Physicochemical and Functional Properties of Sour Starches from Different Cassava Varieties

This article reports our investigation on the effect of cassava varieties on the physicochemical and functional properties of sour starches. There were significant differences (P < 0.05) in the ash, pH, amylose, amylopectin, starch damage, total titratable acidity (TTA), sugar, and starch content but not moisture contents of various cassava sour starches. There were no significant differences (P > 0.05) in Water Absorption Capacity (WAC), swelling power, and solubility index, while significant differences were recorded in Least Gelation Concentration (LGC) and color at 5% level and granule size at P < 0.0001 for cassava sour starches. Peak viscosity values ranged from 333.17RVU (clone 4(2) 1425) to 380.75RVU (clone TME 1). There were significant differences (P < 0.05) in pasting properties except for pasting temperature and breakdown.     

Correlations of the Composition,Minerals, and RVA Pasting Properties of Various Potato Starches

Multiple linear regression equations were developed to correlate the granule size distribution, composition, and minerals content with the Rapid Visco Analyser (RVA) pasting properties of potato starches of different cultivars. From the experimental values and the values of the regression coefficients, it could be observed that a higher level of amylose resulted in a lower peak viscosity (PV) and breakdown (BD) and higher setback (SB) and peak viscosity temperature (PVT) in the potato starches. The reverse was observed when the phosphorus content was higher. Smaller granule size was associated with a decrease in the PVT, whereas larger granules demonstrated higher PV, BD, and SB values in the potato starches. A higher calcium content was associated with a decrease in PV and an increase in BD, SB, and PVT. On the other hand, higher potassium was associated with an increase in PV, BD, SB, and PVT. The sodium contents demonstrated a higher PV and SB, and the reverse was observed in the BD and PVT. It is difficult to conclude the precise role of magnesium ions to the RVA properties although as divalent cations, they may have similar effect as calcium. From the positive and negative values of the regression coefficients it was shown that the correlation is useful for determining more precise values of the RVA pasting properties using a multiple linear regression equation. The correlations were also useful for predicting the effects of the starch composition and minerals on the RVA pasting properties.     

Effects of Compositional and Granular Properties on the Pasting Viscosity of Rice Starch Blends

The changes in swelling power and pasting properties of suspensions of starch blends were studied in dependence on starch composition and at various isothermal temperatures (T_iso). Samples were prepared by mixing rice starches from Kaoshiung Sen 7 (KSS7, a high‐amylose‐content variety) and Taichung waxy 70 (TCW70, a waxy variety). Generally, mixing these starches at a comparable ratio caused significant decrements in overall swelling power, onset temperature of gelatinization or viscosity rise, and final viscosity of hot pastes after 30 min of isothermal stirring. Notable increases in the peak and conclusion temperatures of gelatinization and in the peak viscosity of the pastes were also observed. Generally, all viscosity parameters of the blends showed two linear dependencies on the starch composition, the graphs intersecting at a critical starch composition depending on the parameters concerned. The onset temperature of viscosity increase was related to the volume fraction of swollen granules when they were just closely packed in suspension. The volume fraction of KSS granules was smaller than that of TCW70. In addition, the rate of viscosity increase and the peak viscosity of the starch suspensions could be well described in terms of the swelling power (Q) when Q ≤ ∼27, and depending on the T_iso examined. From the photomicrographs of starch suspensions, the extensive shear‐induced disintegration of TCW70 granules in the co‐existence of rigid KSS7 granules was evident and in turn responsible for the reduced final viscosities of the hot pastes obtained from starch blends.     

Effect of Sodium Dodecyl Sulphate on the Physicochemical,Thermal and Pasting Properties of Cassava Starch

The effect of different concentrations of sodium dodecyl sulphate (SDS) on cassava starch properties after complexation and in situ addition were studied. The swelling volume of the starch‐SDS complexes increased to a maximum of 100 mL/g with increase in concentration of SDS (even at 0.004 mol SDS) with a corresponding decrease in solubility. During in situ addition also, a similar but gradual behaviour was observed for swelling volume and solubility. The apparent and total amylose contents showed an irregular trend. The soluble amylose content decreased with increase in concentration of SDS. In vitro enzyme digestibility of starch‐SDS complexes was significantly lowered compared to that of native starch. The water‐binding capacity showed an initial decrease followed by a significant increase at higher concentrations of SDS. DSC studies showed that in addition to the gelatinisation endotherm, a peak corresponding to the melting of the starch‐SDS complex was obtained in the case of in situ addition of the surfactant. The peak viscosity of starch during in situ addition of SDS exhibited a rapid increase except at the highest concentration. The peak viscosity of starch‐SDS complexes underwent an initial reduction followed by a gradual increase at higher concentrations. The breakdown, setback and pasting temperature were also affected.     

