Abstract: The aim of this study was to investigate the effect of autoclaving combined with sodium alginate on pasting properties and crystal structure of common corn starch (CCS). The pasting properties, gel hardness and crystal structure of CCS treated by autoclaving with or without sodium alginate under different conditions (autoclaving time and starch concentration) were determined. The results showed that the combined treatment obviously decreased the pasting temperature of CCS. The best stability of starch was achieved under the following conditions: starch concentration 20%–25% and 30 min autoclaving. Compared to autoclaving alone, the combined treatment reduced the variation in gel hardness of CCS. The lowest gel hardness of starch was observed at a starch concentration of 25%. The crystal structure of CCS changed from A-type to V-type due to autoclaving treatment, independent of the presence or absence of sodium alginate. The content of A-type crystal gradually decreased with prolonged autoclaving time.

Key words: sodium alginate, common corn starch, autoclaving treatment, pasting properties, crystal structure