Retrogradation of Maize Starch After Thermal Treatment Within and Above the Gelatinization Temperature Range 糊化温度范围内及以上热处理玉米淀粉的回生.pdfVIP

CARBOHYDRATES Retrogradation of Maize Starch After Thermal Treatment Within and Above the Gelatinization Temperature Range 1 1,2 DANE K. FISHER and DONALD B. THOMPSON ABSTRACT Cereal Chem. 74(3):344–351 Studies of starch retrogradation have not considered the initial thermal lowed by immediate reheating or storage at 4°C. Maximum amylopectin treatment. In this article, we explore the effect of heating to temperatures retrogradation enthalpy after storage was observed for initial heating to within and above the gelatinization range on maize starch retrogradation. 82°C. Above 82°C, retrogradation enthalpy decreased as initial heating In the first experiment, 30% suspensions of waxy (wx) starch were initially temperature increased. A similar effect for ae wx starch was observed, except heated to final temperatures ranging from 54 to 72°C and held for 20 min. that retrogradation occurred more rapidly than for wx starch. These On reheating in the differential scanning calorimeter immediately after experiments show that heating to various temperatures above the range of cooling, the residual gelatinization endotherm peak temperature increased, gelatinization may profoundly affect amylopectin retrogradation, perhaps the endotherm narrowed, and enthalpy decreased. Samples stored for seven due to varying extents of residual molecular order in starch materials that days at 4°C