Abstract
Microspheres of corn starch and amylose were prepared by precipitating starch paste solution with absolute ethanol. The V-type crystalline structure was observed in the obtained microspheres. By storing the microspheres at three temperature conditions under 95% RH, constant temperatures at 8°C and 30°C as well as temperature cycles at 8°C for 1 day and at 30°C for 1 day, for different periods of time, changes in crystalline structure of the microspheres were investigated by X-ray diffraction (XRD) analysis. The results showed that the diffraction peaks of V-type crystalline structure vanished after the temperature treatments. Retrogradation yielding A-type crystalline structure took place in all the corn starch microspheres and only the amylose microspheres with 8°C/30°C treatment. Comparing with the isothermal treatments, the temperature cycling accelerated retrogradation of the microspheres.
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