Jump to Main Content
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.