Industrial application of starch as a texture-forming agent is primarily limited to preparations obtained from waxy corn and potatoes. The main reason behind this is its functionality, which depends mostly on rheological properties. However, in food product matrices, these properties change. Despite the vast amount of information on the rheological properties of various starches, the rational choice of thickener appears to be an extremely difficult task. The aim of the work is to systemize the information on the rheological properties of most popular starches in matrices of various food products, applying principal component and cluster analyses. The investigated material is potato and corn starch of the normal and waxy varieties. Binary mixtures containing salts or sweetening agents, as well as four different food products (ketchup, mayonnaise, pudding, and jelly), are investigated. It was found that compared to normal varieties, waxy starches reveal many similar rheological properties in all investigated models and food systems. Furthermore, in most applications, one waxy starch variety may be substituted by another, with no significant impact on the rheological properties and texture of the food product. Moreover, waxy starch preparations are less altered by the presence of cosolutes, i.e., salts and sugar alcohols. Starch model systems were proven to be useful only for rapid thickener screening tests and cannot be recommended as a final reference for the quality design of food products.

中文翻译：

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食品系统中天然淀粉的功能：不同产品基质中流变特性的聚类分析分组。


淀粉作为质地形成剂的工业应用主要限于从糯玉米和马铃薯获得的制剂。其背后的主要原因是其功能性，这主要取决于流变特性。然而，在食品基质中，这些特性会发生变化。尽管有大量关于各种淀粉流变特性的信息，但合理选择增稠剂似乎是一项极其困难的任务。这项工作的目的是应用主成分分析和聚类分析，将各种食品基质中最受欢迎的淀粉的流变特性信息系统化。所研究的材料是普通和蜡质品种的马铃薯和玉米淀粉。研究了含有盐或甜味剂的二元混合物以及四种不同的食品（番茄酱、蛋黄酱、布丁和果冻）。研究发现，与普通品种相比，蜡质淀粉在所有研究模型和食品系统中都表现出许多相似的流变特性。此外，在大多数应用中，一种蜡质淀粉品种可以被另一种蜡质淀粉品种替代，而不会显着影响食品的流变特性和质地。此外，蜡质淀粉制剂较少因共溶质（即盐和糖醇）的存在而改变。淀粉模型系统被证明仅适用于快速增稠剂筛选测试，不能推荐作为食品质量设计的最终参考。