Ultra high pressure (UHP)-assisted acetylation of corn starch

Potential roles of ultra high pressure (UHP) in starch granule reactivity and properties of acetylated starch were investigated. Corn starch was substituted with acetic anhydride at pressure range of 0.1–400 MPa for 15 min; also, conventional reaction (30 °C, 60 min) was conducted as reaction control. Native and acetylated corn starches were assessed with respect to degree of substitution (DS), X-ray diffraction pattern/relative crystallinity, starch solubility/swelling power, gelatinization, and pasting behavior. For the UHP-assisted acetylated starches, DS values increased along with increasing pressure levels from 200 to 400 MPa, and reaction at 400 MPa exhibited maximum reactivity (though lower than the DS value of the reaction control). Both UHP-assisted and conventional acetylation of starch likely occurred predominantly at amorphous regions within granules. Gelatinization and pasting properties of the UHP-assisted acetylated starches may be less influenced by UHP treatment in acetylation reaction, though restricted starch solubility/swelling were observed.     

Optimization of the synthesis of 1-allyloxy-2-hydroxy-propyl-starch through statistical experimental design

The synthesis of 1-allyloxy-2-hydroxy-propyl starches was studied using a statistical experimental design approach. The etherification of two different granular maize starches with allyl glycidyl ether (AGE) in a heterogeneous alkaline suspension was investigated. The optimal reaction conditions were found via experimental design and the obtained response factor, e.g. the degree of substitution (DS) of the starch hydroxyl group, was statistically evaluated. The effects of six process factors on DS, namely the starch concentration, the reaction time, the temperature, and the amount of NaOH, Na₂SO₄ and AGE were investigated. The statistical analysis showed significant impact of the temperature, the amount of NaOH and the amount of AGE on the DS for both starches. Optimum conditions for the highest DS for waxy maize starch were: 0.0166% AGE (based on dry starch (ds)) and 1.0% NaOH (ds) at 34 °C in 4 h; on dent maize starch, these were 0.0099% AGE (ds) and 1.0% NaOH (ds) at 37 °C in 16 h.     

Amylose content and chemical modification effects on thermoplastic starch from maize – Processing and characterisation using conventional polymer equipment

A design of experiments was performed on extruded starch based materials studied in a recently published article [Chaudhary, A. L., Miler, M., Torley, P. J., Sopade, P. A., & Halley, P. J. (2008). Amylose content and chemical modification effects on the extrusion of thermoplastic starch from maize. Carbohydrate Polymers, 74(4), 907–913] highlighting the effects of amylose content, chemical modification and extrusion on a range of maize starches. An investigation into the effects of starch type (unmodified 0–80% amylose starch; hydroxypropylated 80% amylose starch), screw speed and ageing after moulding on final product properties such as mechanical properties (Young’s modulus, maximum stress and strain at break), moisture absorption, morphology and retrogradation are included. A full factorial design was used to study these starch type, processing and final product property relationships. Microscopy was used to observe any morphological difference between the various starch types in thermoplastic starch (TPS) blends and X-ray diffraction (XRD) was used to observe changes in crystallinity over time (retrogradation). The results show that 0% amylose (waxy maize) and hydroxypropylated 80% amylose thermoplastic starches have mechanical properties comparable to that of low density polyethylene (LDPE) and high density polyethylene (HDPE), therefore these materials have the potential to be an environmentally friendly alternative to current polymer resins.     

Effect of high hydrostatic pressure on the formation of radicals in maize starches with different amylose content

Native and high pressure-treated (water suspensions, 650 MPa) waxy maize starch, containing mainly amylopectin, and Hylon VII, rich in amylose, were studied for their ability to generate free radicals upon thermal treatment at 180–230 °C. The electron paramagnetic resonance (EPR) spectroscopy was used to characterize the nature, number and stability of radicals. Various stable and short living (stabilized by N-tert-butyl-α-phenylnitrone (PBN) spin trap) radical species were formed. It was found, that at given conditions the waxy maize starch reveals higher ability to generate radicals, than Hylon VII. The presence of water and high pressure pretreatment of starches, both resulted in the reduction of the amount of thermally generated radicals. The decrease in crystallinity of waxy maize starch and of Hylon VII, occurring upon high pressure treatment, leads to the increase of the relative amount of fast rotating component in the EPR spectrum of both types of starches.     