品种及地理位置对糯玉米糊化特性和食味品质影响

本研究以198个糯玉米主栽品种为材料,从适宜种植区角度测定了糯玉米淀粉糊化特征值和食味品质,并分析二者相关关系。结果表明,品种对糊化特征值的影响最大,峰值黏度、崩解值、终值黏度、回复值等糊化特征值基本呈正态分布,80%的材料峰值黏度集中在2 300~3 000 cP,超过3 000 cP 有16个品种。峰值黏度、谷值黏度、崩解值、终值黏度、回复值间为极显著正相关,与糊化时间、糊化温度呈极显著负相关。东南区的食味品质总评分最高,为86.8分,显著高于西南区、黄淮海区和东华北区,而西南区、黄淮海区、东华北区间差异不显著。峰值黏度、谷值黏度和崩解值与食味品质总分呈正相关且相关系数均在0.753以上,可用于评价糯玉米食味品质优劣。     

Thermal and Pasting Properties of Acid‐treated Rice Starches

The physicochemical properties of acid‐treated rice starches were investigated. Rice starches were treated with hydrochloric acid at different acid concentrations and hydrolysis times. The pasting properties were tested using a Rapid Visco Analyser, and gelatinization and retrogradation properties using a differential scanning calorimeter. The results showed that acid concentration had a more pronounced effect on degree of polymerization (DP) and viscosity than hydrolysis time. The onset, peak and conclusion temperatures of gelatinization were increased significantly with hydrolysis time, while the gelatinization enthalpy (ΔH_G) was decreased. In addition, there was an increase in the gelatinization temperature range with longer hydrolysis time. After storing gelatinized starches at 4°C for 7 days, the transition temperature and enthalpy (ΔH_R) to melt retrograded amylopectin did not change significantly. Additionally, the temperature and enthalpy transition for melting amylose‐lipid complex of all gelatinized and retrograded starches were in the same range.     

Physicochemical,Morphological, Thermal and Pasting Properties of Starches Isolated from Rice Cultivars Grown in India

Physicochemical, morphological, thermal, and pasting properties of starches, isolated from basmati (HBC-19 and Bas-370) and non-basmati (Jaya, a coarse cultivar; P-44 and HKR-120, the medium cultivars and Sharbati, fine cultivar) rice cultivars grown in India were studied. The amylose content of starches from different cultivars ranged from 2.25 (Jaya) to 22.21 g/100 g of starch (HBC-19). Jaya, HKR-120, and P-44 cultivars showed soft gel consistency as 84, 73, and 69 mm, respectively, whereas Sharbati, Bas-370 and HBC-19 cultivars showed medium gel consistency as 54, 53, and 58 mm, respectively. Swelling power (at 95°C) indicated a significant positive correlation with amylopectin content (r = 0.828, p < 0.05) and gel consistency (r = 0.983, p < 0.01). Turbidity had a highly significant positive correlation with solubility (r = 0.919, p < 0.01) and amylose content (r = 0.945, p < 0.01). Starch form Jaya cultivar showed the presence of smallest size granules (2.4–5.7 μm) with an average size of 3.96 μm, whereas Bas-370 showed the presence of largest size granules (3.3–6.7 μm) with an average size of 5.0 μm. The transition temperatures, enthalpy of gelatinization (ΔH_gel), peak height index (PHI) and gelatinization range were determined using differential scanning calorimetry (DSC). The starch from Sharbati cultivar showed highest onset temperature (T_o), peak temperature (T_p), conclusion temperature (T_c), enthalpy of gelatinization and peak height index (PHI) of 68.8°C, 73.2°C, 79.0°C, 11.56 J/g and 2.63 respectively. Pasting temperature of rice starches varied from 68.9°C (Jaya) to 74.5°C (Sharbati). The peak viscosities observed were in the range of 2223 to 3297 cP, lowest for HBC-19 starch and highest for Jaya starch.     

