| Abstract: | Spherocrystallite formation was observed when maize starch was gelatinized at temperatures greater than 120°C and the resultant paste stored at 75 – 95°C for defined time periods. Although the spherocrystals were of similar dimensions to native maize starch granules, and exhibited birefringent properties, Electron Microscope studies indicated quite different texture and morphology. Further evidence showed that the particles were formed from inclusion complexes of naturally occurring free fatty acids with the linear component of maize starch. Similar observations were made when the starch gelatinization was carried out at about 95°C in the presence of a specific α-amylase enzyme followed by similar storage conditions. |
