Effect of pullulan on the short-term and long-term retrogradation of rice starch

被引：242

作者：

Chen, Long ^{[1
,2
]}

Ren, Fei ^{[2
,3
]}

Zhang, Zipei ^{[1
,2
]}

Tong, Qunyi ^{[1
,2
]}

Rashed, Marwan M. A. ^{[2
]}

机构：

[1] Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China

[2] Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China

[3] Southwest Univ Sci & Technol, Coll Life Sci & Technol, Mianyang 621010, Peoples R China

来源：

CARBOHYDRATE POLYMERS | 2015年 / 115卷

关键词：

Pullulan; Rice starch; Retrogradation; Thermal properties; X-ray diffraction; RHEOLOGICAL PROPERTIES; CORN STARCH; XANTHAN GUM; KONJAC GLUCOMANNAN; RESISTANT STARCH; SPRING DEXTRIN; POTATO STARCH; GELATINIZATION; AMYLOSE; AMYLOPECTIN;

D O I：

10.1016/j.carbpol.2014.09.006

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The effect of pullulan (PUL) on the retrogradation of rice starch (RS) was investigated by means of rapid visco-analyzer (RVA), rotational rheometer, differential scanning calorimetry (DSC), and X-ray diffraction (XRD). RVA results showed that addition of pullulan significantly decreased the breakdown and setback values, which meant that the short-term retrogradation of RS was inhibited. The dynamic time sweep of samples also proved the retarding effect of pullulan on the retrogradation of RS. DSC curves showed clearly that pullulan significantly reduced the retrogradation enthalpy of amylopectin, and the kinetics of retrogradation was analyzed using the Avrami model. XRD results showed that recrystallinity of RS was reduced from 11.565% to 8.841% with the addition of pullulan and this was in line with the DSC results. It could be concluded that the addition of pullulan apparently influenced not only the short-term retrogradation of amylose, but also the long-term retrogradation of amylopectin. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：415 / 421

页数：7

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