ABSTRACTMoisture sorption characteristics of kudzu starch and sweet potato starch were investigated based on the results of moisture sorption isotherms at 11°C, 20°C and 30°C, thermal analysis, isosteric heat of sorption and entropy of sorption. The water of crystallization in sweet potato starch was strongly retained compared with that in kudzu starch. Differences in amount of moisture sorbed between kudzu starch and sweet potato starch seemed to be attributable to the stability of the microscopic structure. The interaction of moisture‐sweet potato starch was stronger than that of moisture‐kudzu starch. Amount of moisture sorbed and strength of moisture‐starch binding of the starches, preheated to 110°C, decreased compared with those of the starches vacuum‐dried at 20°C because of release of water from the amorphous part of the st
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