Hu Xiao-Pei, Huang Ting-Ting, Mei Ji-Qiang, Jin Zheng-Yu, Xu Xue-Ming, Chen Han-Qing
School of Biotechnology and Food Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China.
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China.
Food Chem. 2015 May 1;174:31-6. doi: 10.1016/j.foodchem.2014.11.026. Epub 2014 Nov 8.
The effects of continuous retrogradation (CR) and intermittent retrogradation (IR) treatments under 4 °C and 25 °C or temperature-cycled condition of 4/25 °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 °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 °C or 4 °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.
研究了在4℃和25℃下连续回生（CR）和间歇回生（IR）处理，以及在4/25℃温度循环条件下对糯小麦淀粉消化率和结构性质的影响。结果表明，在4/25℃温度循环下的IR处理（IR-4/25）更有利于慢消化淀粉（SDS，42.24%）的形成。此外，IR-4/25处理的淀粉样品的糊化焓低于CR-4/25处理的样品。IR处理的淀粉样品在1047 cm(-1)/1022 cm(-1)处的红外吸光度比变化与相对结晶度一致。通过在4/25℃或4℃下回生处理，淀粉样品呈现B型X射线衍射图谱，而CR-25和IR-25处理的样品呈现A+B混合型图谱。此外，CR-4/25处理的淀粉样品的膨胀力高于IR-4/25处理的样品。IR处理的淀粉样品的糊化温度高于CR处理的样品。
