In the present study, the physicochemical properties of high amylose corn starch (HACS) with waxy cassava starch (WCS) blends were investigated at different ratios. Glass transition temperature, pasting properties, rheological properties, and textural properties of the starch blends were studied by various techniques. The interactions of the starch blends were studied by plotting and comparing the correlation between the proportions of starch and physicochemical properties. The obtained results indicated that the glass transition temperature, pasting properties, rheological properties showed non‐additive effects. In addition, the textural properties of starch blends were significantly improved, which was in a positive relationship with HACS contents. The mixture of HACS and WCS could lead to unexpected physicochemical properties of starch blends, which is beneficial for creating novel texture food products.

中文翻译：

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高直链淀粉玉米淀粉和糯木薯淀粉混合物的玻璃化转变温度，流变和糊化特性

在本研究中，以不同的比例研究了高直链玉米淀粉（HACS）和木薯淀粉（WCS）共混物的理化特性。通过各种技术研究了淀粉共混物的玻璃化转变温度，糊化性质，流变性质和质构性质。通过绘制和比较淀粉的比例与理化性质之间的相关性，研究了淀粉共混物的相互作用。所得结果表明，玻璃化转变温度，糊化性质，流变性质显示出非累加效应。另外，淀粉共混物的质构性质得到显着改善，这与HACS含量呈正相关。HACS和WCS的混合物可能导致淀粉混合物的意想不到的理化特性，