  2001 AACC Annual Meeting Charlotte, North Carolina October 14-18, 2001 Charlotte Convention Center  |
|
269
Annealing of regular corn starch as studied by x-ray diffraction and Differential Scanning Calorimetry (DSC). S. OZCAN and D. S. Jackson. Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68583-0919.
Preparation and subseqent analysis of highly annealed starch granules can be useful in further understanding complex starch structures. A multistep annealing process was performed using native corn starch. The first stage of annealing was conducted using excess water at 50°C for 18h, followed by annealing at 60, 65 and 70°C for different time periods from 0 to 120 min. Gelatinization properties were determined by differential scanning calorimetry. The multistep annealing procedure allowed for the application of higher annealing temperatures than could be used during one step annealing; gelatinization was avoided. Starch DSC onset and peak temperatures increased after annealing. Annealing had little effect on gelatinization enthalpy. Crystallinity of annealed samples was also studied using an X-Ray diffractometer.
Copyright 2001
The American Association of Cereal Chemists