Physicochemical properties and structure of hydrothermally modified starches

Abstract The paper presents a study on physicochemical and structure changes of waxy corn and tapioca starches after hydrothermal modification. It was found that with an increase of the degree of inhibition (low  BET H2O ), while for waxy corn starches it decreases. It was demonstrated that in the case of tapioca starches the differences in electron density distribution and SAXS scattering decrease with increase in the degree of inhibition (low