Influence of xanthan transition on the rheological properties of waxy starches.

The effects of xanthan gum on the properties of waxy starch systems were investigated with a particular focus on the conformational transition of xanthan. Different types of starches were used in this setup: maize, potato, chemically modified maize and rice. Under dilute conditions, xanthan gum and its transition did not affect the gelatinization of the starches.