Key Laboratory of Science and Technology of Eco-Textile, Ministry of Education, Jiangnan University, 1800 Lihu AVE, Wuxi 214122, Jiangsu, China.
Key Laboratory of Science and Technology of Eco-Textile, Ministry of Education, Jiangnan University, 1800 Lihu AVE, Wuxi 214122, Jiangsu, China.
Int J Biol Macromol. 2018 Jan;106:116-122. doi: 10.1016/j.ijbiomac.2017.07.181. Epub 2017 Aug 2.
The effect of branched limit dextrins (BLDs) on the gelatinization and retrogradation properties of corn and waxy corn starch was investigated using differential scanning calorimetry (DSC), wide X-ray diffraction (WXRD). The DSC data showed that the presence of BLDs increased the gelatinization and decreased the gelatinization enthalpy (ΔH). The retrogradation of corn and waxy corn starch were retarded by BLDs. The BLD with the lowest molecular weight had the best influence on corn and waxy corn starch retrogradation. The result of WXRD confirmed it. Avrami equation was used to analyze the enthalpies of retrograded corn and waxy corn starch. Starch recrystallization rate (k) reduced with the addition of BLDs, indicating that BLDs reduced the kinetics of starch retrogradation.
采用差示扫描量热法（DSC）和广角 X 射线衍射（WXRD）研究了支链限定糊精（BLDs）对玉米和蜡质玉米淀粉糊化和回生特性的影响。DSC 数据表明，BLDs 的存在增加了糊化程度，并降低了糊化焓（ΔH）。BLDs 延缓了玉米和蜡质玉米淀粉的回生。分子量最低的 BLD 对玉米和蜡质玉米淀粉回生的影响最好。WXRD 的结果证实了这一点。采用 Avrami 方程分析了回生玉米和蜡质玉米淀粉的焓。随着 BLDs 的添加，淀粉重结晶速率（k）降低，表明 BLDs 降低了淀粉回生的动力学。
