Effect of Annealing on Physico-chemical Characteristics of Different Maize Starches

Abstract

Abstract: Maize starches with different amylose/amylopectin ratios (normal maize starch and waxy maize starch) were annealed at 40, 50 ℃and 60 ℃, respectively to study the effect of annealing on physicochemical properties of maize starches. The granular shape of normal maize starch and waxy maize starch was slightly deformed after the annealing treatment. With increasing annealing temperature, the swelling capacity and solubility of both starches revealed a decreasing trend. The viscosity of annealed starches was lower than their native counterparts. Meanwhile, annealing treatment caused an increase in the gelatinization temperature and little change in the gelatinization enthalpy of maize starch.

Key words: normal maize starch, waxy maize starch, annealing, physico-chemical properties

CLC Number:

TS231

References

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