Generic placeholder image

Current Materials Science


ISSN (Print): 2666-1454
ISSN (Online): 2666-1462

Review Article

A Review on Effect of Various Parameters on the Rheological Behaviour, Thermal Properties and Viscosity of Potato Starch

Author(s): Omji Porwal, Rishabha Malviya*, Muath Sheet Mohammed Ameen, Esra Tariq Anwar and Akanksha Sharma

Volume 15, Issue 1, 2022

Published on: 21 May, 2021

Page: [10 - 20] Pages: 11

DOI: 10.2174/2666145414666210521214130

Price: $65


Aim: The article aims to describe the rheological behavior of potato starch with reference to different parameters.

Methods: Various search engines, such as Science Direct, Google Scholar, Scopus, Google Patents, etc. were used for literature survey.

Discussion: The manuscript describes the rheology and its classification. It describes the importance of rheology and factor affecting viscosity. The manuscript focuses on the physicochemical properties of potato starch, rheological properties of potato starch and pharmaceutical uses of potato starch. The rheological property of potato starch depends on the shear rate and viscosity.

Conclusion: Rheological behavior of potato starch plays a significant role in food processing. In the future, potato starch will be used in various pharmaceutical companies, manufacturing, daily life and food products.

Keywords: Rheology, viscosity, starch, polysaccharide, thermal properties, potato starch.

