Author:

Keywords:

Wheat, Science & Technology, Physical Sciences, Life Sciences & Biomedicine, Chemistry, Applied, Food Science & Technology, Chemistry, WHEAT, 0301 Analytical Chemistry, 0703 Crop and Pasture Production, 0908 Food Sciences, Food Science, 3006 Food sciences, 3401 Analytical chemistry

Abstract:

Gelatinized waxy maize starch (100% amylopectin) was subjected to different time and temperature conditions of storage to obtain samples with differences in the extent of amylopectin retrogradation. The resulting samples showed melting endotherms with varying onset, peak, and completion temperatures, as well as varying melting enthalpies. X-ray diffraction also showed variance in the degree of crystallinity. Increased retrogradation extents (higher melting temperatures, melting enthalpies, and higher crystallinity levels) caused reduced enzyme susceptibilities to pancreatic alpha-amylase and amyloglucosidase at 37-degrees-C.