Influence of Surface-Active Compounds on Starch Dispersion in Water. Part I. Starch Pasting

The influence of native lipids and additives of surface-active compounds on starch paste rheology was investigated. The aim of the study was to gain better understanding of mechanisms involved in starch gelatinization and how these structure changes of granules later affect rheological properties of pastes and gels. Starches from three main sources—potato, maize, and wheat—were tested; sodium dodecylsulfate, oleate, and benzalkonium chloride were employed as additives. Starch pasting was examined by a rheometer to get a viscosity profile, also pastes were analyzed by differential scanning calorimetry, for particle size using a light scattering technique. Results revealed that there was a competition between native lipids and added surfactants for amylose complexation. Complexes formed during gelatinization were strongly affecting granule swelling and dissolution of starch polymers, and viscosity of pastes was mainly dependent on the particle size of a disperse phase in the paste. Addition of strong ionic surfactants to cereal starches resulted in smaller granular remnants and, therefore, decreased viscosity, while the weak anionic surfactant promoted an increase in the particle size and paste viscosity for both cereal and tuber starches. The mechanism of the effect of surfactants on the particle size in pastes is discussed.