Graphical Abstract
Arlon. Focus on Rheology. Materials for Electronics, Inc 2010; 1-8.
Chen S, Springer TA. Selectin receptor-ligand bonds: Formation limited by shear rate and dissociation governed by the Bell model. Proc Natl Acad Sci USA 2001; 98(3): 950-5.
[] [PMID: 11158576]
Xu F. Bubble hydrodynamics and mass transfer in complex media (Doctoral dissertation, INSA de Toulouse). Chem Proc Eng INSA de Toulouse 2019; 1-215.
Chhabra RP. Non-Newtonian fluids: an introduction. In: Deshpande AP, Krishnan JM, Kumar PBS, Eds. Rheology of complex fluids. New York: Springer 2013; pp. 3-34.
Tanvir S. Physical properties, evaporation and combustion characteristics of nanofluid-type fuels 2016.
Lu G, Wang XD, Duan YY. A critical review of dynamic wetting by complex fluids: from Newtonian fluids to non-Newtonian fluids and nanofluids. Adv Colloid Interface Sci 2016; 236: 43-62.
[] [PMID: 27521099]
Chhabra RP. Rheology: From simple fluids to complex suspensions. In: Belgacem N, Pizzi A, Eds. Lignocellulosic Fibers and Wood Handbook: Renewable Materials for Today’s Environment. John Wiley & Sons 2016; pp. 405-38.
Rapp BE. Microfluidics: modeling, mechanics and mathematics. William Andrew 2016; pp. 1-755.
Dewar RJ, Joyce MJ. The thixotropic and rheopectic behaviour of maize starch and maltodextrin thickeners used in dysphagia therapy. Carbohydr Polym 2006; 65(3): 296-305.
Lee CH, Moturi V, Lee Y. Thixotropic property in pharmaceutical formulations. J Control Release 2009; 136(2): 88-98.
[] [PMID: 19250955]
Vlachopoulos J, Strutt D. The role of rheology in polymer extrusion. New Technology for Extrusion Conference Italy 20-1
Qin Y. Seaweed hydrocolloids as thickening, gelling, and emulsifying agents in functional food products. In: Qin Y, Ed. Bioactive Seaweeds for Food Applications. Academic Press 2018; pp. 135-52.
Bergthaller W, Witt W, Goldau HP. Potato starch technology. Starke 1999; 51(7): 235-42.
Chen JF. Effects of amylose and amylopectin on the functional properties of starch. Retrospective Theses and Dissertations 1990; 1-77.
Song R, Murphy M, Li C, Ting K, Soo C, Zheng Z. Current development of biodegradable polymeric materials for biomedical applications. Drug Des Devel Ther 2018; 12: 3117-45.
[] [PMID: 30288019]
Vroman I, Tighzert L. Biodegradable polymers. Materials 2009; 2(2): 307-44.
Maniglia BC, Castanha N, Le-Bail P, Le-Bail A, Augusto PE. Starch modification through environmentally friendly alternatives: a review. Crit Rev Food Sci Nutr 2020; 2020: 1-24.
Zhang Z, Tian J, Fang H, et al. Physicochemical and digestion properties of potato starch were modified by complexing with grape seed proanthocyanidins. Molecules 2020; 25(5): 1-12.
[] [PMID: 32138212]
Ezekiel R, Rana G. Physicochemical properties of potato starch in relation to cultivar, growing location, season and crop maturity. Adv Hortic Sci 2009; 23(2): 94-100.
Vafina A, Proskurina V, Vorobiev V, Evtugin VG, Egkova G, Nikitina E. Physicochemical and morphological characterization of potato starch modified by bacterial amylases for food industry applications. J Chem 2018; 2018: 1-10.
Biliaderis CG. Structures and phase transitions of starch in food systems. Food Technol 1992; 46(6): 98-109.
Zhang W, Jackson DS. Retrogradation behavior of wheat starch gels with differing molecular profiles. J Food Sci 1992; 57(6): 1428-32.
Swinkels JJM. Industrial starch chemistry. AVEBE Brochure, Foxhol, The Netherlands; 8-24.
Colonna P, Mercier C. Gelatinization and melting of maize and pea starches with normal and high-amylose genotypes. Phytochemistry 1985; 24(8): 1667-74.
Tester RF, Morrison WR. Swelling and gelatinization of cereal starches. I. Effects of amylopectin, amylose, and lipids. Cereal Chem 1990; 67(6): 551-7.
Chen J, Jane J. Properties of granular cold-water-soluble starches prepared by alcoholic-alkaline treatments. Cereal Chem 1994; 71(6): 623-6.
Eastman JE, Moore CO. Tate and Lyle Ingredients Americas LLC, Cold-water-soluble granular starch for gelled food compositions. U.S. Patent 4465702, 1984.
Rajagopalan S, Seib PA. Granular cold-water-soluble starches prepared at atmospheric pressure. J Cereal Sci 1992; 16(1): 13-28.
Kaur B, Fazilah A, Karim AA. Alcoholic-alkaline treatment of sago starch and its effect on physicochemical properties. Food Bioprod Process 2011; 89(4): 463-71.
Light JM. Modified food starches: Why, what, where, and how. Cereal Foods World 1990; 35(11): 1081-92.
Jane JL, Seib PA. Preparation of granular cold water swelling/soluble starches by alcoholic-alkali treatments. US Patent US 5057157, 1991.
Singh J, Singh N, Saxena SK. Effect of fatty acids on the rheological properties of corn and potato starch. J Food Eng 2002; 52(1): 9-16.
Roberts SA, Cameron RE. The effects of concentration and sodium hydroxide on the rheological properties of potato starch gelatinisation. Carbohydr Polym 2002; 50(2): 133-43.
