Effect of hydrothermal and enzymatic treatments on the physicochemical properties of waxy maize flour

Dong Jin Lee, So Mang Choi, Seung Taik Lim

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2 Citations (Scopus)


Physicochemical properties of waxy maize flours prepared by hydrothermal and enzymatic treatments were evaluated. Waxy maize flours were hydrothermally treated using heat-moisture treatment (HMT) and annealing (ANN) and enzymatically treated using commercial enzymes (cellulase, proteinase, and pectinase). The HMT-modified waxy maize flours had low water absorption index (WAI), melting enthalpy, viscosity, and crystallinity. However, ANN-modified and enzymatically modified waxy maize flours had high WAI, melting enthalpy, and viscosity. X-ray diffraction analysis of ANN-modified and enzymatically modified waxy maize flours revealed a typical A-type pattern and displayed sharper crystalline peaks than those observed for the control groups (native waxy maize flours). In contrast, the crystallinity of HMT-modified waxy maize flours were decreased by hydrothermal treatment.

Original languageEnglish
Pages (from-to)165-171
Number of pages7
JournalKorean Journal of Food Science and Technology
Issue number2
Publication statusPublished - 2016 Apr 1



  • Enzymatic treatment
  • Heat-moisture treatment and annealing
  • Physicochemical properties
  • Waxy maize flour

ASJC Scopus subject areas

  • Food Science
  • Biotechnology
  • Applied Microbiology and Biotechnology

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