Influence of Annealing on the Pasting Properties of Starches from Varying Botanical Sources

Pea, potato, wheat, and rice starches were annealed for 24 hr. Differential scanning calorimetry data were collected; pasting characteristics were determined using the Brabender Viscoamylograph and the Newport Scientific Rapid Visco-Analyser (RVA); and amylose leaching during heating in the viscoamylograph was examined. Differential scanning calorimetry data showed an increased gelatinization temperature and enthalpy, and a narrower gelatinization temperature range for all starches. Viscoamylograph viscosity curves showed that annealing resulted in an increased peak viscosity (except for potato starch), and an increased viscosity upon cooling. The amount of amylose leached from the granules was not linked to viscosity changes. Less amylose was leached from the granules of annealed pea and potato starches. The amount of solubilized amylose was practically unchanged (slightly