Effects of hydrocolloids on normal maize starch and its distarch phosphates

Abstract Native and cross-linked normal maize starch were heated in water, a solution of one of 9 hydrocolloids (HC), sodium sulfate, sodium nitrate, or PEG. Determined were pasting, paste, and dynamic rheology attributes. The overall conclusion was that the various HC interacted to different degrees with native NMS granules (controlling their swelling and disintegration, which had an effect on subsequent processes, such as starch polymer leaching and associations between starch polymer molecules and between starch polymer and HC molecules) and that their tendency to interact with granule surfaces may also have promoted associations between swollen granules and granule fragments. Products of cross-linking of NMS to different degrees behaved differently than native NMS in the presence of different HC. Different specific mechanisms are suggested for each starch-additive combination.