Abstract: High-amylose corn starches were heated at 100℃ for 12h at a moisture content of 30%. The results showed the shape of starch granules did not change and the surface of them formed concave holes on heat-moisture treatment. The X-ray intensities of the major d-spacings of heat-moisture treated starches increased and the crystallinity was 44.65%(2.51% bigger than that of native starches). T0、Tp、Tc were respectively 14.02、18.81、6.87℃ higher than those of native starches and ΔH was 1.08cal/g lower. Heat-moisture treatment decreased the swelling power and solubility. Brabender amylogram of the starches was nearly a straight line on heat-moisture treatment. The hydrolysis rate of treated starches by acid (after 7d) and enzyme (after 2d) was smaller than that of native starches. The foregoing data showed that the interior structure of starches changed and associa- tions of amylose chains in the amorphous resulted in the formation of new crystallites of different stabilities during heat- moisture treatment.

Key words: heat-moisture treatment, high-amylose, starch, property