Heat-induced changes of corn, potato, and wheat starches

Abstract

Light microscopy was used to study the native and heat-induced changes of corn, potato, and wheat starch suspensions. The starch dispersions were subjected to water bath treatment at 70 ºC for 12 min, 80 ºC for 12 min, 90 ºC for 12 min, and 100 ºC for 6 minutes. Significant structural changes were observed between 90 ºC and 100 ºC, and potato starch was identified as the most resistant to heat-induced changes. The granule structure broke down resulting in amylose dispersion.