Water effect on the interaction between amylose and amylopectin during retrogradation

► Interactions between AM and AP during retrogradation were examined at different water levels. ► No retrogradation was found in all starches tested when the water content was 90%. ► With 70 and 80% water, 25% of AM (dry base) facilitated AP (75%) recrystallizaton. ► With 60% water, the presence of AM did not contribute to AP recrystallization. ► AM may cocrystallize with AP during retrogradation when the water content was around 70-80%.