Effects of tamarind seed polysaccharide on physicochemical properties of corn starch treated by high pressure homogenization

High-pressure homogenization (HPH) and Tamarind seed polysaccharide (TSP) are usually used to change structure and properties of native starch. In this study, native corn starch was treated by HPH at 0, 40, and 80 MPa, respectively, and physicochemical properties of the treated corn starch in the presence of TSP were analyzed. Results showed that TSP molecules interact with the high-pressure homogenized corn starch (40 MPa) to increase viscosity, thermal and freeze-thaw stability, and elasticity of starch paste, and limit starch digestion. After gelatinization, the homogenized starch formed a sponge-like network and stable gel with TSP inclusion. This resulted in a decrease in relative crystallinity from 6.77% to 3.22% (40 MPa treated starch with TSP inclusion) during the retrogradation process. This study showed that the addition of TSP to HPH treated corn starch can improve the thermal and freeze-thaw stability of the gel and delay the digestion and retrogradation of the starch.