The effect of heating at subgelatinization temperatures on enzymatic digestibility of corn starch

The effect of heating at 50 and 55°C on enzymatic digestibility of corn starch was investigated using flours from two corn hybrids (Furio and CMS 8806) prepared by dry- and wet-milling processes. Results obtained show that the enzyme-digestible starch percentage, in all cases, increases with heating time due to changes in the internal structure of the starch granules. The flours from dry milling have an enzyme-digestible starch percentage higher than that observed in wet milled flours with high moisture content.