Effects of moisture content and different gelatinization heating temperatures on retrogradation of waxy-type maize starches

The effect of moisture content on retrogradation of wx, du wx, ae wx, and su2 wx maize starches was studied by differential scanning calorimetry (DSC). All starches showed maximum retrogradation enthalpy at an intermediate moisture content, but the precise relationship between moisture content and retrogradation enthalpy varied for each starch. The ae wx starch was least affected by moisture content, showing measurable retrogradation (2–3 J/g) …