Retrogradation of waxy and normal corn starch gels by temperature cycling

Citations of this article
Mendeley users who have this article in their library.
Get full text


Gelatinized waxy and normal corn starches at various concentrations (20-50%) in water were stored under temperature cycles of 4°C and 30°C (each for 1 day) up to 7 cycles or at a constant temperature of 4°C for 14 days to investigate the effects of temperature cycling on the retrogradation of both starches. Compared to starches stored only at 4°C, both starches stored under the 4/30°C temperature cycles exhibited smaller melting enthalpy for retrogradation (ΔHr), higher onset temperature (To), and lower melting temperature range (Tr) regardless of the starch concentration tested. Fewer crystallites might be formed under the temperature cycles compared to the isothermal storage, but the crystallites formed under temperature cycling appeared more homogeneous than those under the isothermal storage. The effect of starch content on the retrogradation was greater when the starch gels were stored under cycled temperatures. The reduction in ΔHr and the increase in conclusion temperature (Tc) by retrogradation under 4/30°C temperature cycles became more apparent when the starch concentration was lower (20 or 30%). Degree of retrogradation based on melting enthalpy was greater in normal corn starch than in waxy corn starch when starch content was low. © 2009 Elsevier Ltd. All rights reserved.




Zhou, X., Baik, B. K., Wang, R., & Lim, S. T. (2010). Retrogradation of waxy and normal corn starch gels by temperature cycling. Journal of Cereal Science, 51(1), 57–65.

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free