Resistant glutarate starch from adlay: Preparation and properties

Reaction conditions were optimized to increase the content of resistant starch in adlay starch using esterification with glutaric acid, and the physicochemical properties of the prepared glutarate starches were investigated. Different amounts of glutaric acid (0.1–0.5 g/g starch, dry weight basis) were reacted with adlay starch at various temperatures (70–130 °C) and reaction times (3–9 h). The resistant starch levels increased with increased glutaric acid content, reaction temperature, and reaction time. The color difference was mainly affected by reaction time. The highest resistant starch content (RS 66%) was obtained using conditions of 0.4 g glutaric acid/g starch, 115 °C, and 7.5 h, with a color difference of 10.24. After digestion with α-amylase and amyloglucosidase, the water-soluble fraction of glutarate starch had more oligosaccharides than high-amylose maize starch (RS 43%). FT-IR and solid-state NMR detected carbonyl groups in the glutarate starch, indicating the formation of cross-linkages through esterification. The granular structure of the glutarate starches was not destroyed and they retained birefringence. After heating with an excess of water, the granules kept their shape but lost their birefringence. The glutarate starches had low solubility in both cold and hot water, and the resistant starch contents were unchanged after heating due to the restriction of swelling by cross-linking. The glutarate starches had a similar chain-length distribution to raw starch, indicating that acid hydrolysis took place at branching points in the amorphous region. Furthermore, the glutarate starches possessed a weaker crystalline region, more diverse double helical chains, and lower enthalpy than raw starch.     

Production of an amylase-degrading raw starch by Gibberella pulicaris

An endophytic fungus, Gibberella pulicaris, produced an amylase which degraded raw starches from cereals and other crops including raw potato, sago, tapioca, corn, wheat and rice starch. In each case, glucose was the main product. Among the raw starches used, raw potato starch gave the highest enzyme activity (85 units mg^–1 protein) and raw wheat starch the lowest (49 units mg^–1 protein). The highest amylase production (260 units mg^–1 protein) was achieved when the concentration of raw potato starch was increased to 60 g l^–1. Optimum hydrolysis was at 40°C and pH 5.5.     

Effects of protein on crosslinking of normal maize, waxy maize, and potato starches

Channels of maize starch granules are lined with proteins and phospholipids. Therefore, when they are treated with reagents that react at or near the surfaces of channels, three types of crosslinks could be produced: protein–protein, protein–starch, starch–starch. To determine which of these may be occurring and the effect(s) of channel proteins (and their removal) on crosslinking, normal and waxy maize starches were treated with a proteinase (thermolysin, which is known to remove protein from channels) before and after crosslinking, and the properties of the products were compared to those of a control (crosslinking without proteinase treatment). After establishing that treatment of starch with thermolysin alone had no effect on the RVA trace, three reaction sequences were used: crosslinking alone (CL), proteinase treatment before crosslinking (Enz-CL), proteinase treatment after crosslinking (CL-Enz). Two crosslinking reagents were used: phosphoryl chloride (POCl₃), which is known to react at or near channel surfaces; STMP, which is believed to react throughout the granule matrix. Three concentrations of POCl₃ (based on the weight of starch) were used. For both normal maize starch (NMS) and waxy maize starch (WMS) reacted with POCl₃, the trends were generally the same, with apparent relative degrees of crosslinking indicated to be CL-Enz = CL > Enz-CL, but the effects were greater with NMS and there were differences when different concentrations of reagent were used. The basic trends were the same when potato starch was used in the same experiments. Crosslinking with STMP was done both in the presence and the absence of sodium sulfate (SS). Both with and without SS and with both NMS and WMS, the order of indicated crosslinking was generally the same as found after reaction with POCl₃, with the indicated swelling inhibition being greater when SS was present in the reaction mixture. Examination of the maize starches with a protein stain indicated that channel protein was removed by treatment with thermolysin when the proteinase treatment occurred before crosslinking with either POCl₃ or STMP, but only incompletely or not at all if the treatment with the proteinase occurred after crosslinking. Because the crosslinking reactions were less effective when the protein was removed, the results are tentatively interpreted as indicating that they involved protein molecules, although there may not be a direct relationship.     

