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Retrogradation behavior of debranched starch with different degrees of polymerization

Chang, Ranran, Li, Man, Wang, Yanfei, Chen, Haihua, Xiao, Junxia, Xiong, Liu, Qiu, Lizhong, Bian, Xiliang, Sun, Chunrui, Sun, Qingjie
Food chemistry 2019 v.297 pp. 125001
amylopectin, amylose, enthalpy, polymerization, retrogradation, storage temperature, storage time
Retrogradation is inevitable during the storage of starchy products. Retrogradation behavior of starches (e.g., amylopectin and amylose) has been widely investigated. We firstly studied the retrogradation behavior of short linear glucan debranched from amylopectin with different degrees of polymerization (DP). With increasing DP, the retrogradation enthalpy change (ΔH) of debranched starch (DBS) increased. At a DBS to water ratio of 1:2 and a storage time of 0 min, the retrogradation ΔH of DBS samples (DP 11.96, 12.62, and 13.36) reached up to 6.03 ± 0.41, 8.03 ± 0.53, and 12.80 ± 1.57 J/g, respectively. The greater the short-chain length, the more rapid the retrogradation of DBS. The peak temperature of retrograded DBS (101.95–111.53 °C) with a DBS to water ratio of 1:2 stored at 50 °C was greater than that stored at 4 °C. The retrogradation of DBS was rapid, taking only 0–120 min, corresponding to ultra-short-term retrogradation.