Retrogradation enthalpy does not always reflect the retrogradation behavior of gelatinized starch

被引：122

作者：

Wang, Shujun ^{[1
]}

Li, Caili ^{[1
]}

Zhang, Xiu ^{[1
]}

Copeland, Les ^{[2
]}

Wang, Shuo ^{[1
]}

机构：

[1] Tianjin Univ Sci & Technol, Coll Food Engn & Biotechnol, Key Lab Food Nutr & Safety, Minist Educ, Tianjin 300457, Peoples R China

[2] Univ Sydney, Fac Agr & Environm, Sydney, NSW 2006, Australia

来源：

SCIENTIFIC REPORTS | 2016年 / 6卷

基金：

中国国家自然科学基金;

关键词：

ASPECTS PROVIDE INSIGHT; RHEOLOGICAL PROPERTIES; RAMAN-SPECTROSCOPY; AMYLOSE CONTENT; RICE STARCHES; WIDE-ANGLE; FT-RAMAN; WATER; WHEAT; CRYSTALLINITY;

D O I：

10.1038/srep20965

中图分类号：

O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

Starch retrogradation is a term used to define the process in which gelatinized starch undergoes a disorder-to-order transition. A thorough understanding of starch retrogradation behavior plays an important role in maintaining the quality of starchy foods during storage. By means of DSC, we have demonstrated for the first time that at low water contents, the enthalpy change of retrograded starch is higher than that of native starch. In terms of FTIR and Raman spectroscopic results, we showed that the molecular order of reheated retrograded starch samples is lower than that of DSC gelatinized starch. These findings have led us to conclude that enthalpy change of retrograded starch at low water contents involves the melting of recrystallized starch during storage and residual starch crystallites after DSC gelatinization, and that the endothermic transition of retrograded starch gels at low water contents does not fully represent the retrogradation behavior of starch. Very low or high water contents do not favor the occurrence of starch retrogradation.

引用

页数：10

共 39 条

[1]

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

[2] RETROGRADATION KINETICS OF WAXY-CORN AND POTATO STARCHES - A RAPID, RAMAN-SPECTROSCOPIC STUDY [J].