To dissolve starch in DMSO is a viable option but I don't know the approach and the associated physico-chemical changes that may happen in the starch.
Starch is not soluble in cold/ normal water. modified starches may be soluble in normal water. Heat the water at around 70-75 deg. cel. and then dissolve the native starch. Precaution should be taken that depending upon the source of starch, it may initiate for gelatinization even at 75 deg.cel. For more details, refer Carbohydrate Chemistry by Whistler.
As Pravin said, hot water about 50 to 60C greatly help to dissolve starch in water. Beware about the maximum solubility to not reach saturation.
starch cannot be dissolved in water. This is mainly due to the particular granular structure of starch that makes it different from other carbohydrates. Heating of starch in water would only gelatinized starch and will not dissolve it. One of the methods that I was tried while ago to get starch solubilized in water and then look at the molecular structure of starch using SEC-MALL and FFF, was to use high pressure cell. There are a couple of published paper on the starch solubilization in water using high pressure cell. Prof. Bello Pereze based in Mexico was the person who first talked about this method and have papers on this issue.
Introduce in an Erlenmeyer (or scott bottle) a certain amount of the starch powder with deionised water. let it heat at 70°C for 20 min under stirring , then cool.
To my best knowledge, there are too many types of soluble starch in the market and each type varies from others by the ratio between amylopectin and amylose. The more amylose content in the starch the easier to dissolve in cold water. Starch with high content of amylose is very expensive.
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