Rheological and gel properties of potato starch and pea starch blends

Potato starch was mixed with pea starch at different proportion. The pasting properties,rheological properties and gel strength of the blends were investigated by dynamic rheometer and texture analyzer. The results indicated that the pasting temperature of blends decreased with increasing of potato starch ratio,which decreased from 70.1 ℃ to 64.6 ℃. When total starch concentration was 6%,the storage modulus G′ of blends were the largest(810.1 and 814.7 Pa) with 1∶5 and 1∶11 ratio of potato starch and pea starch. However,the loss modulus G″ of blends were the maximum(41.0 and 41.6 Pa) at 1∶3 or 1∶5 ratio. As the ratio of potato starch and pea starch was 1∶11 and 1∶5,the blends had smaller Tanδ,better gel forming ability and larger gel strength(98.5~100.1 g) than those of other ratios.