Correlation between wheat starch annealing conditions and retrogradation during storage
The effects of annealing conditions on the degree of retrogradation (DR) in wheat starch were analysed by differential scanning calorimetry (DSC) and X-ray diffraction (XRD). Three annealing parameters were varied, namely moisture (50-90%), time (0.5-48 h), and temperature (35-50°C). These factors h...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2016-02-01
|
| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201601-0011_correlation-between-wheat-starch-annealing-conditions-and-retrogradation-during-storage.php |
| _version_ | 1797899703328702464 |
|---|---|
| author | Kun Yu Yan Wang Yang Xu Li Guo Xianfeng Du |
| author_facet | Kun Yu Yan Wang Yang Xu Li Guo Xianfeng Du |
| author_sort | Kun Yu |
| collection | DOAJ |
| description | The effects of annealing conditions on the degree of retrogradation (DR) in wheat starch were analysed by differential scanning calorimetry (DSC) and X-ray diffraction (XRD). Three annealing parameters were varied, namely moisture (50-90%), time (0.5-48 h), and temperature (35-50°C). These factors had different impacts on the DR. The results suggest that 25% (w/v) annealed wheat starch samples stored at 4°C for 7 days had smaller DR values than native wheat starch under the same storage conditions. XRD indicated that annealed wheat starches stored at 4°C for 7 days had fewer recrystallisations than native wheat starch. Optimised annealing conditions can be used to control the structural and mechanical properties of certain starch-based products, such as in the production of bread, since retrogradation results in staling and reduced digestibility. |
| first_indexed | 2024-04-10T08:33:02Z |
| format | Article |
| id | doaj.art-b6b93f74d0ab4680a56024fbec0e0b56 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:33:02Z |
| publishDate | 2016-02-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-b6b93f74d0ab4680a56024fbec0e0b562023-02-23T03:28:19ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172016-02-01341798610.17221/255/2015-CJFScjf-201601-0011Correlation between wheat starch annealing conditions and retrogradation during storageKun Yu0Yan Wang1Yang Xu2Li Guo3Xianfeng Du4School of Food Science and Technology, Anhui Agricultural University, Hefei, Anhui Province, P.R. ChinaSchool of Food Science and Technology, Anhui Agricultural University, Hefei, Anhui Province, P.R. ChinaSchool of Food Science and Technology, Anhui Agricultural University, Hefei, Anhui Province, P.R. ChinaSchool of Food Science and Technology, Anhui Agricultural University, Hefei, Anhui Province, P.R. ChinaSchool of Food Science and Technology, Anhui Agricultural University, Hefei, Anhui Province, P.R. ChinaThe effects of annealing conditions on the degree of retrogradation (DR) in wheat starch were analysed by differential scanning calorimetry (DSC) and X-ray diffraction (XRD). Three annealing parameters were varied, namely moisture (50-90%), time (0.5-48 h), and temperature (35-50°C). These factors had different impacts on the DR. The results suggest that 25% (w/v) annealed wheat starch samples stored at 4°C for 7 days had smaller DR values than native wheat starch under the same storage conditions. XRD indicated that annealed wheat starches stored at 4°C for 7 days had fewer recrystallisations than native wheat starch. Optimised annealing conditions can be used to control the structural and mechanical properties of certain starch-based products, such as in the production of bread, since retrogradation results in staling and reduced digestibility.https://cjfs.agriculturejournals.cz/artkey/cjf-201601-0011_correlation-between-wheat-starch-annealing-conditions-and-retrogradation-during-storage.phpannealed starchdegree of retrogradationx-ray diffractiondifferential scanning calorimetry |
| spellingShingle | Kun Yu Yan Wang Yang Xu Li Guo Xianfeng Du Correlation between wheat starch annealing conditions and retrogradation during storage Czech Journal of Food Sciences annealed starch degree of retrogradation x-ray diffraction differential scanning calorimetry |
| title | Correlation between wheat starch annealing conditions and retrogradation during storage |
| title_full | Correlation between wheat starch annealing conditions and retrogradation during storage |
| title_fullStr | Correlation between wheat starch annealing conditions and retrogradation during storage |
| title_full_unstemmed | Correlation between wheat starch annealing conditions and retrogradation during storage |
| title_short | Correlation between wheat starch annealing conditions and retrogradation during storage |
| title_sort | correlation between wheat starch annealing conditions and retrogradation during storage |
| topic | annealed starch degree of retrogradation x-ray diffraction differential scanning calorimetry |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-201601-0011_correlation-between-wheat-starch-annealing-conditions-and-retrogradation-during-storage.php |
| work_keys_str_mv | AT kunyu correlationbetweenwheatstarchannealingconditionsandretrogradationduringstorage AT yanwang correlationbetweenwheatstarchannealingconditionsandretrogradationduringstorage AT yangxu correlationbetweenwheatstarchannealingconditionsandretrogradationduringstorage AT liguo correlationbetweenwheatstarchannealingconditionsandretrogradationduringstorage AT xianfengdu correlationbetweenwheatstarchannealingconditionsandretrogradationduringstorage |