Lu Hao, Zhan Jinling, Shen Wangyang, Ma Rongrong, Tian Yaoqi
College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.
Foods. 2024 Mar 17;13(6):911. doi: 10.3390/foods13060911.
Starch retrogradation is a complex process involving changes in the multi-scale structure. In particular, the particle order of retrograded starch is unclear. In this study, we measured the radius of gyration (R) and radius of particles (R) of retrograded starch using small-angle X-ray scattering. Retrograded starch included various R, and the values of R depended on the length and state of the starch chains. With time, the standard deviations of R decreased due to the increase in particle uniformity. Based on these results, a new method for assessing the degree of starch retrogradation was established from the perspective of the particle order. The accuracy of the new method was verified through differential scanning calorimetry and scanning electron microscopy. The microstructures of the samples indicated that the retrograded starch granules contained substructures (primary particles) of different sizes. This study provides a new perspective for analyzing the structure of retrograded starch.
淀粉回生是一个涉及多尺度结构变化的复杂过程。特别是，回生淀粉的颗粒有序性尚不清楚。在本研究中，我们使用小角X射线散射测量了回生淀粉的回转半径（R）和颗粒半径（R）。回生淀粉包含各种R值，且R值取决于淀粉链的长度和状态。随着时间的推移，由于颗粒均匀性的增加，R的标准偏差减小。基于这些结果，从颗粒有序性的角度建立了一种评估淀粉回生程度的新方法。通过差示扫描量热法和扫描电子显微镜验证了该新方法的准确性。样品的微观结构表明，回生淀粉颗粒包含不同尺寸的亚结构（初级颗粒）。本研究为分析回生淀粉的结构提供了新的视角。
