Physical modification of maize starch by gelatinizations and cold storage.

The effects of gelatinization at three selected temperatures (DSC characteristic peaks temperature: T O , T P , and T C) and subsequent cold storage (CS) treatment on structural characteristics, pasting, and rheological properties of maize starch (MS) were investigated. The pasting, rheological properties of MS was changed with the increase of gelatinization temperature from T O to T C , but were not further significantly changed if the gelatinization temperature was higher than T C. Pasting and thermal properties analysis suggested that gelatinization at T C (TC treatment) significantly increased the gelatinization and pasting temperature of MS. Moreover, TC treatment decreased breakdown viscosity by 8.49 times and setback viscosity by 2.53 times. Dynamic rheological measurements revealed that the TC treatment caused the lower G' and G" of MS, and decreased the thickening coefficient by 55.17 %. These results indicated that TC treatment could enhance the thermal stability properties of MS, inhibiting the shear and short-term retrogradation, the shear-thinning behavior of MS. Interestingly, the CS treatment further inhibited the shear and short-term retrogradation and the shear-thinning behavior of MS. The leaked starch molecules aggregate to form a harder structure after gelatinization and starch molecules were further aggregated after CS treatment, these all were hypothesized to be responsible for these results. • Gelatinizations significantly changed the properties of maize starch. • Gelatinization at T C more effectively improved thermal and rheological properties. • Gelatinizations and cold storage inhibited shear and short-retrogradation. • Gelatinizations caused the starch leakage and aggregate to form a harder structure. [ABSTRACT FROM AUTHOR]