Department of Carbohydrate Technology, University of Agriculture in Kraków, Balicka 122, 30-149 Kraków, Poland.
Department of Carbohydrate Technology, University of Agriculture in Kraków, Balicka 122, 30-149 Kraków, Poland.
Int J Biol Macromol. 2018 Jul 15;114:1288-1294. doi: 10.1016/j.ijbiomac.2018.04.019. Epub 2018 Apr 9.
The influence of glucose syrup on the retrogradation of cereal starches was investigated. Laboratory isolated starches from wheat (WS) and oats (OS - oat starch and ROS - residual oat starch) were used in this research. ROS was isolated from the flour left after the industrial separation of β-glucans. Gelatinization temperature of oat starches (63.82°C and 64.01°C for OS and ROS, respectively) was higher than for WS (62.26°C), whereas gelatinization enthalpy for oat starches (8.87J/g and 9.09J/g for OS and ROS, respectively) was lower than for WS (9.99J/g). Moreover, retrogradation percentage (%R) was similar for both oat starches (29.76% and 27.72% for OS and ROS, respectively), and was substantially lower than for WS (42.04%). The introduction of glucose syrup into system reduced the extent of the retrogradation. Rate of the process was suppressed for WS and ROS, whereas for OS it was increased. β-Glucan production process had no significant effect on the gelatinization and retrogradation of oat starch.
研究了葡萄糖浆对谷物淀粉回生的影响。本研究使用了从小麦（WS）和燕麦（OS-燕麦淀粉和 ROS-剩余燕麦淀粉）中分离得到的实验室淀粉。ROS 是从 β-葡聚糖工业分离后剩余的面粉中分离得到的。燕麦淀粉的糊化温度（OS 和 ROS 分别为 63.82°C 和 64.01°C）高于 WS（62.26°C），而燕麦淀粉的糊化焓（OS 和 ROS 分别为 8.87J/g 和 9.09J/g）低于 WS（9.99J/g）。此外，两种燕麦淀粉的回生率（OS 和 ROS 分别为 29.76%和 27.72%）相似，明显低于 WS（42.04%）。葡萄糖浆的引入降低了回生的程度。该过程对 WS 和 ROS 的抑制作用较大，而对 OS 的抑制作用较小。β-葡聚糖生产工艺对燕麦淀粉的糊化和回生没有显著影响。
