Recrystallization and in vitro digestibility of wrinkled pea starch gel by temperature cycling

Recrystallization and in vitro digestibility of wrinkled pea starch gel by temperature cycling The effect of storage temperature on recrystallization and in vitro digestibility of wrinkled pea starch gel was investigated by differential scanning calorimetry (DSC), the Avrami equation, X-ray diffraction patterns (XRD), and enzymatic hydrolysis to understand the relationship between them. DSC results demonstrated that compared with the native pea starch, all the recrystallized starches under different temperatures showed the decreasing temperature parameters and ΔH, however, these values of starch samples stored at 4/30 °C were higher than that of starch samples stored at 4 and 30 °C. Avrami equation analysis showed that the recrystallization rate of crystal at 4/30 °C condition was much faster than that of isothermal condition. XRD analysis revealed that the pattern of wrinkeld pea starch changed from A-type to a mixture of B and V crystalline type. The relative crystallinity (RC) of recrystallized starches under different temperatures decreased compared to native pea starch, and the increase in RC with the storage time was observed. The starch samples after cycled storage displayed the maximum slowly digestible starch (SDS, 30.44%) under 4/30 °C for 2 days. Compared with the gelatinized pea starch, the digestibility of retrograded starches under the different temperature had a different degree of reduction, and the digestibility of the starch sample stored at 4/30 °C was the lowest. Therefore, the cycled temperature storage could promote the recrystallization and induce the digestibility of gelatinized wrinkled pea starch than the isothermal storage. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Food Hydrocolloids Elsevier

Recrystallization and in vitro digestibility of wrinkled pea starch gel by temperature cycling

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Publisher
Elsevier
Copyright
Copyright © 2016 Elsevier Ltd
ISSN
0268-005X
eISSN
1873-7137
D.O.I.
10.1016/j.foodhyd.2016.06.033
Publisher site
See Article on Publisher Site

Abstract

The effect of storage temperature on recrystallization and in vitro digestibility of wrinkled pea starch gel was investigated by differential scanning calorimetry (DSC), the Avrami equation, X-ray diffraction patterns (XRD), and enzymatic hydrolysis to understand the relationship between them. DSC results demonstrated that compared with the native pea starch, all the recrystallized starches under different temperatures showed the decreasing temperature parameters and ΔH, however, these values of starch samples stored at 4/30 °C were higher than that of starch samples stored at 4 and 30 °C. Avrami equation analysis showed that the recrystallization rate of crystal at 4/30 °C condition was much faster than that of isothermal condition. XRD analysis revealed that the pattern of wrinkeld pea starch changed from A-type to a mixture of B and V crystalline type. The relative crystallinity (RC) of recrystallized starches under different temperatures decreased compared to native pea starch, and the increase in RC with the storage time was observed. The starch samples after cycled storage displayed the maximum slowly digestible starch (SDS, 30.44%) under 4/30 °C for 2 days. Compared with the gelatinized pea starch, the digestibility of retrograded starches under the different temperature had a different degree of reduction, and the digestibility of the starch sample stored at 4/30 °C was the lowest. Therefore, the cycled temperature storage could promote the recrystallization and induce the digestibility of gelatinized wrinkled pea starch than the isothermal storage.

Journal

Food HydrocolloidsElsevier

Published: Dec 1, 2016

References

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