The effect of branched limit dextrin on corn and waxy corn gelatinization and retrogradation

The effect of branched limit dextrins (BLDs) on the gelatinization and retrogradation properties of corn and waxy corn starch was investigated using differential scanning calorimetry (DSC), wide X-ray diffraction (WXRD). The DSC data showed that the presence of BLDs increased the gelatinization and decreased the gelatinization enthalpy (ΔHgel). The retrogradation of corn and waxy corn starch were retarded by BLDs. The BLD with the lowest molecular weight had the best influence on corn and waxy corn starch retrogradation. The result of WXRD confirmed it. Avrami equation was used to analyze the enthalpies of retrograded corn and waxy corn starch. Starch recrystallization rate (k) reduced with the addition of BLDs, indicating that BLDs reduced the kinetics of starch retrogradation.