Structural properties of waxy corn and potato starch blends in excess water

The structural properties of blends of waxy corn starch and potato starch at different proportions were evaluated at 20% solids content. The results from differential scanning calorimetry, wide-angle X-ray scattering, and small-angle X-ray scattering of the starch blends indicated that each starch gelatinized completely and independently. The setback viscosity values were higher in the blends compared with native starches, which suggested that the granular interactions had an important effect. The presence of waxy corn starch granules could have reinforced the network formed by amylose leached from potato starch granules. The intrinsic characteristics of waxy corn starch and potato starch determined the type of granular and molecular interactions that could be carried out during the processes of gelatinization and gel formation in starch blends.