viscosity is a result of molecular crowding and the surrounding environment around the rotor is homogeneous). Careful consideration is required when foods are heterogeneous as molecular rotors report only on their local non-uniform environment.

Amido de mandioca modificado por oxidação: propriedades físicas e químicas e perfil de textura de géis

O amido é um importante composto na alimentação humana, pois é uma fonte energética de grande relevância. Porém, o amido nativo apresenta certas limitações que dificultam a sua utilização, assim, podem ser modificados visando adquirir estabilidade, melhorar as características reológicas das pastas ou de textura dos géis, entre outros. Objetivou-se avaliar o efeito da modificação química (oxidação) na composição química de amidos de mandioca, assim como, nas propriedades físicas e químicas e no perfil de textura dos géis obtidos a partir deles. Foi realizada uma pesquisa experimental com uma abordagem quantitativa de natureza aplicada e método hipotético dedutivo, de objetivos explicativos e procedimentos experimentais. Três marcas de amidos comerciais foram avaliadas, sendo selecionada uma delas para posterior modificação. Foram utilizadas as modificações por permanganato de potássio, hipoclorito de sódio ou ácido cítrico. Os amidos (nativos ou modificados) foram submetidos às análises de composição química, enquanto os géis (3 e 5%) foram avaliados quanto ao perfil de textura (firmeza, coesividade, resiliência, adesividade, gomosidade e elasticidade) e as propriedades físicas e químicas dos géis obtidos a partir deles. Uma marca de amido nativo comercial foi considerada mais apropriada para a modificação química por possuir menor conteúdo de amilose e resultar em géis com parâmetros de textura intermediários. Foi realizada uma análise exploratória dos resultados. A modificação de amidos por oxidação com ácido cítrico ou hipoclorito de sódio resultou em géis com menor firmeza, gomosidade e adesividade e maior claridade, coesividade, resiliência e elasticidade do que os amidos nativos. Além disso, o valor nutricional do amido não foi alterado pela modificação química. O amido modificado com permanganato de potássio originou géis com características físicas, químicas e de textura adequadas, mas apresentou coloração demasiadamente escura, o que limita a sua utilização em alimentos processados. Recomenda-se o uso de amidos modificados por oxidação em coberturas de alimentos, molhos para salada, maionese, como agentes ligantes em produtos de confeitaria ou como emulsificantes.

Amylose/cellulose nanofiber composites for all-natural, fully biodegradable and flexible bioplastics

Thermoplastic, polysaccharide-based plastics are environmentally friendly. However, typical shortcomings include lack of water resistance and poor mechanical properties. Nanocomposite manufacturing using pure, highly linear, polysaccharides can overcome such limitations. Cast nanocomposites were fabricated with plant engineered pure amylose (AM), produced in bulk quantity in transgenic barley grain, and cellulose nanofibers (CNF), extracted from agrowaste sugar beet pulp. Morphology, crystallinity, chemical heterogeneity, mechanics, dynamic mechanical, gas and water permeability, and contact angle of the films were investigated. Blending CNF into the AM matrix significantly enhanced the crystallinity, mechanical properties and permeability, whereas glycerol increased elongation at break, mainly by plasticizing the AM. There was significant phase separation between AM and CNF. Dynamic plasticizing and anti-plasticizing effects of both CNF and glycerol were demonstrated by NMR demonstrating high molecular order, but also non-crystalline, and evenly distributed 20 nm-sized glycerol domains. This study demonstrates a new lead in functional polysaccharide-based bioplastic systems.

Modification of Starches with Different Amylose/Amylopectin Ratios Using the Dual Approach with Hydroxypropylation and Subsequent Acid‐Thinning: II. Impacts on Gelatinization and Solution Properties

AbstractStarches with different amylose (AM)/amylopectin (AP) ratios (waxy potato: WxPS; regular potato: PS; high AM corn: HACS) are hydroxypropylated (HP, two levels) and subsequently acid‐thinned (AT) to produce dual‐modified samples. The physicochemical characteristics and techno‐functional properties of the solutions are investigated, and the data are evaluated statistically (analysis of variance). Differential scanning calorimetry gelatinization experiments reveal a reduction of the transition temperatures particularly due to HP. The subsequent AT decreases the specific enthalpy significantly. HACS samples have lower solubility (S) compared to their potato‐based counterparts (WxPS and PS), but HP enhances the starch's S. The S of the AP of the HACS samples is comparatively high, and HP particularly facilitates the additional solubilization of AM. Dual‐modified samples show characteristics of S similar to the corresponding HP samples. Or particular note, the HP‐modified WxPS and PS, respectively, tend to cause molecular degradation of the polymers dissolved. The hot paste viscosity is impacted significantly by all varied factors.

Modification of Starches with Different Amylose/Amylopectin Ratios Using the Dual Approach with Hydroxypropylation and Subsequent Acid Thinning—III: Impacts on Gel Characteristics

AbstractStarches with different amylose (AM)/amylopectin (AP) ratios (waxy potato: WxPS, regular potato: PS, high AM corn: HACS) are subjected to hydroxypropylation (HP, two levels) and subsequent acid‐thinning (AT) to produce dual modified samples. Pastes of the starch samples (native; single modification: HP and AT, respectively; dual modification) are prepared by pressure cooking to two different starch concentrations (C) (6% and 9% w/w) and systematically investigated especially in terms of light transmittance (T) and specific gel characteristics after long‐term cold storage (168 h at 5.5 ± 1.5 °C). The data are evaluated statistically (i.a. analysis of variance, ANOVA) and significant effects are identified. Indeed, the gel strength correlates positively with the AM content of the starch and C, but the HP eliminates the ability of the starch to gel in most cases. The improved Tgel due to HP is accompanied by extensive loss of mechanical strength in most cases, which is not compensated by the partial molecular degradation via AT. Hence, a synergistic effect of both modifications is not revealed. The synergistic implementation of a starch with the desired properties by preparing mixtures is not revealed during the present examinations.