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The retrogradation characteristics of starch in green wheat product Nianzhuan: effects of storage temperature and time

文献类型： 外文期刊

作者： Zhang, Kangyi 1 ; He, Mengying 1 ; Nie, Bin 4 ; Kang, Zhimin 1 ; Zhao, Di 1 ;

作者机构： 1.Henan Acad Agr Sci, Ctr Agr Prod Proc, 116 HuaYuan Rd, Zhengzhou 450002, Henan, Peoples R China

2.Henan Int Joint Lab Whole Grain & Wheat Prod Proc, Zhengzhou 450002, Peoples R China

3.Henan Whole Grain Fresh Food Proc Engn Technol Re, Zhengzhou 450002, Peoples R China

4.Dept Agr & Rural Areas Henan Prov, Zhengzhou 450002, Peoples R China

关键词： correlation; Nianzhuanstarch; retrogradation; structural properties; textural properties

期刊名称：INTERNATIONAL JOURNAL OF FOOD ENGINEERING （ 影响因子：1.713； 五年影响因子：1.637 ）

ISSN： 2194-5764

年卷期： 2021 年 17 卷 9 期

页码：

收录情况： SCI

摘要： The objective of this study was to reveal the process of starch retrogradation and quality changes of Nianzhuan stored at 4, -18 degrees C, and freeze-thaw cycles treatment for different lengths of time. XRD revealed that Nianzhuan starch displayed an increasing trend of crystallinity with prolonged storage time and numbers of freezing-thawing cycles, which was likely due to a more orderly crystalline matrix in starch. The Raman full width at half-maximum (FWHM) of the bands at 2913 cm-1 of the three storage methods all decreased. According to DSC analysis, an increase in.H was detected, and a significant (P < 0.05) increase in To and T-p were found at - 18 degrees C, and freeze-thaw treated samples, indicating more thermal energy were needed to disrupt re- crystallization. Good correlations between crystallinity, FWHM, Delta H, and hardness, springiness, chewiness were tested. The results of this study would provide useful information for the process of starch-based product Nianzhuan.

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