Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science & Technology, Tianjin 300457, China.
Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science & Technology, Tianjin 300457, China.
Food Chem. 2014 Dec 1;164:332-8. doi: 10.1016/j.foodchem.2014.05.055. Epub 2014 May 20.
The effect of annealing on starch structure and functionality of three maize starches (waxy, normal and high-amylose) was investigated, with the aim of understanding the role of amylose molecules during starch annealing. Amylose content, granular morphology and crystallinity of maize starches were little affected by annealing treatment. Annealing treatment did not alter the swelling power of waxy maize starch, but reduced the swelling power of normal and high-amylose maize starches. The thermal transition temperatures were increased, and the temperature range was decreased, but the enthalpy change was not affected greatly. The pasting viscosities of normal and waxy maize starches were decreased significantly, with the pasting temperature being little affected. The in vitro digestibility of three maize starches was not affected significantly by annealing treatment. Our results demonstrated that amylose molecules play an important role in the structural reorganization of starch granules during annealing treatment.
研究了退火处理对三种玉米淀粉（蜡质、普通和高直链淀粉）的淀粉结构和功能的影响，旨在了解直链淀粉分子在淀粉退火过程中的作用。退火处理对玉米淀粉的直链淀粉含量、颗粒形态和结晶度几乎没有影响。退火处理并没有改变蜡质玉米淀粉的膨胀能力，但降低了普通玉米淀粉和高直链淀粉玉米淀粉的膨胀能力。热转变温度升高，温度范围降低，但焓变影响不大。普通玉米淀粉和蜡质玉米淀粉的糊化黏度显著降低，糊化温度几乎不受影响。三种玉米淀粉的体外消化率不受退火处理的显著影响。我们的结果表明，直链淀粉分子在退火处理过程中淀粉颗粒的结构重组中起着重要作用。
