Short- and long-term retrogradation of potato starches with varying amylose content
Short- and long-term retrogradation of potato starches with varying amylose content
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DOI：
10.1002/jsfa.9446
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发表时间：
2019-03-30
影响因子：
4.1
通讯作者：
Lukasiewicz, Marcin
中科院分区：
文献类型：
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作者：
Dobosz, Anna;Sikora, Marek;Lukasiewicz, Marcin
研究背景制备了不同直链淀粉含量的马铃薯淀粉凝胶，并研究了凝胶的糊化度和老化过程。颗粒状和糊状淀粉的平均摩尔质量进行了估计。糊化程度的测定涉及使用光学显微镜和糊化特性的研究。老化敏感性的研究考虑了机械光谱，硬度，脱水收缩，抗性淀粉含量，和X-射线测量。结果在95 ℃下加热淀粉悬浮液导致颗粒几乎完全变质。储能模量（G '）的变化超过损耗模量（G”）的变化。随着样品存放时间的延长，G'和G”值、硬度和脱水收缩率增加，同时，相移角的相关正切值（tg（G”/G'））减小。抗性淀粉（RS）的含量有增加的趋势，延长凝胶储存。糊状样品和冻干样品的衍射图仅略有不同。结论所研究的所有马铃薯淀粉的糊具有相似的糊化度。凝胶的物理化学性质的最本质的变化之间的第30和第90天的存储进行了观察。马铃薯淀粉凝胶老化的敏感性，特别是在第一个2小时内，控制，主要是由直链淀粉含量。(c)2018年化学工业协会
Background Gels of potato starches with varying amylose content were prepared and the degree of pasting and the course of retrogradation were studied. The average molar masses of granular and pasted starches were estimated. Determination of the degree of pasting involved use of optical microscopy and the study of pasting characteristics. The studies of susceptibility to retrogradation considered mechanical spectra, hardness, syneresis, resistant starch content, and X-ray measurements. Results Heating of the starch suspensions at 95 degrees C resulted in almost complete deterioration of granules. Changes in storage modulus (G') exceeded these of loss modulus (G"). Values of G' and G", hardness and syneresis increased with the period of the sample storage and, simultaneously, the relevant tangent of the phase shift angle (tg (G"/G')) decreased. A tendency was observed for the resistant starch (RS) content to increase on prolonged storage of gels. The patterns of diffractograms for the pasted and lyophilized samples only differed slightly. Conclusion The pastes of all the studied potato starches were characterized by a similar degree of pasting. The most essential changes in the physicochemical properties of the gels were observed between the 30th and 90th days of storage. The susceptibility of potato starch gels to retrogradation, especially within the first 2 h, was controlled, mainly by the amylose content. (c) 2018 Society of Chemical Industry