The DMTA thermogram of 50:50:32 gelatin/amylopectin/water extrudates showed two main transitions: 24 and 52 degreesC associated with the glass transition temperatures (T(g)s) Of gelatin and amylopectin, respectively. After storage (15 days, 60 degreesC), amylopectin recrystallised to the A-polymorph. This was paralleled by a decrease of the T-g of gelatin to 1.5 degreesC, which was explained in terms of water redistribution during the formation of amylopectin crystallites. A full analysis of water partitioning in the system is reported. (C) 2001 Elsevier Science Ltd. All rights reserved.