Starches’ rheological properties can be improved in association with other hydrocolloids in order to expand their industrial applications. Xyloglucan (XG) was mixed with starches and heated until complete starch gelatinization. Using the rheological tan delta (G”/G’) measurement and iodine-XG competition assay, an ideal proportion of 5:1 for interaction between high-amylose cornstarch and the XG was determined. The starch-amylose synergism was found to be related to the amount of amylose. For yam and high-amylose cornstarch, the G”/G’ declined from 0.075 to 0.073 (p p > 0.05), respectively, for the starch and hydrocolloid–starch mixture. For amylopectin-rich samples, cassava, normal, and waxy cornstarches, where the reaction is antagonistic, the G”/G increased from 0.390 to 0.865 (p p > 0.05), and 0.446 to 6.740 (p Keywords: almidón; hidrocoloides; hydrocolloids; reología; rheology; starch; xiloglucano; xyloglucan Document Type: Research Article DOI: http://dx.doi.org/10.1080/19476337.2014.946093 Affiliations: BioPol, Chemistry Department, Universidade Federal do Paraná (UFPR), P. O. Box 19081, 81531-990, Curitiba, PR, Brazil Publication date: April 3, 2015 $(document).ready(function() { var shortdescription = $(".originaldescription").text().replace(/\\&/g, '&').replace(/\\, '<').replace(/\\>/g, '>').replace(/\\t/g, ' ').replace(/\\n/g, ''); if (shortdescription.length > 350){ shortdescription = "" + shortdescription.substring(0,250) + "... more"; } $(".descriptionitem").prepend(shortdescription); $(".shortdescription a").click(function() { $(".shortdescription").hide(); $(".originaldescription").slideDown(); return false; }); }); Related content In this: publication By this: publisher By this author: de Freitas ; Woehl ; Kaminski ; da Silva ; Sierakowski GA_googleFillSlot("Horizontal_banner_bottom");