Retrogradation of waxy cornstarch studied by DSC

Abstract The retrogradation process of the biphasic endotherms Gr and M1r for waxy cornstarch was systematically investigated using differential scanning calorimetry (DSC). The high temperature endotherm M1r developed significantly within 2–5 h, while the retrograded endotherm Gr appeared after 5 h storage and increased with time. The single endotherm Gr was separated using an analytical software, and the enthalpy was found to be ∼36% of the total enthalpy of the retrograded starch. Compared to normal cornstarch (∼77% amylopectin content), the final retrogradation ratio of the waxy cornstarch was higher. Both the waxy and normal cornstarches investigated showed a similar pattern of retrogradation process, which developed quickly in the initial stage (up to 1 day) and then gradually came to a near‐constant value in the second stage (from 1 to 20 days).