Kim CS, Walker CE. Effects of sugars and emulsifiers on starch gelatinization evaluated by differential scanning calorimetry. Cereal Chem 1992; 69(2): 212-7.
Savage HL, Savage HL, Osman EM. Effect of certain sugars and sugar alcohols on the swelling of cornstarch granules. Cereal Chem 1978; 55: 447-54.
Spies RD, Hoseney RC. Effect of sugars on starch gelatinisation. Cereal Chem 1982; 59(2): 128-31.
Bean MN, Yamazaki WT. Wheat starch gelatinization in sugar solutions. I. Sucrose: Microscopy and viscosity effects. Cereal Chem 1978; 55(6): 936-44.
Wootton M, Bamunuarachchi A. Application of differential scanning calorimetry to starch gelatinization. III. Effect of sucrose and sodium chloride. Starke 1980; 32(4): 126-9.
Biliaderis CG, Page CM, Maurice TJ, Juliano BO. Thermal characterization of rice starches: a polymeric approach to phase transitions of granular starch. J Agric Food Chem 1986; 34(1): 6-14.
Jang JK, Lee SH, Cho SC, Pyun YR. Effect of sucrose on glass transition, gelatinization, and retrogradation of wheat starch. Cereal Chem 2001; 78(2): 186-92.
Maaurf AG, Man YC, Asbi BA, Junainah AH, Kennedy JF. Gelatinisation of sago starch in the presence of sucrose and sodium chloride as assessed by differential scanning calorimetry. Carbohydr Polym 2001; 45(4): 335-45.
D’appolonia BL. Effect of bread ingredients on starch-gelatinization properties as measured by the amylograph. Cereal Chem 1972; 49: 532-43.
Baek MH, Yoo B, Lim ST. Effects of sugars and sugar alcohols on thermal transition and cold stability of corn starch gel. Food Hydrocoll 2004; 18(1): 133-42.
Beleia A, Miller RA, Hoseney RC. Starch gelatinization in sugar solutions. Starke 1996; 48(7‐8): 259-62.
Von Hippel PH. Neutral salt effects on the conformational stability of biological macromlecules. Protein-Ligand Interactions 1975; pp. 452-71.
Ciacco CF, Fernandes JLA. Effect of various lons on the kinetics of retrogradation of concentrated wheat starch gels. Starke 1979; 31(2): 51-3.
Chang SM, Liu LC. Retrogradation of rice starches studied by differential scanning calorimetry and influence of sugars, NaCl and lipids. J Food Sci 1991; 56(2): 564-6.
Miles CA, Morley MJ. Estimation of the thermal properties of foods: a revision of some of the equations used in COSTHERM. Proceedings of the IIR/EC Conference ‘Modelling of Thermal Properties and Behaviour of Foods During Production, Storage and Distribution. 135-43.
Krueger BR, Knutson CA, Inglett GE, Walker CE. A differential scanning calorimetry study on the effect of annealing on gelatinization behavior of corn starch. J Food Sci 1987; 52(3): 715-8.
Nurul M, Azemi BM, Manan DMA. Rheological behaviour of sago (Metroxylon sagu) starch paste. Food Chem 1999; 64(4): 501-5.
Kaleemullah S, Kailappan R. Latent heat of vaporization of moisture from red chillies. Int J Food Prop 2005; 8(2): 199-205.
Fontan CF, Chirife J, Sancho E, Iglesias HA. Analysis of a model for water sorption phenomena in foods. J Food Sci 1982; 47(5): 1590-4.
Furmaniak S, Terzyk AP, Gauden PA. The general mechanism of water sorption on foodstuffs–importance of the multitemperature fitting of data and the hierarchy of models. J Food Eng 2007; 82(4): 528-35.
Kohyama K, Nishinari K. Effect of soluble sugars on gelatinization and retrogradation of sweet potato starch. J Agric Food Chem 1991; 39(8): 1406-10.
I’anson KJ, Miles MJ, Morris VJ, Besford LS, Jarvis DA, Marsh RA. The effects of added sugars on the retrogradation of wheat starch gels. J Cereal Sci 1990; 11(3): 243-8.
Maxwell JL, Zobel HF. Model studies on cake staling. Cereal Foods World 1978; 13: 124-8.
Ward KEJ, Hoseney RC, Seib PA. Retrogradation of amylopectin from maize and wheat starches. Cereal Chem 1994; 71(2): 150-4.
Abedi E, Pourmohammadi K. Aggregation behaviors of sonicated tapioca starch with various strengths of Hofmeister salts under pre- and post-ultrasonic treatment. Food Hydrocoll 2020; 105: 105826.
Alavi S. Starch research over the years. Food Res Int 2003; 4(36): 307-8.
Li JH, Vasanthan T, Hoover R, Rossnagel BG. Starch from hull-less barley: IV. Morphological and structural changes in waxy, normal and high-amylose starch granules during heating. Food Res Int 2004; 37(5): 417-28.
Hansen LM, Setser CS, Paukstelis JV. Investigations of sugar-starch interactions using carbon-13 nuclear magnetic resonance. I. Sucrose. Cereal Chem 1989; 66(5): 411-5.
Lim H, Setser CS, Paukstelis JV, Sobczynska D. Nuclear magnetic resonance studies on wheat starch-sucrose water interactions with increasing temperature. Cereal Chem 1992; 69(4): 382-6.
Tomasik P, Wang YJ, Jane JL. Complexes of starch with low‐molecular saccharides. Starke 1995; 47(5): 185-91.
Deplace G, Mertens B. The commercial application of high pressure technology in the food processing industry. Colloques-Institut National De La Sante Et De La Recherche Medicale Colloques Et Seminaires 1992; pp. 469-9.
