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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.