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Corn starch, potato starch, pea starch were impregnated with ionic gums (sodium alginate, CMC, and xanthan, 1% based on starch solids) and heat-treated in a dry state for 0, 2, or 4 h at 130°C. Effects of the dry heating on paste viscosity (RVA), microstructure and thermal properties were examined. Dry heat treatment with ionic gums reduced the pasting temperature of the three starches. Heating with xanthan increased the paste viscosity of corn and potato starch. With heat treatment, the paste viscosity of all the starch-sodium alginate mixtures decreased. Heating with CMC increased the paste viscosity of potato starch, but decreased that of corn and pea starch. After dry-heating, To, Tp and Tc of potato starch with ionic gums decreased significantly. SEM of potato starch with CMC showed that the gel structure got compacter after drying-heating. Heat treatment obviously improved the functional properties of the three starches., (Copyright © 2012 Elsevier Ltd. All rights reserved.)

The effects of food gums, such as xanthan gum, guar gum, konjac glucomannan, carboxymethyl cellulose (CMC), and gelatin, on the pasting and textural properties of pea starch and the tensile properties of pea starch vermicelli were studied. The results showed that the addition of food gums tended to increase the peak and trough viscosities of pea starch, with the greatest effect being observed by the addition of konjac glucomannan. Pea starch gels mixed with 0.5% w/w xanthan gum, konjac glucomannan, or CMC exhibited the lowest hardness at 134.54, 140.80, and 166.95 g, respectively, which were lower than that of the control. Further, following the addition of food gums at 0.1%, pea starch gels had the highest springiness. The vermicelli tensile strength tended to decrease in the presence of food gums, except for CMC; the lowest value was observed following the addition of konjac glucomannan. [ABSTRACT FROM AUTHOR]