Multi-scale structures and physicochemical properties of waxy starches from different botanical origins

The multi-scale structures and physicochemical relationships of three different types of waxy starches (maize, tapioca, and potato) were investigated. The maize and tapioca starches exhibited A-type crystalline polymorph compared to potato starch (B-type). The WMS showed higher amorphous content (5.56 %) than other waxy starches. The WTS exhibited a low tendency of retrogradation with its high f_a (DP 6-12) and low f_b3 (DP ≥ 37) proportion of chains. Double helix content of WPS was observed highest with a high pasting viscosity (952.3 BU). Low f_a (DP 6-12) and high f_b3 (DP ≥ 37) chain proportions of the WPS retrograded easily. The compactness of the semi-crystalline aggregation structure influenced the retrogradation properties of waxy starches with a positive correlation. Furthermore, the peak viscosity of pastes was correlated with the proportion of f_b3 (DP ≥ 37) chains, mass fractal dimension, and double helix content. The results provide guidance to design the application of waxy starches in the production of clean-labels.