LAUSR

Abstract The data of aqueous solubility of starch are essential for the determination of appropriate uses of starch and design of starch based food products. Unfortunately, these data are scarce and often, some are inconsistent. The aqueous solubility of starches from various botanical sources (tuber, cereal and legume) at 338.2 to 368.2 K were measured following the shake-flask method with necessary modifications. In general, the aqueous solubility of starches enhanced significantly as the system temperature increased. The newly developed solubility model as a combination of Clausius–Clapeyron relation and Flory Huggins theory was fitted to the aqueous solubility data of the starches. The model exhibits excellent aqueous solubility prediction of cereal, tuber and legume starches. Composition exhibits stronger effect on the Flory Huggins interaction parameter than the temperature. In conclusion, Flory Huggins approach can be used as a powerful tool in the estimation of aqueous solubility of starches.