A study of the retrogradation process in five argentine rice starches
A study of the retrogradation process in five argentine rice starches
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DOI：
10.1016/j.lwt.2009.11.011
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发表时间：
2010-05
期刊：
影响因子：
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通讯作者：
L. Iturriaga;B. A. L. D. Mishima;M. Añón
中科院分区：
文献类型：
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作者：
L. Iturriaga;B. A. L. D. Mishima;M. Añón
采用差示扫描量热法（DSC）研究了5种不同直链淀粉含量和糊化温度的阿根廷大米淀粉在4.5±0.5°C贮藏过程中的老化速率。在转变温度之间没有发现显著差异，即，T0（起始温度）、Tp（峰值温度）和Tc（结束温度）。所有非蜡质样品的老化焓（ΔH，mJ/mg）均随贮存时间的延长而增加。蜡质基因型，W 4109，没有表现出退化高峰期的研究期间。高直链淀粉含量的基因型比低直链淀粉含量的基因型退化更严重。使用Avrami模型评价动力学参数“k”和“n”，该模型似乎与水溶性直链淀粉（SAM）含量相关。结果表明，淀粉的老化程度（%R）与淀粉中的水不溶性直链淀粉（IAM）含量有关，淀粉的糊化温度（TG）对淀粉的老化速率有一定的影响。
Rate of the retrogradation process of five new argentine genotypes rice starches with different amylose contents and gelatinization temperatures during storage at 4.5±0.5°C was studied using differential scanning calorimetry (DSC). Significant differences were not found among transition temperatures, i.e., T0(onset temperature), Tp(peak temperature) and Tc(conclusion temperature), of non-waxy genotypes when studied using DSC. An increased retrogradation enthalpy (ΔH, mJ/mg) with the storage time occurred with all non-waxy samples. The waxy genotype, W4109, did not show a retrogradation peak for the period under study. Genotypes with high total amylose content (TAM) retrograded more than those with lower content. The kinetic parameters “k” and “n” were evaluated using the Avrami model appearing to be related to the water-soluble amylose (SAM) content. Relationship between the retrogradation degree (%R) and the water-insoluble amylose (IAM) content was found. Gelatinization temperature of the starch (TG) seemed to affect the retrogradation rate.