Structural properties of waxy corn and potato starch blends in excess water

Figures & data

Figure 1. Micrographs (1000×) of native starches: (A) waxy corn, (B) potato.

Table 1. Thermal properties of PS, WCS, and their blends (WCS/PS).

Blends	Thermal properties
	To (°C)	Tp (°C)	Te (°C)	ΔH (J/g)
PS	58.06 ± 0.01^a	62.56 ± 0.13^a	67.27 ± 0.01^a	14.87 ± 0.98^ab
WCS20PS80	58.67 ± 0.04^a	62.40 ± 0.02^a	76.53 ± 0.08^b	15.34 ± 0.74^ab
WCS40PS60	58.73 ± 0.15a	62.63 ± 0.63^a	76.00 ± 0.57^b	13.89 ± 0.49^a
WCS60PS40	58.91 ± 0.08^a	72.67 ± 0.69^b	77.80 ± 0.92^b	13.47 ± 0.82^a
WCS80PS20	60.26 ± 0.04^a	72.40 ± 0.68^b	76.79 ± 0.08^b	17.52 ± 0.63^b
WCS	67.38 ± 0.69^b	72.50 ± 0.35^b	76.98 ± 014^b	13.90 ± 0.63^a

PS: potato starch; WCS: waxy corn starch; different lowercase letters in the same column indicate significant difference (p ≤ 0.05); T_o: onset temperature; T_p: peak temperature; T_e: ending temperature; ΔH: gelatinization enthalpy.

Figure 2. (A) Thermograms and (B) deconvolution of endothermic peaks of PS, WCS, and their blends (WCS/PS).

Figure 3. Wide-angle X-ray scattering (WAXS) patterns of (A) PS, (B) WCS60PS40, (C) WCS80PS20, and (D) WCS during in situ heating.

Figure 4. Lorentz correction of small-angle X-ray scattering (SAXS) patterns of (A) PS, (B) WCS60PS40, (C) WCS80PS20, and (D) WCS during in situ heating.

Figure 5. Swelling power of PS, WCS, and their blends (WCS/PS).

Figure 6. (A) Gelatinization and gelation kinetics; (B) tan δ; and (C) viscosity curves of PS, WCS, and their blends (WCS/PS) during heating and cooling stages.