Direct fermentation of various pure and crude starchy substrates to L(+) lactic acid using Lactobacillus amylophilus GV6

Lactobacillus amylophilus GV6 fermented a variety of pure and natural starches directly to L(+) lactic acid. Starch to lactic acid conversion efficiency was more than 90% by strain GV6 at low substrate concentrations with all starches. The strain GV6 produced high yields of lactic acid per g of substrate utilized with pure starches such as soluble starch, corn starch, and potato starch, yielding 92–96% at low substrate concentrations in 2 days and 78–89% at high substrate (10%) concentrations in 4–6 days. Strain GV6 also produced high yields of lactic acid per g of substrate utilized with crude starchy substrates such as wheat flour, sorghum flour, cassava flour, rice flour and barley flour yielding 90–93% at low substrate concentrations in 2 days and 80% or more at high substrate concentrations in 6–7 days. Lactic acid yields by L. amylophilus GV6 with pure starches were comparable when low cost crude starchy substrates were used. Lactic acid productivity by strain GV6 is higher than for any other previously reported strains of L. amylophilus.     

Chemical and physical properties of ginkgo (Ginkgo biloba) starch

Starch isolated from mature Ginkgo biloba seeds and commercial normal maize starches were subjected to α-amylolysis and acid hydrolysis. Ginkgo starch was more resistant to pancreatic α-amylase hydrolysis than the normal maize starch. The chain length distribution of debranched amylopectin of the starches was analyzed by using high performance anion-exchange chromatography equipped with an amyloglucosidase reactor and a pulsed amperometric detector. The chain length distribution of ginkgo amylopectin showed higher amounts of both short and long chains compared to maize starch. Naegeli dextrins of the starches prepared by extensive acid hydrolysis over 12 days demonstrated that ginkgo starch was more susceptible than normal maize to acid hydrolysis. Ginkgo dextrins also demonstrate a lower concentration of singly branched chains than maize dextrins, and unlike maize dextrin, debranched ginkgo shows no multiple branched chains. The ginkgo starch displayed a C-type X-ray diffraction pattern, compared to an A-type pattern for maize. Ginkgo starch and maize starch contained 24.0 and 17.6% absolute amylose contents, respectively.     

Structural modifications and thermal transitions of standard maize starch after DIC hydrothermal treatment

Standard maize starch was hydrothermally treated by Instantaneous Controlled Pressure Drop (DIC) process at three pressure levels (1, 2 and 3 bar) corresponding to the temperatures of 100, 122 and 135 °C (at 13–27% moisture), respectively. The structural effects of various hydrothermal conditions were examined with differential scanning calorimetry (DSC) and wide-angle X-ray diffraction. In order to understand the changes that occur during DIC treatment, melting endotherms of native maize starch at various moisture contents were determined. The gelatinization temperatures of DIC treated standard maize starch increased with DIC treatment. The transition temperatures (T_o, T_p) are closely related to the combined effect of pressure and processing time. At approximately 10 min of processing time, T_o and T_p were 65.7 and 72.3, 68.8 and 73.6 °C, 74.8 and 79.8 °C for pressure levels of 1, 2 and 3 bar, respectively (against 63.1 and 69.6 °C for native starch). DIC treatment narrowed the gelatinization temperature range and decreased gelatinization enthalpy (ΔH), as the severity of processing conditions increased. ΔH decreased from 11.4 J g⁻¹ (native) to 11.0 (1 bar), 9.0 (2 bar) and 1.7 J g⁻¹ (3 bar) for treated maize starch during approximately 10 min. Relative crystallinity of hydrothermally treated starch decreased with increasing DIC conditions. The A-type crystalline pattern was progressively lost (at pressure level 2 bar) and substituted by the V_h-type X-ray diffraction pattern, corresponding to the formation of amylose–lipid complexes. For severe DIC conditions (pressure level of 3 bar), the substitution was completed. Microscopic observations revealed progressive loss of the birefringence of DIC treated starch granules except at low pressure (1 bar), while the integrity of starch granules was preserved for all the conditions. These modifications that reveal important changes in the crystalline organization of the starch granules are related to their functional properties.     

