Abstract
The retrogradation process of gelatinized corn, kuzu, sweet potato, and potato starch was studied using X-ray crystallinity and rheological methods. The intensities of peaks in the X-ray diffraction patterns increased gradually with increasing storage time. The crystallinity time profiles of starch gels showed the typical X-ray diffraction pattern. Although the storage modulus of all starch gels increased during storage, the rate depended on the storage conditions. The rupture strain of all starch gels decreased during storage, but the rupture stress increased. The time dependences of crystallinity of starch gels were in disagreement with those of moduli. The universal correlation between the relative rupture strain and whiteness was observed during storage of starch gels. The retrogradation process of starch gels was affected by the initial storage temperature.
