Development of real-time measurement of retrogradation of starch and starchy foods

本研究旨在建立一种淀粉回生的实时测量方法。几种淀粉在121摄氏度下糊化，然后保持在5摄氏度。用碘溶液比色法和测定样品中抗性淀粉的含量两种方法测定了上述样品淀粉的回生程度。同时，对样品淀粉进行了红外和近红外光谱处理。结果得到了与淀粉回生程度高度相关的波长。通过测量该波长的吸光度，可以得到淀粉和淀粉类食品的回生时间。

This study was aimed to develop a real-time measurement method of retrogradation of starch. Several kinds of starches were gelatinized at 121 degrees centigrade, and after that, they were kept at 5 degrees centigrade. The retrogradation degree of the above sample starches were measured by two methods, i.e., colorimetry with iodine solution and measurement of the amounts of resistant starch in the samples. At the same time, these sample starches were treated by infrared and near infrared spectroscopy. As the result, a wavelength which has high correlation with the retrogradation degree of starch was obtained. By measuring the absorbance at this wavelength, time-courses of retrogradation of starch and starchy foods will be obtained.