Does anyone know Starch is stable in 90% DMSO or not?

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Does anyone have any idea about the following DSC curve?

I am wondering the appearance of first peak at 30 degree, my sample is a 10% starch gel, heating from 20 to 90 degree at 1degree/min. the second peak could be ascribed to gelatinization

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Is it possible for amylose to recrystallize in solvents except water?

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Kai Wang

Starch can be gelatinized in DMSO, meaning its crystalline structure could be disrupted and thus amylopectin and amylose would present in amorphous state.

Xiaohong Lan

When starch solution in DMSO later poured into oil, what will happen?

I want to prepare w/o microemulsion.

but i can't find any interaction between starch and oil to maintain the solution