Molecular association of starch at high temperature

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Abstract
Summary: A survey of native starches has shown that a high amylose‐containing corn starch and the starch of wrinkled pea (also with high amylose content) are characterized by the “B” X‐ray diffraction pattern. Starch gels which have been held and dried at 20 °C also exhibit a “B” pattern. Gels held and dried at 70 °C. tend to have a “C” pattern, with variations. These latter gels are less dispersible than gels of 20 °C. The evidence indicates a strong molecular association in starch gels which are held at high temperatures. Basic structural differences in molecules of different varieties of starch in high temperature gels are indicated by their varying crystalline forms.

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