Synthesis of carboxymethyl cellulose (CMC) and starch-based hybrids and their applications in flocculation and sizing

Starch and hydrolyzed starches along with carboxymethyl cellulose were independently subjected to cationization by reacting them with N-(3-chloro-2-hydroxypropyl) trimethylammonium chloride (known commercially as Quat 188) in presence of alkaline catalyst. The cationization reaction was carried out under different conditions Optimal reaction conditions could be achieved at Quat 188 (2 mmol), NaOH (1 mmol) at temperature (70 °C) 60 min for CMC or 120 min for starch. The cationic products were characterized by FTIR spectroscopy, and nitrogen percentage. Application of the cationized products as well as their parent materials in textile sizing was also undertaken. Moreover, hybrids of starch-Quat 188 and CMC-Quat 188 were used as flocculants; flocculation was carried at pH 6 using different flocculant dose. Results obtained indicate that the cationic-based hybrids – under investigation display characteristics, which qualify them to function as an excellent sizing and flocculating agents.     

Molecular characterization demonstrates that the <Emphasis Type="Italic">Zea mays</Emphasis> gene <Emphasis Type="Italic">sugary2</Emphasis> codes for the starch synthase isoform SSIIa

Mutations in the maize gene sugary2 (su2) affect starch structure and its resultant physiochemical properties in useful ways, although the gene has not been characterized previously at the molecular level. This study tested the hypothesis that su2 codes for starch synthase IIa (SSIIa). Two independent mutations of the su2 locus, su2-2279 and su2-5178, were identified in a Mutator-active maize population. The nucleotide sequence of the genomic locus that codes for SSIIa was compared between wild type plants and those homozygous for either novel mutation. Plants bearing su2-2279 invariably contained a Mutator transposon in exon 3 of the SSIIa gene, and su2-5178 mutants always contained a small retrotransposon-like insertion in exon 10. Six allelic su2 ^– mutations conditioned loss or reduction in abundance of the SSIIa protein detected by immunoblot. These data indicate that su2 codes for SSIIa and that deficiency in this isoform is ultimately responsible for the altered physiochemical properties of su2 ^– mutant starches. A specific starch synthase isoform among several identified in soluble endosperm extracts was absent in su2-2279 or su2-5178 mutants, indicating that SSIIa is active in the soluble phase during kernel development. The immediate structural effect of the su2 ^– mutations was shown to be increased abundance of short glucan chains in amylopectin and a proportional decrease in intermediate length chains, similar to the effects of SSII deficiency in other species.     

Application of germinated maize starch in textile printing

Germinated maize is generally discarded as a waste material. In the present investigation starch obtained from germinated maize has been compared with the starch from non-germinated maize, as a thickener in textile printing. Extraction of starch was done by alkali steeping method. Analysis of both the starches was done by measuring swelling power, paste clarity, particle size, crystallinity and iodine binding. Printing of vat dyes on 100% cotton fabric was carried out using both the starches. The prints were analysed by measuring colour value (K/S and L^*, a^*, b^* value), bending length and fastness to washing and crocking. Results suggest that germinated maize starch can substitute the non-germinated maize starch partially if not fully, as a thickener in printing.     

Enzymatic esterification of starch using recovered coconut oil

Modification of maize and cassava starches was done using recovered coconut oil and microbial lipase. Microwave esterification was advantageous as it gave a DS 1.55 and 1.1 for maize starch and cassava starch, respectively. Solution state esterification of cassava starch for 36 h at 60 °C gave a DS of 0.08 and semi-solid state esterification gave a DS of 0.43. TGA and DSC studies showed that the higher DS attributed to the thermostability, since onset of decomposition is at a higher temperature (492 °C) than the unmodified (330 °C) and was stable above 600 °C. -Amylase digestibility and viscosity reduced for modified starch.     

Efficacy of three commercially available ballast water biocides against vegetative microalgae, dinoflagellate cysts and bacteria

