COMPARISON OF STARCH FROM FLINT CORN WITH THAT FROM DENT CORN AND POTATO

The physical, chemical and functional properties of starch isolated fr om corn grown in Alberta, predominantly flint, and dent corn grown in Ontario and U.S.A. were evaluated. Starch isolated from Alberta-grown potato was used for comparison. Starch from Alberta corn had the small est amylose content. It also exhibited slightly lower gelatinization t emperatures and enthalpy of gelatinization. Amylose content positively influenced enthalpy of gelatinization and syneresis at 4 degrees C, a nd negatively affected syneresis at -15 degrees C and water binding ca pacity. Starches from the three locations were similar in their suscep tibility to alpha-amylase hydrolysis, measured by the release of solub le carbohydrate, and under scanning electron microscopy. Potato starch had different properties from the corn starches. (C) 1996 Academic Pr ess Limited