New processing and applications of waxy starch (a review)

- Amylopectin forms weak gels at high concentrations that break down on shear.
- Absence of amylose hinders retrogradation.
- Novel uses of rice, maize, wheat, barley and potato waxy starches are referred to.
- Resistant starch (type RS3) can be obtained by debranching and follow-up crystallization.
- Formed crystallites as nanocrystals have potential food and non-food uses.

Waxy starches consist almost exclusively of amylopectin and don't contain amylose molecules. Despite extensive knowledge - and certain applications - of waxy maize starch in former times, the production and use of other high amylopectin starches is now increasing. This review deals with the physical processing of these starches (via gelatinization, gelation, extrusion, annealing, and heat moisture treatment) and with chemical and biochemical modification (e.g. acetylation, debranching of amylopectin, hydrolysis). Great attention is paid to the digestibility of the products and the formation of nanoparticles. Both usual and new food and non-food uses of rice, maize, wheat, barley and potato waxy starches are referred to.