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文獻(xiàn)名： Amylose crystal seeds: Preparation and their effect on starch retrogradation

作者： Bihua Zhu^ab, Jinling Zhan^ac, Long Chen^ab, Yaoqi Tian^ab

a State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China

b School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China

c National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, 214122, China

摘要：The relationship between the short-term retrogradation dominated by amylose and the long-term retrogradation dominated by amylopectin still lacks specific experimental confirmation. In order to explore this relationship, four types of amylose crystal seeds (ACS) were prepared and added to native rice starch to intervene the long-term retrogradation. The average particle size of ACS was 200–450 nm. The maximum relative crystallinity of retrograded starch increased from 13.64% to 17.88% under the intervention of ACS. The ratio of absorbance at 1047 to 1022 cm⁻¹ of retrograded starch increased from 0.670 to the maximum 0.887. The retrogradation rate constant increased significantly from 0.024 up to 0.051 d⁻¹. The long-range order, short-range order, and retrogradation rate of retrograded starch all increased significantly, which indicated that the intervention of ACS promoted the long-term retrogradation of starch. These findings provided data support for the analysis of correlation between different stages of starch retrogradation.

關(guān)鍵詞：Amylose crystal seeds; Long-term retrogradation; X-ray diffraction; Fourier transform infrared spectroscopy; Differential scanning calorimetry