Masuda M, Saito Y, Iwanami T, Hirai Y. Effects of hydrostatic pressure on packaging materials for food. In: C. Balny, R. Hayashi, K. Heremans, P. Masson, Eds. High pressure and biotechnology Montrouge, France: Colloque INSERM/ John Libbey Eurotext. 1992; pp. 163-5.
Ochiai S, Nakagawa Y. Packaging for high pressure food processing. In: C. Balny, R. Hayashi, K. Heremans, P. Masson, Eds. High pressure and biotechnology Montrouge, France: Colloque INSERM/ John Libbey Eurotext. 1992; pp. 163-5.
Stolt M, Oinonen S, Autio K. Effect of high pressure on the physical properties of barley starch. Innov Food Sci Emerg Technol 2000; 1(3): 167-75.
Michel M, Autio K. Effects of high pressure on protein- and polysaccharide- based structures. In: M.E.G. Hendrickx, D. Knorr, Eds. Ultra high pressure treatments of foods. Moscow: Kluwer Academic/Plenum Publishers 2002; pp. 189-214.
Zdanowicz M, Staciwa P, Jędrzejewski R, Spychaj T. Sugar alcohol-based deep eutectic solvents as potato starch plasticizers. Polymers 2019; 11(9): 1-17.
[] [PMID: 31450743]
Ren J, Dang KM, Pollet E, Avérous L. Preparation and characterization of thermoplastic potato starch/halloysite nano-biocomposites: effect of plasticizer nature and nanoclay content. Polymers 2018; 10(8): 1-15.
[] [PMID: 30960733]
Altayan MM, Al Darouich T, Karabet F. On the plasticization process of potato starch: preparation and characterization. Food Biophys 2017; 12(4): 397-403.
Rao MA. Introduction. In: Rao MA, Ed. Rheology of Fluid and Semisolid Foods Principles and Applications. Gaithersburg: Aspen Publishers 2010; pp. 21-4.
Oakenfull D, Glicksman M. Gelling agents. Crit Rev Food Sci Nutr 1987; 26(1): 1-25.
[] [PMID: 3308320]
Borwankar RP. Food texture and rheology: a tutorial review. J Food Eng 1992; 16: 1-6.
Kim YS, Wiesenborn DP, Orr PH, Grant LA. Screening potato starch for novel properties using differential scanning calorimetry. J Food Sci 1995; 60(5): 1060-5.
Lai HM. Effects of hydrothermal treatment on the physicochemical properties of pregelatinized rice flour. Food Chem 2001; 72(4): 455-63.
Aguilera JM, Rojas E. Rheological, thermal and microstructural properties of whey protein‐cassava starch gels. J Food Sci 1996; 61(5): 962-6.
Autio K. Rheological and Microstructural changes of oat barley starches during heating and cooling. J Food Struct 1990; 9: 297-304.
Mackley MR, Marshall RTJ, Smeulders JBAF. The multipass rheometer. J Rheol (NYNY) 1995; 39(6): 1293-309.
Nowjee NC, Mackley MR. The melt rheology and foaming behaviour of starch using a Multipass Rheometer. Conference Proceedings for the 7th World Congress of Chemical Engineering; 2005; 10-4. July. Scotland, Glasgow.
Husband JC. The adsorption of starch derivatives onto kaolin. Colloids Surf A Physicochem Eng Asp 1998; 131(1-3): 145-59.
Golachowski A, Kislenko V, Drożdż W. Rheological properties of starch and kaolin mixtures in water during and after heating. Carbohydr Polym 2005; 61(3): 355-61.
Herrington TM, Clarke AQ, Watts JC. The surface charge of kaolin. Colloids Surf 1992; 68(3): 161-9.
Sastry NV, Séquaris JM, Schwuger MJ. Adsorption of polyacrylic acid and sodium dodecylbenzenesulfonate on kaolinite. J Colloid Interface Sci 1995; 171(1): 224-33.
Siffert B, Bocquenet Y. Polyacrylamide adsorption onto kaolinite in the presence of sodium dodecylbenzenesulfonate in saline medium. Colloids Surf 1984; 11(1-2): 137-43.
Husband JC. Adsorption and rheological studies of sodium carboxymethyl cellulose onto kaolin: effect of degree of substitution. Colloids Surf A Physicochem Eng Asp 1998; 134(3): 349-58.
Bratskaya S, Schwarz S, Liebert T, Heinze T. Starch derivatives of high degree of functionalization: 10. Flocculation of kaolin dispersions. Colloids Surf A Physicochem Eng Asp 2005; 254(1-3): 75-80.
“Stuck on Starch: A new wood adhesive”. US Department of Agriculture 2000. Available from:
Native potato starch is made through an extensive process of washing and then separating the starch, present in potato cell walls, so that it can be made into powdered form. Available from:
Potato processing and uses. Available from:
Skauge A, Zamani N, Gausdal Jacobsen J, Shaker Shiran B, Al-Shakry B, Skauge T. Polymer flow in porous media: Relevance to enhanced oil recovery. Colloids Interfaces 2018; 2(3): 1-27.
Adebowale D. Food Rheology. Abeokuta. University of Agriculture, Department of Food Science and Technology 2009; 1-37.
Braun DD, Rosen MR. Rheology modifiers handbook: practical use and application. Elsevier 2013.
Brady J, Dürig T, Lee PI, Li JX. Polymer properties and characterizationDeveloping solid oral dosage forms. Academic Press 2017; pp. 181-223.
Shirsand SB, Keshavshetti GG, Jonathan V. Hibiscus sabdariffa mucilage as a disintegrant in formulating fast dissolving tablets. Dhaka Univ J Pharm Sci 2016; 15(2): 143-9.

Rights & Permissions Print Export Cite as
© 2023 Bentham Science Publishers | Privacy Policy