Abstract
The B-cyclodextrin (B-CD),a cyclic oligosaccharide with a hydrophobic core, can form inclusion complexes with various organic and inorganic molecules. In starch, the B-CD can modify their physicochemical properties. The objective of this study is to investigate the effect of B-CD on the physicochemical properties of starches from wheat, normal corn, waxy corn and corn with high amylose. A…