Gelatinization and Pasting Properties of Waxy and Non‐waxy Rice Starches

Gelatinization and pasting properties of diverse rice types grown in two locations were examined by differential scanning calorimetry (DSC) and rotational rheometry, respectively. The data were compared to previously reported molecular starch properties for these samples: specifically, amylose content, starch molecular weight (M_w), and amylopectin side‐chain‐length distributions. Significant correlations were observed between amylose content, starch M_w, and the weight degree of polymerization of the long side chains of amylopectin F₁(DP_w) and many of the gelatinization and pasting properties measured. Higher amylose content corresponded with increased gelatinization onset (T_o) and peak temperatures (T_p), pasting onset and peak temperatures, and decreased peak and trough viscosity. Starch M_w correlated negatively with T_o, T_p, pasting onset, and peak temperature and positively with peak, trough, final, and breakdown viscosity. Amylopectin with DP_w 59‐78 of F₁(DP_w) correlated with increased T_o, T_p, pasting onset and peak temperature, and decreased peak, trough, final and breakdown viscosity. Pasting properties were also somewhat related to DP_w 21 of shorter side chains of amylopectin (F₂(DP_w)). Significant correlations between F₂(DP_w) and peak, final, and breakdown viscosity were observed (r = −0.447*, −0.391*, −0.388*, peak, final, and breakdown viscosity, respectively).     

Pasting properties of Angelica dahurica starches in the presence of NaCl,Na2CO3, NaOH,glucose, fructose and sucrose

The pasting viscosities of starches from Angelica dahurica (three cultivars named Chuan Baizhi, Yu Baizhi and Qi Baizhi in Chinese, respectively), in the presence of NaCl, Na₂CO₃, NaOH, glucose, fructose and sucrose were determined with a rapid visco analyser. The pasting peak, trough or final viscosities and the pasting temperatures (Pt) of Baizhi starches increased with NaCl concentration increased from 0 to 3.0%. The peak viscosities of Baizhi starches increased at 0.2% Na₂CO₃ concentration and then decreased with Na₂CO₃ concentration up to 0.8%. The trough and final viscosities and the Pt decreased with Na₂CO₃ concentration up to 0.8%. The peak viscosities increased in 0.1%, but decreased in 0.2% NaOH concentration. The trough and final viscosities and the Pt decreased in the presence of NaOH. With the concentration of sugar (glucose, fructose and sucrose) increased from 0 to 20%, the pasting peak, trough and final viscosities of these starches increased significantly. For the same Baizhi starch, the elevation of peak viscosity was the most significant when fructose was added, and the elevation of final viscosity was the greatest when sucrose was added.     

Relationships Between Selected Properties of Seeds,Flours, and Starches from Different Chickpea Cultivars

ABSTRACT

Five desi (PBG-1, PDG-4, PDG-3, GL-769, and GPF-2) and one kabuli type (L-550) chickpea cultivars were evaluated for their seed mass, volume, hydration capacity, swelling capacity, cooking time, and instrumental textural properties (hardness, cohesiveness, gumminess, and chewiness). Flour was prepared from these chickpea cultivars and various physicochemical and functional properties were determined. The pasting (pasting temperature, peak viscosity, breakdown, and final viscosity) and gelatinization (T _o, T _p, T _c, and ΔH _gel) properties of these flours were measured using Rapid Visco Analyzer (RVA) and Differential Scanning Calorimeter (DSC), respectively. Starch was also isolated from chickpea cultivars and evaluated for amylose content, swelling power, solubility, and syneresis values. Physicochemical, cooking, and instrumental textural properties of seeds of different chickpea cultivars were related to physicochemical, gelatinization, and pasting properties of their flours and physicochemical properties of their starches. Selected properties of chickpea seeds were significantly correlated with the properties of their starches and flours. Hardness value of soaked chickpea seeds was positively correlated to cooking time, seed mass, seed volume, hydration, and swelling capacity (p < 0.01). Water solubility index (WSI) of chickpea flours was positively correlated to seed mass, volume, hydration capacity, and hardness value (p < 0.05). Selected instrumental textural parameters of seeds had positive correlation with ΔH _gel of flours (p < 0.01). Peak viscosity of flours showed positive correlation to breakdown, final viscosity, bulk density, and negative correlation to cohesiveness of soaked seeds (p < 0.01). Final viscosity showed negative correlation to bulk density and water absorption index (WAI) (p < 0.01) of flours.     

