EFFECT OF MIXING CASSAVA, POTATO AND SWEET POTATO STARCHES ON THE PROPERTIES OF THEIR BLENDS

In order to optimally improve as much as possible the properties of native starch and modified starch, different blends of cassava starch, potato starch and sweet potato starch were prepared to investigate the effect of blending on the acidolysis, acetylation and cross-linking degree, as well as other properties of the obtained starches. The results showed that cassava starch, potato starch and sweet potato starch differed in their sensibility to the acidolysis agent, cross-linker and acetylating reagent. Potato starch was more difficult to hydrolyze than cassava starch, while sweet potato starch was more difficult to acetylate than potato starch. The enthalpy change of the starch blend was greater than that of any of its components. The crystalline structure of the blend was closer to that of cassava starch rather than that of sweet potato starch, at the ratio of cassava starch to sweet potato starch of 1:1.