Composition Dependencies of the Rheological Properties of Rice Starch Blends

The gelatinization, pasting, and dynamic rheological parameters of rice starch dispersions from Kaoshiung Sen 7 (KSS7), Taichung Waxy 70 (TCW70), and their blends were examined in relation to total starch concentration (C_t) and the property of starch components. Mixing the rice starches, especially at equivalent ratios, resulted in decreasing onset temperature for gelatinization or developing viscosity and in cold‐paste viscosity, accompanied by a synergistically increased peak viscosity. The logarithmic of storage moduli, G′, for all starch dispersions except the retrograded systems of C_t = 20–30 wt%, showed two linear dependencies on the weight‐average amylose content (AC) of the blends separating at a critical AC of 20 wt% (i.e., TCW70 = 25 wt%). Interestingly, the temperatures at which G′ started to increase drastically maximized on heating, and the exponent n of G′ ∝ C_tⁿ also maximized at the same TCW70 starch concentration Generally, the elasticity of the systems after complete gelatinization and retrogradation followed the isostress models of Takayanagi's blending laws at C_t = 10 wt%, but changed to the intermediates of isostress and isostrain at C_t = 20–30 wt%. The changes in these parameters can be explained by competitive swelling behavior, the strengthening effect of swollen granules, and shear disintegration.