Abstract:Scanning Electron Microscope(SEM) and Laser Particle Size Analyzer(LPA), X-ray Diffraction(XRD) and Differential Scanning Calorimetry(DSC) were used to study the influence on the morphology, the diameter distribution, the crystal and the thermodynamic properties of the annealed corn starch granules. The results showed that annealing changed the surface of corn starch granules and made an increase in its micropores and hollows. Corn starch granules diameters were increased and the crystallites kept unchanged by means of annealing treatment. Annealing leads to elevation of corn starch gelatinisation temperatures and sharpening of the gelatinisation range. The solubility and swelling power of native corn starch and annealed corn starch increase when the temperature rises, however the solubility and swelling power of annealed corn starch(AC) are lower than those of native corn starch(NC) when they are at the same temperature conditions.