One proposed solution to the problem of ballast-mediated aquatic invasions involves chemically treating ballast water to kill key target organisms. Here, we examine the efficacy of three commercially available ballast water biocides using vegetative microalgae, dinoflagellate resting cysts and bacteria as test organisms. Chemicals tested were the ballast water biocides SeaKleen^® and Peraclean^® Ocean, and the chlorine dioxide biocide Vibrex^®. Results demonstrate that the applicability of each of the three chemical biocides as a routine ballast water treatment is limited by factors such as cost, biological effectiveness and possible residual toxicity of the discharged ballast water (assessed on the basis of impact on motility of vegetative marine microalgae). Of the three biocides tested, Peraclean^® Ocean appears to hold the most potential; however its effectiveness in shipboard trials is yet to be proven. Peraclean^® Ocean was biodegradable within 2–6 weeks (initial concentration of 200 ppm), could effectively inactivate resting cysts of the marine dinoflagellates Gymnodinium catenatum, Alexandrium catenella and Protoceratium reticulatum at 400 ppm, could control bacterial growth of Escherichia coli, Staphylococcus aureus, Listeria innocua and Vibrio alginolyticus at 125–250 ppm, and could eliminate vegetative dinoflagellate cells at a concentration of 100 ppm. SeaKleen^® eliminated vegetative microalgae at 2 ppm and could control resting cysts of the dinoflagellates G. catenatum and P. reticulatum at a concentration of 6 and 10 ppm, respectively, when exposed for a period of 2 weeks. SeaKleen^® did not inactivate resting cysts of A. catenella at a concentration of 10 ppm and was found to degrade at a rate that could result in the discharge of residual toxic water into the marine environment. Together with the poor bactericidal properties of SeaKleen^® (100–200 ppm required), this may limit the use of this biocide as a routine treatment option. Vibrex^® is not a suitable ballast water treatment option due to the need for hydrochloric acid as an activator, however it was found to be the most effective against bacteria (complete inhibition at 15 ppm) indicating that onboard chlorine dioxide generators may provide an effective bacterial treatment option. The performance of these biocides was adversely influenced by a variety of factors including low water temperatures (6 °C compared to 17 °C), light versus dark conditions, and the presence of humus-rich seawater and ballast water sediments.     

THE DIGESTIBILITY OF INSOLUBLE STARCHES BY THE AMYLASES IN THE DIGESTIVE SYSTEM OF THE BUG LYGUS DISPONSI AND THE EFFECT OF CI− AND NO3− ON THE DIGESTION1

The digestibility of raw starches by the amylases in the digestive system of Lygus disponsi and the effect of Cl^– or NO₃ ^– on the digestion were investigated. Raw potato starch was only little digested by the amylases, while raw wheat starch was digested fairly well and raw corn starch moderately. The promoting effect of Cl^– or NO₃ ^– on the digestion of the raw starch was nil in potato, pronounced in corn and moderate in wheat. In the shaking incubation, the promoting effect of NO₃ ^– on the digestion of raw wheat starch showed a tendency to be negative. When the insoluble starches were cooked, their digestibility was improved and about equal among wheat, corn and potato. The promoting effect of Cl^– or NO₃ ^– on the digestion of the cooked insoluble starches exceeded those of the raw insoluble starches and the cooked soluble starch. The possibility of starch digestion by L. disponsi and the significance of the promoting effect of Cl^– and NO₃ ^– on the digestion were discussed.

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Zusammenfassung Die Verdaulichkeit roher Stärke durch die Amylasen im Verdauungssystem der Wanze L. disponsi und die Wirkung von Cl^– und NO₃ ^– auf die Verdauung wurde untersucht. Rohe Kartoffelstärke wurde durch die Amylasen nur wenig verdaut, aber rohe Weizen- und Maisstärken ziemlich gut, beziehungsweise leidlich. Die fördernde Wirkung von Cl^– und NO₃ ^– auf die Verdauung der rohen Stärken war null bei der Kartoffel, ausgeprägt beim Mais und mittelmässig beim Weizen. Im Falle der Schuttel-Inkubation zeigte die fördernde Wirkung von NO₃ ^– auf die Verdauung roher Weizenstärke eine Neigung negativ zu werden. Wenn unlösliche Stärke gekocht wurde, wurde ihre Verdaulichkeit verbessert, und für alle der Weizen-, Mais- und Kartoffelstärken zwar im gleichen Masse. Die fördernde Wirkung von Cl^– und NO₃ ^– auf die Verdauung der gekochten unlöslichen Stärke ging über diejenige der rohen unlöslichen Stärke und der gekochten löslichen Stärke hinaus. Die Möglichkeit der Stärkeverdauung durch L. disponsi und die Bedeutung der fördernde Wirkung von Cl^– und NO₃ ^– auf Verdauung wurden erörtert.

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Contribution No. 42 from the Laboratory of Entomology, Obihiro Zootechnical University.     