Characterization of the Pasting,Flow and Rheological Properties of Native and Phosphorylated Rice Starches

Phosphorylation of rice starch and its effects on the physiochemical properties of the starch were investigated. Phosphorylation was conducted using the oven heating method by heating mixtures of rice starch and monosodium dihydrogenphosphate at 120‐150°C for 0.5‐2 h, and the pasting, flow and rheological properties of the resulting starch phosphates were analyzed. Phosphorylation with substitution degrees of up to 0.12 was achieved by raising the reaction temperature to 140°C, but further increase in the temperature to 150°C caused a marked reduction in the degree of substitution. Phosphorylation resulted in significant declines in pasting temperature and setback, but increases in peak viscosity and breakdown. Suspensions of rice native starch and starch phosphates were shown to be non‐Newtonian, pseudoplastic fluids, exhibiting typical shear thinning. They also exhibited yield stress, the magnitude of which increased with the degree of phosphate substitution. Dynamic testing showed that phosphorylation resulted in a decrease in the temperature at which storage and loss moduli (G′ and G″) reached a peak during heating and a reduction in G′ during cooling. These results appeared to indicate that phosphorylation improved the shear stability of rice starch pastes and enhanced swelling of starch granules, but impeded starch retrogradation.     

Chemometric Analysis of the Gelatinization and Pasting Properties of Long‐grain Rice Starches in Relation to Fine Structure

Chemometric tests were carried out to better understand the multidimensional facet of starch fine structure‐relationship concerning gelatinization and pasting properties. With Ward's hierarchical cluster analysis 20 long‐grain rice starch samples were sorted out into three clusters based on similarities in functional properties, particularly, paste peak (PV) and final viscosity (FV). The three clusters (arbitrarily named Clusters A, B, and C) exhibited a pasting profile trend of PV<FV, PV˜FV, and PV>FV, respectively. Cluster A samples were also lower in peak temperature, range and enthalpy of gelatinization, and swelling power. These attributes were associated with higher amylose content (AM), β‐amylolysis limit, and percentage of B1 chains (DP13‐24), but lower amylopectin weight‐average molar mass (M_w) and percentage of A chains (DP6‐12). A 5‐variable linear discriminant function correctly predicted 85% of the Ward's cluster membership of the individual cultivars. The discriminant function included the variables A, B1, and B2 (DP25‐36) chains, average chain length (ACL), and gyration radius (R_z). Fine structure variance was fully explained by a total of nine principal components, with the first three components cumulatively accounting for 74%. The leading variables included in the three rotated components pertained to amylopectin chain length distribution (A, B2, and B3+ or DP≥37 chains, and ACL) and amylopectin molar mass (M_w, R_z, and polydispersity). AM and M_w were loaded most frequently in the 4‐variable, best‐fit linear regression models for predicting gelatinization and pasting properties. A combination of at least two fine structure variables controls the functionality of rice starch.     

Physicochemical,Morphological, Pasting,and Rheological Properties of Tamarind (Tamarindus indica L.) Kernel Starch

Starch was isolated from tamarind kernels, which are at present considered as waste. It was compared with corn and mung bean starch for its physicochemical, rheological, and morphological properties. Tamarind kernel starch showed significantly lower amylose content, light transmittance, solubility, and higher swelling power in comparison to corn and mung bean starch. The micrographs of tamarind kernel starch revealed its small oval shape granules with smooth surfaces. X-ray diffraction pattern of tamarind kernel starch was similar to corn starch with strong diffraction peaks at 15, 17, and 23° (2θ). Changes in storage modulus (G?), loss modulus (G??), and loss tangent (tan δ) during heating of starches showed the lowest peak G? for tamarind kernel starch, whereas the highest was observed for corn starch. Changes in G? and G?? during cooling, holding and subsequently heating were also studied. The frequency dependence of G? and G?? of starches measured at 25 and 95°C revealed their weak gel behavior. During cooling tamarind kernel starch showed lower increase in G? in comparison to other starches. Tamarind kernel starch was different from corn and mung bean starch in exhibiting highest peak, breakdown, and lowest setback viscosity. Tamarind seeds have potential as a relatively new, cheap, and underutilized source of starch in food applications.     

