Waxy corn

“The gelatinization enthalpy (deltaH(g)) of corn starch decreased with drying temperature at 50% water; however, it remained constant for waxy corn starch.”

gelatinization enthalpy → remained constant → waxy corn starch

“higher rate constants for waxy corn than for high amylose corn”

rate constants → higher → waxy corn

“The increase in viscosity was more pronounced with wheat and corn starches than with waxy corn and tapioca starches which consist mostly of highly branched amylopectin thus preventing close physical association between molecules.”

waxy corn and tapioca starches → showed → lower increase in viscosity

“Simulation results showed a minimum ratio of 14 water molecules to one anhydrous glucose unit was required for complete gelatinization.”

waxy corn starch (Amioca) → requires → water

“When conducting the reaction at 140°C for 7 h, the highest resistant starch content was found in waxy corn citrate starch (87.5%) with the highest degree of substitution (DS, 0.16) of all starches.”

waxy corn citrate starch → has → 87.5% resistant starch content