Classification of Various Starch Granules by Pasting Characteristics before and after Defatting

Abstract

Starch granules isolated from 10 origins, were characterized by solubility and swelling power, gelatinization temperature, and amylography before and after starches were defatted and reincorporated with palmitic acid. The gelatinization temperature did not vary much whether the samples were defatted or reincorporated, and thus the parameter did not serve as a criterion of starch characteristics. Also the lipid contents of the starch did not serve as that of starch classification. The solubility and swelling power were restricted by introduction of palmitic acid except for waxy starch. Based upon the amylographic patterns of non-defatted, defatted and reincorporated starch samples, starches were classified into the following five groups: I. corn starch, II. potato starch, III. waxy starch, IV. Chinese yam starch and V. legume starch.