Retrogradation behaviors of damaged wheat starch with different water contents
© 2024 The Author(s)..
The retrogradation behaviors of five damaged wheat starches (DS) after milling 0, 30, 60, 90, and 120 min with different water contents (33, 50, 60 %) were evaluated. Milling treatment increased DS content and developed an agglomeration of small particles. After 7 days of storage, the recrystallinity and long-range ordered structure of starch pastes were increased with the contents of DS and water. This process led to a lower setback viscosity and poor leaching of amylose. LF-NMR indicated a conversion from tightly bound water and free water to weakly bound water. During storage, DS12 with 60 % water content had the highest retrogradation tendency where the retrogradation enthalpy increased by 1.5 J/g and 2.2 J/g compared with DS0 with 60 % and DS12 with 33 % water content. DS with higher water content promoted the water mobility and made the starch molecular chains migrated conveniently. These changes facilitated the recrystallinity process during retrogradation period.
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2024 |
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| Erschienen: |
2024 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:22 |
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| Enthalten in: |
Food chemistry: X - 22(2024) vom: 30. März, Seite 101258 |
| Sprache: |
Englisch |
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| Beteiligte Personen: |
Tao, Han [VerfasserIn] |
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| Links: |
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| Themen: |
Damaged starch |
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| Anmerkungen: |
Date Revised 07.03.2024 published: Electronic-eCollection Citation Status PubMed-not-MEDLINE |
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| doi: |
10.1016/j.fochx.2024.101258 |
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| funding: |
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| Förderinstitution / Projekttitel: |
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| PPN (Katalog-ID): |
NLM369343840 |
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| 520 | |a © 2024 The Author(s). | ||
| 520 | |a The retrogradation behaviors of five damaged wheat starches (DS) after milling 0, 30, 60, 90, and 120 min with different water contents (33, 50, 60 %) were evaluated. Milling treatment increased DS content and developed an agglomeration of small particles. After 7 days of storage, the recrystallinity and long-range ordered structure of starch pastes were increased with the contents of DS and water. This process led to a lower setback viscosity and poor leaching of amylose. LF-NMR indicated a conversion from tightly bound water and free water to weakly bound water. During storage, DS12 with 60 % water content had the highest retrogradation tendency where the retrogradation enthalpy increased by 1.5 J/g and 2.2 J/g compared with DS0 with 60 % and DS12 with 33 % water content. DS with higher water content promoted the water mobility and made the starch molecular chains migrated conveniently. These changes facilitated the recrystallinity process during retrogradation period | ||
| 650 | 4 | |a Journal Article | |
| 650 | 4 | |a Damaged starch | |
| 650 | 4 | |a Retrogradation | |
| 650 | 4 | |a Water content | |
| 650 | 4 | |a Wheat starch | |
| 700 | 1 | |a Fang, Xiao-Han |e verfasserin |4 aut | |
| 700 | 1 | |a Cai, Wan-Hao |e verfasserin |4 aut | |
| 700 | 1 | |a Zhang, Song |e verfasserin |4 aut | |
| 700 | 1 | |a Wang, Hui-Li |e verfasserin |4 aut | |
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