Succinyl and acetyl starch derivatives of a hybrid maize: physicochemical characteristics and retrogradation properties monitored by differential scanning calorimetry

Starch isolated from a hybrid maize (8535-23) was chemically modified by succinylation and acetylation. No pronounced difference was observed between the X-ray pattern of native starch and modified starch samples, and the samples gave the characteristic A pattern of cereal starches. Onset temperature (T-o), peak temperature (T-p), concluding temperature (T-c) and enthalpy of gelatinisation (triangleH), reduced after succinylation and acetylation, but gelatinisation temperature range increased following starch modifications. Modifications reduced starch retrogradation. (C) 2004 Elsevier Ltd. All rights reserved.