Correlation between wheat starch annealing conditions and retrogradation during storage

Kun Yu, Yan Wang, Yang Xu, Li Guo and Xianfeng Du
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Kun Yu: School of Food Science and Technology, Anhui Agricultural University, Hefei, Anhui Province, P.R. China
Yan Wang: School of Food Science and Technology, Anhui Agricultural University, Hefei, Anhui Province, P.R. China
Yang Xu: School of Food Science and Technology, Anhui Agricultural University, Hefei, Anhui Province, P.R. China
Li Guo: School of Food Science and Technology, Anhui Agricultural University, Hefei, Anhui Province, P.R. China
Xianfeng Du: School of Food Science and Technology, Anhui Agricultural University, Hefei, Anhui Province, P.R. China

Czech Journal of Food Sciences, 2016, vol. 34, issue 1, 79-86

Abstract: The effects of annealing conditions on the degree of retrogradation (DR) in wheat starch were analysed by differential scanning calorimetry (DSC) and X-ray diffraction (XRD). Three annealing parameters were varied, namely moisture (50-90%), time (0.5-48 h), and temperature (35-50°C). These factors had different impacts on the DR. The results suggest that 25% (w/v) annealed wheat starch samples stored at 4°C for 7 days had smaller DR values than native wheat starch under the same storage conditions. XRD indicated that annealed wheat starches stored at 4°C for 7 days had fewer recrystallisations than native wheat starch. Optimised annealing conditions can be used to control the structural and mechanical properties of certain starch-based products, such as in the production of bread, since retrogradation results in staling and reduced digestibility.

Keywords: annealed starch; degree of retrogradation; X-ray diffraction; differential scanning calorimetry (search for similar items in EconPapers)
Date: 2016
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:34:y:2016:i:1:id:255-2015-cjfs

DOI: 10.17221/255/2015-CJFS

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