Effects of different modification methods on the physicochemical and rheological properties of Chinese yam (Dioscorea opposita Thunb.) starch

The influence of three modification treatments on the physicochemical and rheological properties of yam starch was investigated in this study. Prominent changes in structure, physicochemical, rheological and gel textural properties were incurred by yam starch after esterification or alcoholic-alkaline treatment. The XRD pattern suggested that the structure of granular cold water soluble (GCWS) starch converted from crystalline to amorphous, whereas octenyl succinic anhydride (OSA) and acetylated starches maintained the same C-type pattern as native starch. Compared to native starch, OSA and acetylated starch exhibited higher viscosity and thixotropy with better gel textural properties, whereas GCWS starch showed higher solubility and swelling power. This study will provide a theoretical basis for industrial applications of modified yam starch.