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Effect of repeated retrogradation on structural characteristics and in vitro digestibility of waxy potato starch

Xie, Yao-Yu, Hu, Xiao-Pei, Jin, Zheng-Yu, Xu, Xue-Ming, Chen, Han-Qing
Food chemistry 2014 v.163 pp. 219-225
X-ray diffraction, crystal structure, enthalpy, in vitro digestibility, melting, melting point, potato starch, retrogradation, starch, temperature
The effects of repeated retrogradation (RR) treatment on the structural characteristics and in vitro digestibility of waxy potato starch were investigated. The cycling times of RR ranging from 1 to 5 were designated as RR-1, RR-2, RR-3, RR-4, and RR-5, respectively. A maximum SDS content (40.41%) was obtained by RR-2 treatment with the time interval of 48h. RR-2-treated starch product exhibited a narrower melting temperature range, a higher onset temperature and a lower melting enthalpy compared with RR-1 treatment. Compared with native starch, X-ray diffraction patterns of treated starches were altered from B-type to C-type. The variation in relative crystallinity of RR-treated starch products was consistent with that in melting enthalpy. Moreover, compared with RR-1-treated starch, a large number of cavities were observed on the surface of RR-2-treated starch product with a time interval of 48h, whereas more smooth regions were found on the surface of RR-5-treated starch product. This study suggested that structural changes of waxy potato starch treated with different cycling times of RR significantly affected the digestibility.