In this paper, the current knowledge on properties of starch blends is critically reviewed. Nowadays, chemical modifications are commonly applied to modify starch properties. However, industry calls for alternatives for chemically modified starches to address the consumer's demand for natural food systems. A simple way to impact starch properties is by blending different starches. In some blends, interactions lead to unexpected gelatinization, pasting, gel texture, and retrogradation properties (non-additive effect), while an additive effect occurs when the behavior of the blend corresponds to what can be expected based on the individual components. Analysis of different studies describing the physicochemical properties of blends brings insight into the role of botanical origin, amylose content, starch-to-water ratio, ratio of starches in the blend, etc. in the behavior of the blends. Gelatinization occurs mostly independently in excess water, while at intermediate water content more non-additive behavior is recorded. Pasting, rheological, and textural properties show primarily non-additive effects while retrogradation of starch blends occurs mainly in an additive way. Large differences in granule size and swelling power between the starches in a blend lead to uneven moisture distribution during heating of the starch suspension, which results in a different behavior of the blend than what would be expected based on the behavior of the individual starches.

Starch blends and their physicochemical properties

Tartary buckwheat (Fagopyrum tataricum Gaertn.) starch, a side product in functional food production, as a potential source of retrograded starch

Starch is the major carbohydrate in yam tubers and can amount up to 80% of the dry matter. The starch quality determines the quality of food and industrial products made from yam tubers. This review summarizes the present knowledge of the isolation, composition, structure, property, modifications, and uses of starches from diverse yam species. Compared with other tuber and root starches, there is a lack of systematic information on the yam starches. This hinders the further development of yams as sustainable crops as well as the value-added processing of the starches. Therefore, suggestions on how to better understand and utilize these starches are provided.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12134

Isolation, Composition, Structure, Properties, Modifications, and Uses of Yam Starch

Physicochemical properties of starch obtained from Curcuma karnatakensis - A new botanical source for high amylose content.

Determination of the characteristics of native starches is crucial in order to select their best application in various industrial fields. Thus, two different types of non-traditional native starches from the Dioscoreaceas species (Dioscorea sp. and Dioscorea piperifolia Humb. var. Wild) were studied regarding their thermal, structural and rheological properties. The results were contrasted with traditional commercial starch sources (potato, cassava and corn). From the thermogravimetric results (TG/DTG), D. piperifolia starch obtained the highest thermal stability of the samples, except for potato starch. Furthermore, using differential scanning calorimetry and viscoamylograph profiles (RVA), it was found that the Dioscoreaceas starches presented a higher onset (T
 o) temperature and susceptibility to retrogradation. They also showed lower values in relation to relative crystallinity, which was calculated from their X-ray patterns and tendency to white (L*) colour. The shapes of the Discoreaceas starch granules were determined using electron microscopy; it was found that as the potato starch the Dioscoreaceas starches showed a wide range of particle size.

Brazilian Dioscoreaceas starches

Physicochemical properties such as AM content, morphology, gelatinization, crystallography and pasting behavior of an under utilized yam starch from Dioscoreae zingiberensis C.H. Wright were characterized by SEM, particle size analysis, X-ray powder diffraction, DSC, and Brabender viscoamylograph, and compared to commercial potato and maize starches. D. zingiberensis starch had an AM content of 23.62% and exhibited a flattened ovoid shaped granules with majority (87.4%) of them having diameter in the range of 10–50 µm and centering at 21.192 µm. The X-ray powder diffraction showed A-type crystalline patterns of D. zingiberensis. Higher values in onset temperature (To, 70.49°C), peak temperature (Tp, 78.53°C) and conclusion temperature (Tc, 85.96°C) of D. zingiberensis. Unlike potato starch, pasting properties of D. zingiberensis starch were somewhat similar to that of maize starch. Pasting onset temperature, maximum, breakdown, and setback viscosity of D. zingiberensis starch were 73.4°C, 309, 46, and 161 BU, respectively. Interestingly, a very stable paste viscosity was observed during high temperature (5 min for D. zingiberensis starch.

Studies on the morphological, crystalline, thermal properties of an under utilized starch from yam Dioscoreae zingiberensis C. H. Wright

Ultra-high molecular weight polyethylene (UHMWPE)/high-density polyethylene (HDPE) blends with outstanding mechanical properties, wear resistance, and processability

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Studies on the morphological, crystalline, thermal properties of an under utilized starch from yam Dioscoreae zingiberensis C. H. Wright

Ultra-high molecular weight polyethylene (UHMWPE)/high-density polyethylene (HDPE) blends with outstanding mechanical properties, wear resistance, and processability