Effects of cross-linking and low molecular amylose on pasting characteristics of waxy corn starch

The action of amylose within the granule of normal corn starch is investigated by changes in pasting characteristics of waxy corn starch in a Rapid Visco Analyzer (RVA), using addition of soluble amylose (DP = 18) and cross-linking with epichlorohydrin. Although waxy corn starch, containing no amylose, did not show an effect of addition of amylose on pasting characteristics, by cross-linking with epichlorohydrin, the pasting peak viscosity and breakdown were greatly enhanced and set-back (viscosity increased in the cooling process after gelatinization) was generated. The cross-linking depressed the disintegration of starch granules in the swelling process, with amylose interaction, resulting in RVA pasting characteristics similar to those seen with normal corn starch containing amylose. Set-back was essentially caused by rearrangement among modified amylopectins. Addition of sodium dodecyl sulfate (SDS) to the RVA more efficiently enhanced the effect. This indicated that amylose in normal corn starch interacts with amylopectin through locally strong linkages.