Partially heated (65°C) normal dent corn starch granules (5% aqueous suspensions) were fractionated according to granule size and apparent density. The fractions obtained were individually characterized by high performance size exclusion chromatography (HPSEC), differential scanning calorimetry (DSC), X‐ray diffraction, scanning electron microscopy and enzymatic susceptibility. Heat damaged granules were concentrated in a single fraction. The heat damaged fraction was highly susceptible to degradation by amyloglucosidase. HPSEC profiles of fractions showed differences in apparent solubility of amylose and amylopectin. The heat damaged fraction showed a high temperature (85°C) gelatinization endotherm in a DSC, indicating melting of double helices, but showed a V type X‐ray diffraction pattern. Starch granules exhibited different responses to heat because of inherent heterogeneity in their native state.
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Sahai et al. (1994) studied this question.
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