Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7593283 | Food Chemistry | 2015 | 6 Pages |
Abstract
The effects of continuous retrogradation (CR) and intermittent retrogradation (IR) treatments under 4 °C and 25 °C or temperature-cycled condition of 4/25 °C on the digestibility and structural properties of waxy wheat starch were investigated. The results indicated that IR treatment under temperature cycles of 4/25 °C (IR-4/25) was more beneficial to the formation of slowly digestible starch (SDS, 42.24%). Moreover, the gelatinisation enthalpy of IR-4/25-treated starch sample was lower than that of CR-4/25-treated sample. Variation in infrared absorbance ratio of 1047 cmâ1/1022 cmâ1 of IR-treated starch samples was consistent with relative crystallinity. Through retrogradation treatment under 4/25 °C or 4 °C, starch samples exhibited X-ray diffraction pattern of B-type, while CR-25 and IR-25-treated samples showed a mixed A + B type pattern. Besides, the swelling power of CR-4/25-treated starch sample was higher than that of IR-4/25-treated sample. The pasting temperatures of IR-treated starch samples were higher than those of the CR-treated samples.
Related Topics
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Authors
Xiao-Pei Hu, Ting-Ting Huang, Ji-Qiang Mei, Zheng-Yu Jin, Xue-Ming Xu, Han-Qing Chen,