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The retrogradation kinetics of starches of different botanical origin in the presence of glucose syrup

Berski, Wiktor, Ziobro, Rafał, Witczak, Mariusz, Gambuś, Halina
International journal of biological macromolecules 2018 v.114 pp. 1288-1294
beta-glucans, botanical composition, enthalpy, flour, gelatinization, gelatinization temperature, glucose, oat starch, oats, retrogradation, starch, syrups, wheat
The influence of glucose syrup on the retrogradation of cereal starches was investigated. Laboratory isolated starches from wheat (WS) and oats (OS – oat starch and ROS – residual oat starch) were used in this research. ROS was isolated from the flour left after the industrial separation of β-glucans. Gelatinization temperature of oat starches (63.82°C and 64.01°C for OS and ROS, respectively) was higher than for WS (62.26°C), whereas gelatinization enthalpy for oat starches (8.87J/g and 9.09J/g for OS and ROS, respectively) was lower than for WS (9.99J/g). Moreover, retrogradation percentage (%R) was similar for both oat starches (29.76% and 27.72% for OS and ROS, respectively), and was substantially lower than for WS (42.04%). The introduction of glucose syrup into system reduced the extent of the retrogradation. Rate of the process was suppressed for WS and ROS, whereas for OS it was increased. β-Glucan production process had no significant effect on the gelatinization and retrogradation of oat starch.