Effects of acid hydrolysis and annealing treatment on the properties of corn starch

In this article,corn starch(CS)samples modified by acid hydrolysis(AH)combined with annealing treatment(ANN)were made by changing pH and treated temperature. Swelling power of most modified starches decreased,while solubility increased. Peak viscosity(PKV),trough viscosity(TV), final viscosity(FNV),breakdown(BD)and setback(SB)of most modified starches were lower than that of native starch. When pH was 1,starches modified by AH– ANN had no gelatinization curves. The biggest hardness of modified starch gel was 76.55 g,improving 21.61 g compared with native starch gel. While gel springiness and cohesiveness of all treated starch samples had no significantly change. Compared to the native starch,Tc–To decreased and ΔH decreased from 11.41 J/g to 9.65 J/g. Modified CS exhibitedAtype X–ray pattern. Relative crystallinity decreased after AH–ANN.