Effect of temperature-cycled retrogradation on in vitro digestibility and structural characteristics of waxy potato starch.

Abstract:

:The effects of temperature-cycled retrogradation treatment on the structural characteristics and in vitro digestibility of waxy potato starch were investigated in this study. The results showed that the maximum yield of slowly digestible starch (SDS) in waxy potato starch reached 38.63% by retrogradation treatment under temperature cycles of 4/25°C for 3 days with an interval of 24h. The starch products prepared under the temperature cycles of 4/25°C exhibited a narrower melting temperature range (Tc-To), a higher melting enthalpy (ΔH) and a higher IR absorbance ratio (1047cm(-1)/1022cm(-1)) than that prepared at a constant temperature of 25°C. Compared to native starch, X-ray diffraction pattern of treated starch was altered from B-type to C-type. Furthermore, the relative crystallinity of the starch products prepared under temperature-cycled retrogradation was the highest. This study suggests that more imperfect crystallites are formed in the crystalline matrix under temperature-cycled retrogradation, resulting in a high yield of SDS.

journal_name

Int J Biol Macromol

authors

Xie YY,Hu XP,Jin ZY,Xu XM,Chen HQ

doi

10.1016/j.ijbiomac.2014.03.007

subject

Has Abstract

pub_date

2014-06-01 00:00:00

pages

79-84

eissn

0141-8130

issn

1879-0003

pii

S0141-8130(14)00160-3

journal_volume

67

pub_type

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