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Dong-Jin Lee, So-Mang Choi, and Seung-Taik Lim*Department of Biotechnology, Korea UniversityAbstract Physicochemical properties of waxy maize flours prepared by hydrothermal and enzymatic treatments wereevaluated. Waxy maize flours were hydrothermally treated using heat-moisture treatment (HMT) and annealing (ANN) andenzymatically treated using commercial enzymes (cellulase, proteinase, and pectinase). The HMT-modified waxy maizeflours had low water absorption index (WAI), melting enthalpy, viscosity, and crystallinity. However, ANN-modified andenzymatically modified waxy maize flours had high WAI, melting enthalpy, and viscosity. X-ray diffraction analysis ofANN-modified and enzymatically modified waxy maize flours revealed a typical A-type pattern and displayed sharpercrystalline peaks than those observed for the control groups (native waxy maize flours). In contrast, the crystallinity ofHMT-modified waxy maize flours were decreased by hydrothermal treatment.Keywords: waxy maize flour, heat-moisture treatment and annealing, enzymatic treatment, physicochemical properties

Effect of Hydrothermal and Enzymatic Treatments on the Physicochemical Properties of Waxy Maize Flour