Impact of molecular structure of amylopectin and amylose on amylose chain association during cooling

The effect of amylose molecular size and amylopectin branch chain length on thermal behavior of native starch, defatted starch and isolated amylose during cooling was studied. Six starches from corn, amylomaize, rice, potato, bean and pea with varying amylose content (20–70%) were heated to 180°C at 10°C/min and subsequently cooled at 10°C/min to 5°C in a differential scanning calorimeter (DSC) in excess water. On cooling of native corn and …