Effect of annealing on the semicrystalline structure of normal and waxy corn starches

► Behavior of amylose and amylopectin molecules during annealing was studied. ► Reorganization of starch molecules caused by annealing is different for normal and waxy corn starches. ► Annealing resulted in closely packed amylopectin double helices in waxy corn starch. ► Amylose molecules impaired mobility of amylopectin molecules in normal corn starch. ► Pores on annealed corn starch granules facilitated access of exogenous enzymes.