First of all, you need to know that the starch molecules are hydrogen bonded into starch granules, at room temperature, if you add water, the starch granules can only be reversible expansion of water molecules into the starch molecules after drying or can be restored to the previous state (starch does not return to the aging). But the temperature rises, resulting in the destruction of hydrogen bonds between molecules, so that water can fully enter the starch granules, resulting in irreversible expansion, then the starch begins to paste.

So in fact, as long as you can find a way to break the hydrogen bonds are able to make starch can be pasted at room temperature.

The methods to reduce the Gelatinization Temperature (GT) are as follows:

1: add electrolytes: such as NaOH, NaCl, ions of the paste to promote the size of the order of Li + & gt; Na + & gt; K + & gt; Rb +; OH - & gt; Salicylic acid & gt; K + & gt; Rb +; OH - & gt; Rb +; OH - & gt; Rb +; OH - & gt; OH - & gt; OH - & gt; OH - & gt; OH - & gt; OH - & gt; OH - & gt; OH - & gt. Salicylic acid>SCN->I->Br->Cl->SO42-

2: Physical milling, this method can only mildly reduce the pasting temperature

3: Chemical methods: esterification or etherification (modified starch)

4: Adding chemicals: such as urea, guanidine salt, dimethyl sulfoxide. Among them dimethyl sulfoxide can produce dissolution of starch before it is solubilized