Effect of acid–alcohol treatment on the molecular structure and physicochemical properties of maize and potato starches

The molecular structure and physicochemical properties of acid–alcohol treated maize and potato starches (0.36% HCl in methanol at 25 °C for 1–15 days) were investigated. The yields of the modified starches were ranging from 91 to 100%. The average granule size of modified starches decreased slightly. The solubility of starches increased with the increase of treatment time, and the pasting properties confirmed the high solubility of modified starches. The gelatinization temperatures and range of gelatinization increased with the increase of treatment time except T_o (onset temperature) of maize starch. Molecular structures of modified starches suggested the degradation of starches occurred mostly within the first 5 days of treatment, and degradation rate of potato starch was higher than maize starch both in amylopectin and in amylose. Maize starch was found less susceptible to acid–alcohol degradation than potato starch.     

Starch conversion by amylases fromAureobasidium pullulans

Summary A color variant strain (NRRL Y-12974) ofAureobasidium pullulans produced a saccharifying -amylase and two forms of glucoamylase extracellularly when grown on starch at 28°C for 4 days. A sugar syrup containing DP1 (degree of polymerization) and DP2 (31) was made from maltodextrin DE (dextrose equivalent) 10 (35%, w/w) at 55°C and pH 4.5 using the amylase preparation (40 U g^–1 DS (dry substance). The syrup composition was highly dependent upon substrate concentration but nearly independent of enzyme dose. Glucose syrup containing 93% glucose was made from maltodextrin DE 10 (35%, w/w) at 65°C and pH 4.5 using the same enzyme preparation at 100 U g^–1 DS. The enzyme preparation (100 U g^–1 DS) produced 98–100% glucose from raw corn starch at pH 4.5 and 50°C.The mention of firm names or trade products does not imply that they are endorsed or recommended by the US Department of Agriculture over other firms or similar products not mentioned. Abbreviations: DE, dextrose equivalent (an indication of polymerization; reducing sugars as percentage glucose); DP, degree of polymerization; DP1, glucose; DP2, disaccharide; DP3, trisaccharide; DP4, tetrasaccharide; DS, dry substance.     

Carboxymethyl Chinese yam starch: synthesis, characterization, and influence of reaction parameters

Carboxymethyl starch (CMS) was obtained as a product of the reaction of starch and monochloroacetic acid (MCA) in the presence of sodium hydroxide. The influence of the molar ratio of NaOH/AGU, the molar ratio of MCA/AGU, the reaction time, reaction temperature, and the water content on the degree of substitution (DS) was studied. The optimal molar ratio of NaOH/AGU and MCA/AGU is 2.4 and 1.0, respectively. Increase of the ratio of NaOH/AGU or MCA/AGU leads to an increase in DS, but only to certain extent. The highest values of the DS were obtained when the carboxymethylation was performed at 60 °C for 2.5 h. The water content in the reaction media ethanol was optimal at 20% (v/v). The scanning electron micrographs (SEMs) revealed that the carboxymethylation affected the structural arrangement of the starch and caused granular disintegration. The particle size distribution (PSD) also displayed that the average particle diameter increased greatly after modification from 37.37 μm to 72.88 μm. Wide angle X-ray diffractometry (XRD) revealed that starch crystallinity was obviously reduced after carboxymethylation. The new bands at 1600 cm⁻¹ and 1426 cm⁻¹ in FT-IR indicated that the starch granules were substituted.     

New starches: Physicochemical properties of sweetsop (Annona squamosa) and soursop (Anonna muricata) starches

Starch from the fruits of sweetsop (Anonna squamosa) and soursop (Anonna muricata) were isolated and purified and the fat, ash, phosphorus and protein contents measured. The amount of amylose present was determined spectrophotometrically and found to be very similar (19%) for both starches. Scanning electron microscopy showed very small indented and spherical granules from both with an average granule size of 4.84 μm and 4.72 μm, respectively. The physicochemical properties, namely the swelling power, solubility, pasting characteristics, paste clarity and freeze–thaw stability were studied to assess the functionality of the starch pastes as hydrocolloids. The sweetsop starch showed higher swelling power and solubility compared to soursop starch and had a lower gelatinization temperature indicating a weaker granular structure. Sweetsop starch exhibited a lower pasting temperature, higher viscosity peak, higher viscosity breakdown and lower setback, higher paste clarity and freeze–thaw stability compared to soursop starch. The low gelatinization temperature and high freeze thaw stability of sweetsop starch are comparable to that of waxy corn. The properties of sweetsop indicate that it has potential for application as a thickener in frozen foods.