Morphological,Thermal, Pasting,and Rheological Properties of Barley Starch and Their Blends

Native barley starch, as well as its blends with corn, wheat, and rice starch at different ratios of 75:25, 50:50, 25:75 were examined in terms of morphology, thermal, pasting, rheological, and retrogradation properties. Amylose content varied between 10.9–41.4% in rice, corn, wheat, and barley while it ranged from 18.02–38.40% in blends of barley starch with rice, corn, and wheat. A rapid visco analyzer showed that barley starch and its blends having low amylose content exhibited higher peak viscosity, breakdown, and setback than the high-amylose-containing starches and their blends. Amylose content was found to be negatively correlated with swelling power while it exhibited nonlinear relationship with solubility index. The transmittance of starch suspension stored at 4°C decreased during storage up to 6 days. Barley starch granules were largest (<110 μm) in size followed by wheat (<30 μm), corn (<25μm) and rice (<20μm) starches. Gelatinization temperatures (To, Tp, Tc) and enthalpies of gelatinization (ΔHgel) of starches from different sources also differed significantly. Corn and rice starches showed higher transition temperatures in general than those from wheat and barley; however, they showed higher ΔHgel values. Barley starch showed a higher tendency towards retrogradation than the cereal starches. Barley starch showed highest peak G′, G″ and lower tan Ð than corn, rice and wheat starches during the heating cycle. This study showed that the magnitude of changes in their properties during blending depends on the amylase content and morphological characteristics.     

Transformation and Balance of Cyanogenic Compounds in the Cassava Starch Manufacturing Process

The balance of total cyanogenic compounds and distribution of each compound including bound cyanide, cyanohydrin and free cyanide were evaluated in a cassava starch factory, having a production capacity around 100 t starch per day. The production of starch began with transferring washed roots to the rasper, followed by a series of extractors, separators, dewatering centrifuge and flash dryer, with an average water consumption of 11.4 t per ton dry starch. The total amount of cyanogenic compounds entering the process varied from 28 to 43 kg HCN equivalent per day, depending on the root quality. In roots, 64% of bound cyanide was primarily found and it significantly decreased to 22% after rasping whereas the cyanohydrin content increased from 34% to 62%. Most of cyanogenic compounds, predominantly present as cyanohydrin (55 to 70%), was discharged in liquid and solid wastes, accounting for 92% and 5% of total cyanide in roots, respectively. Only a negligible amount of cyanogenic compounds remained in the starch products, having less than 2 mg HCN equivalent per kilogram dry starch. Typically, water from the separators with 91% total cyanide content was recycled to the root washer before being discharged as wastewater, whereas the liquid from the coarse extractor (43% of total cyanide) was recycled to the rasper. This could cause the accumulation of cyanogen in the process and, therefore, in the finished products. With knowledge of the balance and transformation of cyanogens in starch processing, it is possible to assure the quality of low‐cyanide starch by modifying starch process features such as water circulation and pH adjustment.     

不同品种板栗贮藏前后淀粉糊化特性研究

以9个板栗产区的12个主栽品种为试材,测定贮藏前后不同品种板栗淀粉的糊化特性及直链淀粉含量,比较不同品种板栗贮藏前后淀粉糊化特性的差异,探讨板栗淀粉糊化特性与直链淀粉含量的关系.结果表明:贮藏前后,各品种糊化特性存在显著差异(p＜0.05).其中,峰值黏度、谷值黏度、稀懈值和峰值时间在贮藏后降低;回冷值显著上升58.5～861 cp;最终粘度和糊化温度变化趋势与品种有关:小紫油栗、叶里藏、粘底板Q022、青扎的最终黏度,大板红、泰栗一号、小紫油栗、SQ022、六合中熟的糊化温度升高,而其他品种的最终黏度和糊化温度呈下降趋势.贮藏后,不同品种各RVA谱特征值的各变异系数(除糊化温度)均降低,各品种间差异程度缩小.贮藏前,各品种直链淀粉含量在17.21%～32.78%之间;贮藏后,直链淀粉含量增加0.18%～10.41%.相关分析表明,贮藏前后,直链淀粉含量与峰值黏度、谷值黏度、最终黏度、稀懈值呈负相关,而与回冷值、糊化温度和峰值时间呈正相关.板栗淀粉的糊化特性与直链淀粉含量密切相关,不同品种间的差异主要由品种自身的遗传特性决定.     

