Effects of temperature‐cycled retrogradation on properties of amylosucrase‐treated waxy corn starch

Background and objectives Though amylosucrase (AS)‐treated starches have been studied recently, the retrogradation properties of AS‐treated starches have not been studied yet. In this study, AS‐treated waxy corn starch was retrograded by temperature cycling, and the effects of storage conditions on the structure and digestibility of the starch were investigated. Findings Amylosucrase‐treated waxy corn starch had a larger amount of long chains (degree of polymerization ≥25) than the control starch and exhibited amylose‐like behavior. Temperature cycling induced the reassociation of the elongated chains of AS‐treated starch and accelerated retrogradation, causing rapid and significant increases (p