New insight into starch retrogradation: The effect of short-range molecular order in gelatinized starch

回生(淀粉) 淀粉 结晶度 差示扫描量热法 化学 直链淀粉 化学工程 材料科学 食品科学 热力学 结晶学 物理 工程类
作者
Shiqing Huang,Chen Chao,Jinglin Yu,Les Copeland,Shujun Wang
出处
期刊:Food Hydrocolloids [Elsevier BV]
卷期号:120: 106921-106921 被引量:102
标识
DOI:10.1016/j.foodhyd.2021.106921
摘要

The effect of short-range molecular order of gelatinized starch on starch retrogradation was investigated by heating starch-water mixtures to different final temperatures in a differential scanning calorimeter (DSC) followed by storage at 4 °C for 7 days. The extent of residual short-range molecular order in the gelatinized starch, as determined by the area and intensity of the Raman bands at 480 and 1080 cm−1, decreased with increasing final DSC-heating temperature or increasing water content. The DSC enthalpy changes, long-range crystallinity and short-range molecular order of the retrograded starches increased initially to a maximum and then decreased with further decreases in short-range molecular order of the gelatinized starches. These results indicated that the extent of starch retrogradation increased initially and then decreased as the amount of residual short-range molecular order in the gelatinized starches decreased, and that retrogradation was most favored by an optimal amount of residual short-range molecular order in the gelatinized starch, which was determined by the heating temperature and water content. Retrogradation occurred to a lesser extent with lower or higher amounts of short-range molecular order in the gelatinized starches. This study provides new insights into starch retrogradation by showing that the state of glucan chains in gelatinized starch influences their retrogradation behavior.
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