Comparative susceptibilities of sago, potato and corn starches to alkali treatment

The effects of steeping starch (sago, corn, and potato), in 0.025 M of sodium hydroxide for 0, 15, and 30 days at 30 °C, on its granular structure and other physicochemical properties were investigated. Changes in the morphology of starch granules indicated that the alkaline solution affected the granular structure of the starch. Pasting studies showed that the peak viscosity, breakdown, and setback of sago and potato starch decreased significantly, whereas that of corn starch increased significantly, when steeping time was prolonged. Swelling power increased significantly for treated potato and corn starches, but it decreased for sago starch. The amylose content of all alkali-treated starches also decreased significantly after treatment. Onset and peak temperatures of gelatinization (as analyzed with a differential scanning calorimeter) increased significantly, but the enthalpy decreased, for both gelatinization and retrogradation. The results showed that the physicochemical properties of starch of various botanical origins were affected to variable degrees when it was treated with alkaline solution.