Thermal, pasting, and gelling properties of wheat and potato starches in the presence of sucrose, glucose, glycerol, and hydroxypropyl β-cyclodextrin

Thermal, pasting, and gelling properties of wheat and potato starches were studied in the presence of sucrose, glucose, glycerol, and hydroxypropyl β-cyclodextrin (HPβ-CD). Swelling factor of both starches slightly increased up to 20% sucrose and glucose but decreased at 40% concentration (sucrose > glucose). Glycerol did not affect swelling factor of wheat starch even at 40% concentration but decreased it in potato starch. Amylose leaching of wheat and potato starches tends to decline above 5% and 1% concentration of sucrose and glucose, respectively. However, similar to swelling factor the extent of amylose leaching in wheat starch was unaffected in the presence of glycerol. Gelatinization temperature and enthalpy of both starches were increased by sucrose, glucose and glycerol in the order of sucrose > glucose > glycerol. Glucose increased peak viscosity of the two starches more than other polyols. Cold paste viscosity increased in wheat starch following the order: glucose > sucrose > glycerol but sucrose was most effective in potato starch. Gel hardness of wheat starch was increased following the order glucose > sucrose > glycerol but sucrose was more effective in potato starch. All above results indicate the occurrence of starch–polyhydroxy interaction which reinforces the starch granules depending on the botanical source of starch and the type and concentration of polyhydroxy compound. The influence of HPβ-CD on the swelling factor, amylose leaching, and dissociation parameters of amylose–lipid complex in wheat starch is consistent with the disruption of amylose–lipid complex. This greatly affects the gelatinizing, pasting, and gelling properties of wheat starch.