Thermal studies on the gelatinisation and retrogradation of heat¯moisture treated starch

The gelatinisation and regelatinisation of heat¯moisture treated corn starches with different heating temperatures (120 and 130°C) and corn starch without treatment were studied by differential scanning calorimetry (DSC). The gelatinisation peak in the heating DSC curves shifted to higher temperatures with increasing temperature of heat¯moisture treatment. The endothermic enthalpy of the gelatinisation decreased with the severity of heat¯moisture treatment whilst those for the disintegration of amylose¯lipid complex increased. The retrogradation ratio increased faster for heat¯moisture treated corn starch than for corn starch without treatment.