Isolation,composition, morphological and pasting properties of starches from rice cultivars grown in Nigeria

The isolation, composition, morphology and pasting properties of rice starches from different rice cultivars (N2R, Nerica II rice; IGR, Igbemo rice; ILR, Ilaje rice; and EAR, Efon Alaye rice) were studied. The starches were isolated from their flours by using a modified deproteination method in 0.1% NaOH. The highest starch yield of 65% was obtained from EAR with a residual protein of 0.41% and lowest starch yield of 45.70% from IGR with a residual protein of 0.42%. The AAM concentration of rice starches ranged from 21.88 to 26.04%. The sizes of the starch granules obtained from SEM were between 3 and 8 µm, some of the granules were individual (single) while others were fused (compound granules). The starch granules were small, polygonal and irregular in shape. The pasting parameters were evaluated using rapid visco analyser (RVA). Significant differences were observed in individual pasting parameters such as peak viscosity (PV), breakdown viscosity (BV), final viscosity (FV) and setback viscosity (SV). Cooked ILR starch had the highest PV (279.69 RVU; rapid viscosity units) and BV (52.50 RVU) when compared to the other starches. In contrast, N2R showed the highest FV (329.92 RVU) and SV (102.50 RVU), the latter due to the high concentration of AAM. The results revealed that cultivar has an effect on composition and pasting properties of rice starch.     

Structural and Physical Properties of Starches Isolated from Six Varieties of Millet Grown in China

This study investigated the structural and physical properties of starches extracted from six varieties of millet mainly grown in China. The amylose content of millet starches ranged from 17.6 to 28.4 g/100 g (dry weight basis, db), and a variety of waxy proso millet starch (0.38 g/100 g, db) was identified. These starches exhibited a majority of large polygonal granules with several indentations, few small spherical granules, and A-type crystallinity. Proso millet starch showed prominent paste clarity and freeze-thaw stability, whereas finger millet starch exhibited the highest solubility. Moreover, barnyard millet starch had the lowest sediment volume. The gelatinization enthalpy of proso millet starch was the highest (5.16 J/g). For non-waxy millet starch, the ratio of retrogradation (R%) was positively correlated with amylose content. Among all starches, the storage modulus (G′) was higher than the loss modulus (G″) during heating and cooling. The G′ and G″ of proso millet starch and barnyard millet starch pastes were significantly lower than other starches during cooling. The pasting properties of six millet starches significantly differed, had positive correlation with amylose content, and were affected by NaCl, sucrose, and pH values.     

普通玉米杂交种间原淀粉与羟丙基淀粉糊化性质关系的研究

本文采用湿法在实验室的条件下提取了17种普通玉米杂交种淀粉，并制取了羟丙基淀粉。采用快速粘度测定仪（RVA）测定了所有淀粉的糊化性质参数。结果表明：羟丙基淀粉提高了所有原淀粉的峰值和破损值；降低了所有原淀粉的谷值、终粘度、回生值、出峰时间和成糊温度；原淀粉和羟丙基淀粉的糊化性质参数在普通玉米杂交种间均达到了极显著相关水平，表明了羟丙基淀粉并没有改变原淀粉在普通玉米杂交种间的糊化性质差异性。羟丙基淀粉的糊化性质参数间的相关性显著水平发生了明显的变化，表明了不同的普通玉米杂交种的羟丙基淀粉的糊化性质参数的变化幅度是不同的。但是，羟丙基和原淀粉的相同糊化性质参数间的相关性都达到极显著的正相关水平，说明了羟丙基淀粉与原淀粉的糊化性质参数间存在密切关系，二者的糊化性质又存在着一致性。     

Granule Integrity and Starch Solubility During Slow,Extended Pasting of Maize Starch — the Second Viscosity Peak

Maize starch granule integrity and starch solubilisation at specific intervals during a relatively long pasting profile—which is known to exhibit biphasic peak viscosity character—was studied by microscopy and high‐performance size‐exclusion chromatography, respectively. Maize starch granules, although swelling and leaching components, remained mainly intact until the second viscosity peak when they lost integrity and formed a relatively homogenous paste. The second viscosity peak coincided with a decrease in starch content in solution and amylose going out of solution was mainly responsible for this decrease. It is suggested that the loss of granule integrity during the second viscosity peak increases the potential for amylose to form complexes with lipids at this stage. It is further suggested that the second viscosity peak is due to the formation and breakdown of superstructures of amylose‐lipid complexes.