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Unveiling the retrogradation mechanism of a novel high amylose content starch-Pouteria campechiana seed

文献类型： 外文期刊

作者： Luo, Wanru 1 ; Li, Bo 1 ; Zhang, Yanjun 2 ; Tan, Lehe 2 ; Hu, Chi 1 ; Huang, Chongxing 1 ; Chen, Zhanpeng 1 ; Huang, Lijie 1 ;

作者机构： 1.Guangxi Univ, Coll Light Ind & Food Engn, Nanning 530003, Guangxi, Peoples R China

2.Key Lab Proc Suitabil & Qual Control Special Trop, Hainan 571533, Wanning, Peoples R China

3.Chinese Acad Trop Agr Sci, Spice & Beverage Res Inst, Hainan 571533, Wanning, Peoples R China

关键词： Retrogradation Pouteria campechiana seed; starch; Long-term retrogradation mechanism analysis; Supramolecular structure; Retrograded kinetic; Statistical analysis

期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.1； 五年影响因子：6.4 ）

ISSN： 2590-1575

年卷期： 2023 年 18 卷

页码：

收录情况： SCI

摘要： The research of starch retrogradation have been attracting interest. Thereby, the long-term retrogradation mechanism (0-21 days) of Pouteria campechiana seed starch (PCSS) was investigated. The results showed that crystal type was changed from A- to B +V-type during retrogradation. The retrogradation PCSS (RPCSS) exhibited faster retrogradation rate and more compact internal ultra-structure compared to rice, wheat and maize starch. Pearson correlation indicated that, as retrogradation days increased, values of & alpha;-1,4-glycosidic bond, A chains, double helix, V-type polymorphism, Mw, relative crystallinity (Rc) and short-range order gradually significantly increased, and B1 chains, B3 + chains values gradually significantly dropped (p < 0.05). These inferred an increasing peak temperature and compactness of morphology with increasing retrogradation days. Compared to native starch, RPCSS & alpha;-1.4-glycosidic bond was increased, which indicated that its quick molecules degradation including decreased Mw, B3 + chains, Rc, semicrystalline order, and & UDelta;H. These might provide a theoretical direction for preparation of starch-basis food.

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