Abstract:

Partially gelatinized starch slurry was prepared from corn starch by starch by heating. Partially gelatinized starch and corn starch was characterized by optical microscopy, particle size analysis, differential scanning calorimetry(DSC) and X-ray diffraction (XRD). The results showed that with the increases of preparation temperature, the polarization cross of partally gelatinized starch slurry fade away and crystallinity decreased, while the degree of gelatinization, particle size and swelling power increased. Most of polarization cross of partly gelatinized starch slurry prepared at 64 ℃ and having good stability disappear, but the crystallization pead still exists, and the gelatinization degree is of 72.22 %.

Key words: corn starch, partially gelatinized starch slurry, gelatinization, performance