Calorimetric study of the native and postdenatured structures in starches with different degree of hydration

DSC studies of melting process of annealed native structures and postdenatured ones in low-amylose starches with different degrees of hydration were carried out. The starch recrystallization at different thermal treatments of the samples was studied both after the complete and partial destroy of native structures. It has been shown that native structures as well as postdenatured ones possess the ability to perfection, which is most clearly seen at the annealing at temperatures inside their melting ranges. The results obtained demonstrate that at the same duration of annealing the process of crystal perfection for secondary starch structures proceed more intensively compared to the native ones. The presence of the remained native structures in partial melt in contrast to the remained gel ones restricts the ability of the recrystallized structures to perfection.