文献类型： 外文期刊
作者： Chi, Chengdeng 1 ; Jiao, Wenjuan 2 ; Zhang, Yiping 3 ; Wang, Hongwei 4 ;
作者机构： 1.Fujian Normal Univ, Coll Life Sci, Fuzhou 350117, Peoples R China
2.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Guangzhou 510610, Peoples R China
3.Henan Normal Univ, Coll Life Sci, Henan Engn Lab Bioconvers Technol Funct Microbes, Xinxiang 453007, Peoples R China
4.Zhengzhou Univ Light Ind, Sch Food & Biol Engn, Zhengzhou 450002, Peoples R China
关键词： Starch retrogradation; Digestibility; Crystal seed; Nucleation; Crystal growth
期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）
ISSN： 0308-8146
年卷期： 2022 年 386 卷
页码：
收录情况： SCI
摘要： Crystal seed significantly affected polymers homogeneous or heterogeneous crystallization. However, how starch crystal seed affected recrystallization of gelatinized starch and in turn digestibility were not clearly understood. Herein, effects of endogenous crystal seed on starch recrystallization and digestibility were herein investigated. Structures of retrograded starches characterized by Fourier transform infrared spectroscopy and X-ray diffraction indicated that endogenous A-type crystal seed significantly promoted starch reassociation to form well-defined crystalline structure. Notably, starch crystal seed-mediated retrograded starch contained more compact structures after cooking in comparison with that of retrograded starch mediation without the crystal seed, and therefore the crystal seed-mediated retrograded starch exhibited a lower digestibility. This study preliminarily indicated starch endogenous crystal seed significantly modulate starch retrogradation and digestibility, nevertheless, how recrystallization temperature, the content and crystalline structure of the crystal seed affect recrystallization behaviors of crystal seed-containing starch are part of future work.
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