Effects of continuous and intermittent retrogradation treatments on in vitro digestibility and structural properties of waxy wheat starch

卷:174

Hu, Xiao-Pei ; Huang, Ting-Ting ; Mei, Ji-Qiang ; Jin, Zheng-Yu ; Xu, Xue-Ming ; Chen, Han-Qing

关键词: Waxy wheat starch;    Continuous retrogradation;    Intermittent retrogradation;    Digestibility;    Structural properties;   

DOI  :  10.1016/j.foodchem.2014.11.026

学科分类：食品科学和技术

【 摘 要 】

The effects of continuous retrogradation (CR) and intermittent retrogradation (IR) treatments under 4 degrees C and 25 degrees C or temperature-cycled condition of 4/25 degrees 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 degrees 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 cm(-1)/1022 cm(-1) of IR-treated starch samples was consistent with relative crystallinity. Through retrogradation treatment under 4/25 degrees C or 4 degrees 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. (C) 2014 Elsevier Ltd. All rights reserved.