Factors Influencing the Retrogradation of Two Rice Starches in Low-Molecular-Weight Saccharide Solutions
Factors Influencing the Retrogradation of Two Rice Starches in Low-Molecular-Weight Saccharide Solutions
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DOI：
10.1006/jcrs.1998.0198
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发表时间：
1998-09
影响因子：
3.8
通讯作者：
C. Lii;M. Lai;K. Liu
中科院分区：
文献类型：
--
作者：
C. Lii;M. Lai;K. Liu
摘要 使用差示扫描量热法和动态流变法研究了添加糖和麦芽糖糊精（5-20%）对淀粉凝胶回生的复杂影响。使用具有明确理化性质的一种籼稻（Kaoshiung Sen 7，KSS7）和一种粳稻（Tainung 67，TNu67）大米淀粉来阐明由于添加不同浓度的糖而引起的淀粉组分的再结晶行为的变化。这些糖对 KSS7 的短期回生以及 TNu67 凝胶的短期和长期回生均表现出显着的抑制作用。糖类的抑制作用不仅取决于糖浓度，还取决于淀粉品种和陈化时间。具有高平均聚合度的麦芽糖糊精表现出高的促进回生的能力，特别是在第一天的 TNu67 凝胶中。添加5%~20%的糖和麦芽糊精一般对淀粉凝胶的储能模量和回生焓之间的相关性影响不大。
Abstract The complicated effects of added sugars and maltodextrins (5–20%) on the retrogradation of starch gels were investigated using differential scanning calorimetry and dynamic rheometry. One indica (Kaoshiung Sen 7, KSS7) and one japonica (Tainung 67, TNu67) rice starch with well-defined physico-chemical properties were used to clarify changes in re-crystallisation behaviour of starch components due to the addition of saccharides at different concentrations. The sugars showed marked suppression effects on the short-term retrogradation of KSS7, and both short- and long-term retrogradation of TNu67 gels. The suppressing effect of the sugars depended not only on sugar concentration, but also on the starch variety and the aging period. Maltodextrins with high average-degree of polymerisation exhibited a high retrogradation-promoting capability, especially in TNu67 gels on the first day. The addition of sugars and maltodextrins at 5–20% generally had little effect on the correlation between the storage modulus and the retrogradation enthalpy of starch gels.