Influence of xanthan transition on the rheological properties of waxy starches

The effects of xanthan gum on the properties of waxy starch systems were investigated with a particular focus on the conformational transition of xanthan. Different types of starches were used in this setup: maize, potato, chemically modified maize and rice. Under dilute conditions, xanthan gum and its transition did not affect the gelatinization of the starches. However, significant effects on the pasting behavior were observed, where the xanthan transition caused a significant reduction of the viscosity. It was demonstrated that xanthan can limit the breakdown of sensitive starch granules and that this effect might be enhanced by the xanthan transition. Flow curves of the cooled pastes showed that granule integrity is a prerequisite for optimal xanthan functionality, but the granule stabilizing effect of xanthan was too limited under these pasting conditions to significantly influence the flow behavior.