Retrogradation of waxy and normal corn starch gels by temperature cycling

Xing Zhou, Byung Kee Baik, Ren Wang, Seung Taik Lim

Research output: Contribution to journalArticlepeer-review

72 Citations (Scopus)


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.

Original languageEnglish
Pages (from-to)57-65
Number of pages9
JournalJournal of Cereal Science
Issue number1
Publication statusPublished - 2010 Jan


  • Corn starch
  • Retrogradation
  • Temperature cycling

ASJC Scopus subject areas

  • Food Science
  • Biochemistry


Dive into the research topics of 'Retrogradation of waxy and normal corn starch gels by temperature cycling'. Together they form a unique fingerprint.

Cite this