Differential scanning calorimetry and a model calculation of starches annealed at 20 and 50 °C

被引：54

作者：

Kohyama, K ^{[1
]}

Sasaki, T ^{[1
]}

机构：

[1] Natl Food Res Inst, Food Funct Div, Tsukuba, Ibaraki 3058642, Japan

来源：

CARBOHYDRATE POLYMERS | 2006年 / 63卷 / 01期

关键词：

starch; annealing; amylopectin; differential scanning calorimetry (DSC); gelatinization;

D O I：

10.1016/j.carbpol.2005.08.004

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Corn, wheat, and potato starches were annealed at 20 and 50 degrees C, and the gelatinization phenomena were observed with differential scanning calorimetry (DSC). Amylose content and amylopectin chain length distribution were not changed by the annealing treatment. The DSC endotherm associated with gelatinization of amylopectin shifted to a higher temperature, and became narrower and deeper after annealing at 50 degrees C; however the conclusion temperature and enthalpy of gelatinization were similar. The ordered structures of amylopectin, formed by a varying number of links by hydrogen bonds, were cleft at the gelatinization temperature. Model calculation suggested that more links (N) would be generated in each ordered amylopectin region, and the number of ordered regions (M) would be reduced by annealing at a higher temperature. However, the total number of links in amylopectin, represented by the product (N X M), was similar for cereal starches and only slightly increased for potato starch. (c) 2005 Elsevier Ltd. All rights reserved.

引用

页码：82 / 88

页数：7

共 35 条

[1]

ATWELL WA, 1988, CEREAL FOOD WORLD, V33, P306

[2]

Biliaderis C., 1990, THERMAL ANAL FOODS, P168

[3] THE STRUCTURE AND INTERACTIONS OF STARCH WITH FOOD CONSTITUENTS [J].

BILIADERIS, CG .

CANADIAN JOURNAL OF PHYSIOLOGY AND PHARMACOLOGY, 1991, 69 (01) :60-78

[4]

Blanshard J.M.V., 1987, Starch: Properties and Potential, P16

[5] CRYSTALLINE PARTS OF 3 DIFFERENT CONFORMATIONS DETECTED IN NATIVE AND ENZYMATICALLY DEGRADED STARCHES [J].

GERNAT, C ;

RADOSTA, S ;

ANGER, H ;

DAMASCHUN, G .

STARCH-STARKE, 1993, 45 (09) :309-314

[6] A procedure to measure amylose in cereal starches and flours with concanavalin A [J].

Gibson, TS ;

Solah, VA ;

McCleary, BV .

JOURNAL OF CEREAL SCIENCE, 1997, 25 (02) :111-119

[7] CRYSTALLIZATION OF MALTOOLIGOSACCHARIDES AS MODELS OF THE CRYSTALLINE FORMS OF STARCH - MINIMUM CHAIN-LENGTH REQUIREMENT FOR THE FORMATION OF DOUBLE HELICES [J].

GIDLEY, MJ ;

BULPIN, PV .

CARBOHYDRATE RESEARCH, 1987, 161 (02) :291-300

[8] FACTORS AFFECTING THE CRYSTALLINE TYPE (AC) OF NATIVE STARCHES AND MODEL COMPOUNDS - A RATIONALIZATION OF OBSERVED EFFECTS IN TERMS OF POLYMORPHIC STRUCTURES [J].

GIDLEY, MJ .

CARBOHYDRATE RESEARCH, 1987, 161 (02) :301-304

[9] EFFECT ON GELATINIZATION TEMPERATURE OF WHEAT STARCH GRANULES OF PROLONGED TREATMENT WITH WATER AT 50DEGREES C [J].

GOUGH, BM .

STARKE, 1971, 23 (06) :210-&

[10] RELATIONSHIP BETWEEN THE DISTRIBUTION OF THE CHAIN-LENGTH OF AMYLOPECTIN AND THE CRYSTALLINE-STRUCTURE OF STARCH GRANULES [J].

HIZUKURI, S .

CARBOHYDRATE RESEARCH, 1985, 141 (02) :295-306

← 1 2 3 4 →