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Retrogradation and gelling behaviours of partially gelatinised potato starch as affected by the degree of pre-gelatinisation

文献类型： 外文期刊

作者： Xu, Fen 1 ; Liu, Wei 1 ; Zhang, Liang 1 ; Danthine, Sabine 2 ; Liu, Qiannan 1 ; Wang, Feng 1 ; Zhang, Hong 1 ; Hu, Hongha 1 ;

作者机构： 1.Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Beijing, Peoples R China

2.Univ Liege, Gembloux Agrobio Tech, Dept Food Sci & Formulat, Gembloux, Belgium

关键词： gel network structure; gelatinisation; potato starch; retrogradation; starch gelling

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）

ISSN： 0950-5423

年卷期：

页码：

收录情况： SCI

摘要： This study explored the gelling and structural properties of partially gelatinised potato starch before and after reheating in response to their initial degree of starch gelatinisation (DSG). The retrogradation R and setback of starch increased from 4.18 to 17.14 and 179 to 579 mPa center dot s, respectively, with increasing initial DSG from 56.11% to 90.56%. The starch gel strength increased, whereas the short-range ordered structure decreased as DSG increased without reheating. After reheating, the starch gel strength with relatively low initial DSG (56.11%) was 2.4 times higher than that of native starch and 1.7 times higher than that of starch with high DSG (90.56%). The interspersed starch granules in gels without reheating affected the formation of the network. After reheating, all gel samples formed a honeycomb structure with increased porosity as DSG increased. This could be related to the different degrees of dehydration synthesis of starch with different DSGs during retrogradation.

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