Abstract Differential scanning calorimetry (DSC), Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD) and scanning electron microscope (SEM) were used to explore the effect of flaxseed gum (FG) on the gelatinization of maize starch. DSC results showed that addition of FG to maize starch significantly increased the onset temperature and enthalpy of starch melting. No structural variations were found for maize starch in the presence and absence of FG, as demonstrated by FT-IR analysis. No obvious interactions existed between FG and maize starch at 65 ℃. However, FG could enhance the water-binding capacity of maize starch at 75 ℃. XRD results revealed no obvious changes in relative crystallinity of maize starch with added FG before gelatinization but a significant reduction after gelatinization. Therefore, the presence of FG could delay the gelatinization of maize starch. This result was confirmed by SEM observation.
Received: 04 August 2012
Published: 12 December 2012