Relationships Between Selected Properties of Starches from Different Corn Lines

Starch was isolated from the corn lines obtained by crossing two different germ pools (MS and Tux pool) and evaluated for amylose content, swelling power, solubility, water binding capacity (WBC) and syneresis. The gelatinization (To, Tp, Tc, ΔHgel, PHI & R) and pasting (pasting temperature, peak viscosity, breakdown viscosity, final viscosity and set back) properties of starches were measured using Differential Scanning Calorimeter (DSC) and Rapid Visco Analyzer (RVA), respectively. The relationships between different properties were also determined using pearson correlation coefficients. Amylose content was negatively correlated to swelling power and WBC (p < 0.05). Several significant relationships were also observed between thermal and pasting properties of isolated starches. Transition temperatures (To, Tp & Tc) and PHI showed positive correlation with peak, trough and breakdown viscosity (p < 0.05). Syneresis of starches was positively correlated to amylose content (p < 0.05).